Oxtail soup - LA style

Ingredients
2 lbs oxtail
3-4 medium-sized carrot (cubes or any form you like)
3-4 medium-sized potatoes (match with carrot)
green onion - coarsely chopped
cilantro - coarsely chopped
garlic - crushed
cumin
coriander
chilli (dry or powder)
salt
peper
fish sauce
sweet soysauce
shallot - finely chopped, fried

Instructions
Place the oxtail and crushed garlic in one big pot, add 1 galon water, bring to just a boil.
Add salt and pepper, cook for 1.5 hours.
Add cilantro, green onion (spring), cumin, coriander, and chillie.
Add carrots and potatoes, keep on the medium heat for another 1 hour. Add more salt and pepper, if needed.
When the oxtail, carrots and potatoes are cooked (and soft), remove the pot from the heat.
Remove the oxtail and put it on the pan without oil. Under low heat, grill the oxtail and put some fishsauce and soysauce on each piece of oxtail (just thin layer).

To serve:
Put the oxtail on one plate and soup in the big deep bowl. Add a little coarsely chopped cilantro to the soup. Put one unchopped cilantro leaf as a decoration, if you want.
Serve with hot rice, eat hot. Oxtail can be soaked in the soup just before it’s eaten. Pour fried shallot either on the top of your rice or on your soup, if you like.