Oxtail Soup

Ingredients

• 1 kgoxtail
• 2tomatoes
• 1onion
• 2 tbspvegetable oil
• 500 mlwater
• to tastefine sea salt

Method

1. Begin by seasoning 1 kg of oxtail with fine sea salt to taste. This step is crucial as it allows the salt to penetrate the meat, enhancing its natural flavors. Let it sit for a few minutes while you prepare the other ingredients.
2. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the oxtail pieces in a single layer, ensuring they do not overcrowd the pot. Brown each piece thoroughly on all sides until they develop a deep, rich color. This browning process is essential for building flavor in the soup.
3. Once browned, remove the oxtail pieces from the pot and set them aside. In the same pot, add 1 chopped onion and sauté until it becomes translucent and fragrant, absorbing the browned bits from the pot's bottom.
4. Return the oxtail pieces to the pot, along with 500 ml of water. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer. The oxtail is done when the meat is tender and easily pulls away from the bone, which will take some time, so patience is key.
5. While the oxtail is simmering, chop 2 tomatoes into wedges. Add them to the pot during the last 15 minutes of cooking to allow them to soften and release their juices, adding a subtle tang to the soup.
6. Taste the soup and adjust the seasoning with more fine sea salt if necessary. The broth should be savory and rich, with a balance of saltiness and the natural sweetness from the tomatoes.
7. Serve the Oxtail Soup hot, accompanied by rice, bread, or a simple salad. This dish is meant for sharing, embodying the communal spirit of Indonesian dining.