Sop Buntut Goreng (Fried Oxtail Soup)

Ingredients

1 oxtail, cut at all the joints

6 cloves garlic 

1 brown onion, quartered 

8-12 cloves 

1 tbsp cinnamon powder 

2 tbsp sea salt, divided 

1 yellow capsicum, sliced 

300g (10.5 oz) snow peas, trimmed 

1 brown onion, sliced 

1 punnet cherry tomatoes 

300g (10.5 oz) flour 

1 tbsp garlic powder 

1 tbsp ground coriander 

oil or tallow for frying 

Method 

1. Begin by placing the oxtail into a pressure cooker along with the quartered onion, garlic, cloves, 1 tablespoon of salt, and cinnamon powder. Cover with water, secure the lid, and turn the heat to high. Once it reaches pressure, reduce the heat to medium and cook under high pressure for 40 minutes. 
2. While the tails are cooking, prepare the flour mixture. In a bowl, mix together the flour, 1 tablespoon of salt, garlic powder, and ground coriander. 
3. Once the tail has finished cooking, carefully release the pressure from the pressure cooker. Then, remove the oxtail from the pot and place it onto a rack to dry slightly. 
4. Bring the stock in the pot back to a simmer and reduce by 1/4. Once reduced, add the capsicum, snow peas, cherry tomatoes, and sliced onions, and simmer for 5 minutes. 
5. Dust the oxtail in the flour mixture, shaking off any excess. Fry the oxtail in tallow at 350°F (180°C) for 4-5 minutes or until crispy and golden brown. 
6. Serve the soup alongside a pile of the fried oxtail and enjoy!

Recipe by Andy Cooks