• 1 piece (2-3 lbs.) oxtail
• water
• salt
• 200 gram carrots, chopped
• 2 tomatoes, sliced
• 5 green onions, sliced diagonally
• 3 stalks chinese celery, thinly sliced
• 1½ tsp. white pepper
• ½ tsp. nutmeg
• 1 Tbs. cloves
• 3 Tbs. fried shallots

• Cut oxtail into round shapes and then put them in a large pot filled with water.  Pour in some salt as you like and boil until the pieces of oxtail become very tender.  This could take up to 3-4 hours of boiling time.   Pour in some more water when needed until they become tender.
• Once they are tender, make sure that you have enough broth (± 6-8 cups).  If not enough, pour in some more water.
• Bring it to a boil again.  Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked.
• Ready to serve.  Pour some fried shallots on top of the soup while serving.

Makes 6 servings.

Tips: I usually add approximately 1 lb. of beef sirloin or tenderloin to add some flavor to the soup.