Summary

Ingredients

• 1 kg oxtail (oxtail bone), meaty, fresh or frozen
• 5 small onion (s), red
• 5 medium clove (s) garlic
• 3 small chilli pepper (s), green
• 1 medium carrot (s)
• 1 liter water
• 2 medium tomato (s), red, fully ripe
• 2 stalks lemongrass, fresh
• 4 tablespoon celery, fresh or frozen
• 20 g iner, fresh or frozen
• 20 g alanal, fresh or frozen
• 2 kaffir lime leaves, fresh or frozen
• 2 salam leaves, fresh or frozen
• 2 medium lime (s), juice from it
• 2 tablespoon coriander seeds
• 1 teaspoon black pepper from the mill
• 1 teaspoon nutmeg, freshly grated
• 4 cm cinnamon stick (s)
• 4 clove (s)
• 1 teaspoon, heaped sugar, white
• 20 g beef bouillon, ranulated
• 2 tablespoon sunflower oil
• 4 tablespoon celery leaves, fresh or frozen, for garnish

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Instructions

1. Wash the oxtail pieces well and cook with plenty of water for 5 minutes. Drain the water, rinse the oxtail pieces and let them drain well.
2. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the small, green chillies, cut into thin slices, leave the grains in place, discard the stem. Cap the carrot at both ends, peel, halve lengthways and cut into approx. 5 mm thick slices. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways and remove the grains. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have the appropriate amount ready and freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the leafless and flawless stems crosswise into about 3 mm long rolls. Measure out the required amount and have it ready, freeze the rest. Weigh frozen goods and allow to thaw. Wash, peel and cut the roots (ginger and galangal) into thin slices. Measure out the appropriate amount and freeze the rest. Weigh and thaw frozen goods. Wash the kaffir and salam leaves and use them whole.
3. For the fresh lime juice, wash the limes thoroughly. Since the middle part contains bitter substances, which are squeezed out when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.
4. Heat a small pan without oil and roast the coriander seeds until the coriander begins to smell. Pour into a bowl and set aside.
5. Put the sunflower oil in a medium pan and let it get hot. Add the onions and garlic and roast until the onions are translucent. Add the carrots, chilli and root slices and stir-fry for 2 minutes. Deglaze with a little water and transfer to a 3 liter casserole. Add all remaining ingredients from oxtail to beef stock. If necessary, add enough water to cover everything. Simmer for 4 hours with the lid on. Stir every now and then. After 20 minutes, fish out half of the carrot slices and have them ready.
6. Strain the contents of the casserole in a fine sieve, collect the liquid and return it to the saucepan. Remove the oxtail and lemongrass pieces as well as the leaves and place back in the casserole. Discard meatless bones. Gently squeeze out the ingredients remaining in the sieve with a tablespoon. Add the liquid to the oxtail pieces.
7. Season the soup with salt, black pepper and nutmeg and add the carrot pieces. Briefly heat the soup, distribute on the serving plates, garnish and serve hot.