Sop Buntot (Indonesian Oxtail Soup)
This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side.
You can make the shallot paste with a mortar and pestle or mince everything finely instead of using a food processor.
Substitute vegetable oil for the canola oil if desired.
You could also cook the spices and shallot paste in a small saucepan and then place everything in a slow cooker, cover with water, and cook for the same amount of time.