Ingredients
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4 shallots, peeled and halved
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1 large onion, quartered, divided
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1 (2 inch) piece ginger, peeled and thinly sliced across the grain
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5 cloves garlic, peeled
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3 tablespoons canola oil
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6 whole cloves (Optional)
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½ teaspoon ground nutmeg
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¼ teaspoon ground cinnamon
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4 pounds meaty oxtail pieces, at room temperature
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3 stalks celery, cut into 1-inch pieces
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2 large carrots, cut into 2-inch pieces, divided
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4 cups water, or as needed to cover
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3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
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3 large carrots, cut into 2-inch pieces
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2 teaspoons salt
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½ teaspoon ground black pepper
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2 tablespoons white sugar
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2 tablespoons fish sauce
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3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
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1 (2.8 ounce) can French-fried onions
Directions
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Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
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Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
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Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
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Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
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Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.
Tips
Instead of using a food processor, you can make the shallot paste with a mortar and pestle or mince everything finely.
Substitute vegetable oil for the canola oil if desired.
You can cook the spices and shallot paste in a small saucepan, then place everything in a slow cooker, cover with water, and cook for the same amount of time.
Nutrition Facts (per serving)
| 520 | Calories |
| 26g | Fat |
| 35g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 520 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 8g | 42% |
| Cholesterol 125mg | 42% |
| Sodium 1217mg | 53% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 4g | 16% |
| Total Sugars 9g | |
| Protein 38g | 76% |
| Vitamin C 26mg | 29% |
| Calcium 79mg | 6% |
| Iron 6mg | 32% |
| Potassium 906mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
