Oxtail Soup

• 3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
• 2 cups chopped tomatoes
• 2 6-inch cinnamon sticks
• 6 star anise
• 13 cup soy sauce
• 2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
• 2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
• 1/2 cup neutral oil, like corn or canola, optional
• 1 cup small onions or shallots, thinly sliced, for garnish, optional
• 1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
• 13 cup lime juice, or more
• 1/4 cup chopped fresh cilantro leaves for garnish, or more
• 1/4 cup minced scallion for garnish

1. Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin.
2. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered.
3. Cook until tender, about 2 hours.
4. If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat.
5. Add onions, and stir occasionally, until they are golden brown, about 10 minutes.
6. Remove from oil and drain on paper towels.
7. When meat is done, add chili and lime juice; taste and adjust seasoning.
8. Spoon into individual bowls, and garnish with cilantro and scallion.
9. If you are using onions, garnish soup with them and serve.

lean oxtail, tomatoes, cinnamon, anise, soy sauce, coriander seeds, cumin seeds, neutral oil, onions, fresh red thai chili, lime juice, cilantro, scallion

Taken from cooking.nytimes.com/recipes/10375 (may not work)