|1 1/2 pounds beef oxtail, cut into pieces|
4 shallot onions, quartered
5 cloves garlic, chopped
1 teaspoon salt
1 teaspoon peppercorns
1 stick of cinnamon
1 stalk of lemon grass
1-inch piece of ginger root, peeled
1/2 teaspoon ground nutmeg
Fill a large pot with water, and add the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 3 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups. The cooking time can be reduced to about one hour when using a pressure cooker.
Oxtails produce a lot of fat as they cook. Strain the excess grease before serving, or let the soup cool and refrigerate it overnight to harden the floating fat and make it easier to remove.
Garnish the soup with chopped green onions and fried onions.