Oxtail soup

600 gr oxtail, cut according ruasnya
2500 ml water
100 g carrots, cut lengthwise 2 cm
150 g potato medium size, split four
1 stalk spring onion, thinly sliced
2 stalk celery, thinly sliced
1 / 2 bh nutmeg
3 cm ginger, chopped
cooking oil
Blend:
5 pcs red onion
3 cloves garlic
1 / 2 teaspoon salt
1 / 2 tsp pepper powder




Topping:
Fried onions
Thinly sliced ​​scallions
Thinly sliced ​​celery

Boil oxtail with 1000 ml of water until submerged, and cook until boiling, tiriskan.Buang water.
Boil back tail with 1500 clean water, add ginger, nutmeg, and green onion, boiled until tender over low heat. Take the tail, strain kaldunya much as 1000 ml, boil, put back tail.
Heat the cooking oil, saute ground spices until fragrant, put in oxtail stew. Add carrots, and potatoes. Cook until done.
Serve, sprinkle with fried onions, leeks, and celery leaves on top.

Makes 4 servings