Malaysian “sup ekor”, which literally translates to “tail soup”, takes its influence from Indonesia, where it is more often referred to as “sup buntut”. Indonesia, in turn, is said to have been inspired by the French and the Dutch in embracing oxtail wholeheartedly.

These days, you’ll find sup buntut everywhere in Indonesia. At home, it continues to be held in high regard as one of the ultimate comfort foods – and for good reason: this dish is nourishing and deeply flavourful.

Many will have fond memories of enjoying oxtail soup with slices of white bread or toast. To this day, you’ll find it in certain pubs, where it’s likely to be served with a side of garlic bread for dunking.

Rich and bold, this dish is more like a stew in character, with a warming embrace that welcomes you instantly. This is one for the books, especially when you’re in need of a lift.

Ingredients

For the spice base:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp whole white pepper
• 1 tsp whole black pepper
• 3 cloves garlic, roughly chopped
• 2.5cm piece ginger, roughly chopped

To cook:

• 500g oxtail
• 1 medium brown onion, finely sliced
• 3-5 cardamom pods
• 2 cloves
• 1 whole star anise
• 2 small cinnamon sticks (3cm each)
• 2 stalks coriander root
• 0.5 tsp turmeric powder
• 3 cloves garlic, bruised
• 1 large carrot, cut into 2.5cm segments or rounds
• 1 medium potato, cut into segments or wedges
• 8 cherry tomatoes (or 1 medium tomato), cut into halves (or wedges for medium tomato)

To finish:

• 2 stalks coriander, stalks and leaves finely sliced (or celery leaves if preferred)

Method

• Toast the coriander and cumin seeds, white pepper, and whole black pepper in a shallow pan on a low-medium flame until fragrant.
• Using a pestle and mortar, pound the toasted spices with the chopped garlic and ginger until the mixture takes on a coarse texture.
• In a clay pot or dutch oven, heat two tablespoons of oil on low-medium heat. Add the hard spices (cinnamon, star anise, cloves, cardamom) and warm through in the oil until fragrant. Remove the hard spices and set aside.
• In the same pot, brown the oxtail pieces on low-medium heat and sear on all sides until they gain a little colour. Remove and set aside.
• Next, fry the onions in the same pot on low-medium heat for five minutes or until they become translucent. Add the ginger-garlic-toasted spice blend, and fry with the onions until everything becomes fragrant (around two minutes). Add the turmeric powder and mix well.
• Return the oxtail pieces and hard spices to the pot. Add the coriander roots and mix everything together.
• Now add water to cover and a little salt. Cover with a lid and simmer on low for two hours, checking at intervals to make sure the stew isn’t drying out. Top up with a little water as needed.
• After two hours, the oxtail should be tender and almost falling off the bone. Salt to taste.
• Finally, add the bruised garlic cloves, carrots, potatoes and tomatoes. Cover with a lid and allow to simmer again on low for another 30-45 minutes on a low heat, or until the carrots and potatoes are cooked.
• Finish with fresh coriander leaves and stir through. Serve and enjoy piping hot!

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.