Unleash the Flavor with Indonesian Oxtail Soup!

1. Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.

2. 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.

3. 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.

4. 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.

5. 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.