This delicious recipe was featured on the talented Gourmet Travellers blog who you can also find on twitter.
To read more by our foodie friend check out the blog,

Thank you very much to the for this great example of taking a humble cut, adding some fresh thinking and creating a truly memorable dish! Take it away Gourtmet Traveller...

"Javanese Oxtail Soup
Serves 4 as a starter, 2 as a main
800g – 1kg (2lb) oxtail pieces
1 tbsp vegetable oil
2-3 thick slices of ginger, bashed
2 spring onions, whites only, bashed
1/2 whole nutmeg, cracked
1 tsp white peppercorns
1/2 tsp salt
15 cloves
Soup base:
2 carrots, cut into thirds
1 stalk of celery, cut into thirds
2 leeks, whites only, cut into thirds
1/2 whole nutmeg, cracked
1 tsp white peppercorns
1 carrot, finely cubed
1 stalk of celery, finely cubed
1 small potato, finely cubed
handful of celery leaves, finely chopped
2 tomatoes, deseeded and finely cubed
2 spring onions, green part only, finely sliced
1 green chilli, deseeded and sliced (optional)
1 tsp light soy sauce
1-2 shallots, thinly sliced
2-3 tbsp vegetable oil
Heat 1 tbsp oil in a saucepan and sizzle the ginger and spring onions. Once fragrant, add the oxtail pieces and brown on all sides. Once sealed pour over water to cover and bring to the boil. Turn the heat down and simmer for 4-5 minutes. Drain the oxtail and refresh under cold water. Discard the ginger and spring onion.
Place the soup base ingredients in the stockpot and fill with 2 litres (8 cups) of water. Bring to the boil, then turn down to simmer for 15-20 minutes.
Remove all the vegetables and spices to leave a clear stock. Place in the oxtail, salt, clove and new nutmeg and peppercorns (you may wish to wrap the spices up in muslin for easy removal later). Bring the stock to a boil then turn down to a low, cover, then leave to gently simmer for 2-3 hours.
Once the oxtail is tender, remove from the heat and spoon off the oil on the surface. Add in the all remaining ingredients, except for the chilli, shallots and oil. Put back on the fire and continue to simmer, uncovered for 30-45 minutes.
While the soup is cooking, heat the remaining oil in a small saucepan and fry the shallots until crisp and golden. Drain on kitchen paper and set aside.
Once ready to serve, remove the nutmeg and cloves, stir in the sliced green chillies (if using) and season to taste. Place some oxtail in each serving bowl and ladle over the soup. Sprinkle over the crispy shallots and serve."

We would like to thank the Gourmet Traveller for sharing this great recipe with us all. Don’t forget we love reading and trying out new recipes with our produce and are always on the look out for more. So if you have a favourite dish using our products send recipe to us at web@donaldrussell.com and we can let our Head chef Stefan do the cooking while we do the tasting!!