Light and comforting, this soup, popular in Jakarta, has a distinctive aroma, courtesy of a spiced infusion of nutmeg, cloves and cinnamon, says Petty Pandean-Elliott. It takes time, but your patience will be rewarded with juicy, fork-tender morsels of oxtail, and the toppings introduce even more texture, flavour and goodness to the dish. For a lighter, and more traditional, version, use water instead of beef stock.
Serves 4
For the soup: 1.5kg chopped oxtail, fat trimmed and discarded 2.5 litres beef stock or water 5 makrut lime leaves, torn 2 banana shallots, thinly sliced 3 cloves garlic, finely chopped 10g fresh root ginger, thinly sliced 10g galangal, thinly sliced 1 stick cinnamon 1 whole nutmeg, coarsely ground 1 tsp cloves 1 tsp black peppercorns 4 carrots, chopped into 1cm lengths 2…
