Ingredients

2.5 lbs	Beef Oxtail
1.5 inch	Ginger (crushed)
15 pieces	cloves
1 tsp	nutmeg powder
1 tsp	salt
1/2 tsp	white pepper
5 cloves	garlic (minced)
10	shallots (minced)
1	leeks
1.5 cup	carrots
1.5 cup	celery
2	tomatoes
1	potatoes
2	green onion
	cilantro leaves
2	limes
	Fried shallots to garnish
2 Tbsp	cooking oil

Instructions

1. Wash oxtails in boiling water with the crushed ginger for about 3-5 mins.
2. Discard the water and ginger. No need to wash oxtail.
3. Add cold water to the pot with oxtail inside.
4. Add nutmeg, salt, pepper and cloves.
5. Simmer for two to three hours or until the meat is tender. You can cut down the cook time if you are using a pressure cooker.
6. Set it aside and let it cool. Skim any scummy brown stuff out if there is any.
7. I like to put mine in the fridge overnight so the next day, all of the fat floats on the surface and it's easy for me to get rid.
8. Heat the oil on a pan and stir in minced garlic, shallots and leeks until it's fragrant.
9. Meanwhile, bring the soup to boil.
10. Add #8 to the soup plus the carrots, celery, potatoes and tomatoes.
11. Let it simmer for at least 45 mins until all the flavor marries wonderfully.
12. Serve it with warm steam rice with some cilantro leaves, few drops of lime juice and fried shallots to garnish.

Enjoy!