Malaysian Style Oxtail Soup

Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.

Add the broth and water to cover the ingredients by 1 1/2 inches.

Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.

Season with salt and pepper and cook uncovered for another 15 minutes.

The oxtail should be very tender.

Remove from the heat.

Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.

Set the meat aside Strain the broth through a very fine strainer.

Cool for at least 1 hour so that the fat rises to the top.

Skim off all the fat and discard.

Return the broth to the soup pot.

Add the ginger and slivered garlic.

Bring to a boil, reduce the heat, and simmer for 10 minutes.

Return the shredded meat to the broth and cook another 5 minutes.

Stir in the cilantro and cook 1 minute longer.