How to Make Sop Buntut (Oxtail Soup from Indonesian Recipes)
Sop buntut (oxtail soup) is preferred in Indonesia. If you ever visited an Indonesian dining establishment that serves this soup, it is actually tough to miss it considering that this is most likely the most pricey meal amongst the numerous meals offered.
A dish in itself, sop buntut (actually equated as tail soup), is an unbelievable hearty broth skilled with cloves and nutmeg, spices native to Java.
Oxtail wases initially boiled with a little bit of ginger to eliminate any musky scent, then washed well and simmered for numerous hours with leeks, celery and spices. As soon as the meat is extremely tender, carrots, potatoes and tomatoes are included for color and structure. Making this rich broth takes a little bit of time, however the outcomes are well worth the wait.
Ingredients:
1 kilogram oxtail.
2 1/2 liter water.
2 tablespoon oil.
1 cinnamon stick.
5 cloves.
1 teaspoon nutmeg .
250 gram carrot, peeled and cut into 1 inch rounds.
250 gram potato, peeled and cut into 8 wedges per potato.
1 tablespoon salt.
1/2 tablespoon sugar.
1 teaspoon ground white pepper.
Grind the following into spice paste.
10 shallots.
5 cloves garlic.
1 inch ginger.
1/2 onion.
Garnish and accompaniments:
1 tomato, cut into little pieces.
1 scallion, very finely sliced.
2 Chinese celery, very finely sliced.
1 lime, cut into wedges.
deep fried shallot flakes.
Chili sauce (combined the following).
4 tablespoon sweet soy sauce.
4 Thai chilies, seeded and very finely sliced.
Directions:
* Boil oxtails and water in a pot. Lower heat and simmer for 30 minutes or till oxtails are prepared and tender. Get rid of oxtails from the stock and reserved. Strain the stock to obtain a clear broth. Return the broth and oxtails back to the pot.
* In a fry pan, heat oil and saute spice paste, cinnamon stick, cloves, and nutmeg till great smelling. About 5 minutes. Include this to the pot with broth and oxtails.
* Bring the oxtail and broth back to a boil. Include carrot and potato and period with salt, sugar, and ground white pepper. Decrease heat and cook till carrot and potato are prepared and tender, however still fairly firm. About 20 minutes. Adjust salt and sugar as required.
* Turn off heat, serve the soup with pieces of tomato, scallion, and Chinese celery. Sprinkle the soup with some deep deep-fried shallot flakes. The soup is best eaten when still piping hot with a bowl of steamed white rice accompanied with the chili sauce and a squeeze of lime juice.
Sop buntut (oxtail soup) is preferred in Indonesia. If you ever visited an Indonesian dining establishment that serves this soup, it is actually tough to miss it considering that this is most likely the most pricey meal amongst the numerous meals offered.
Oxtail wases initially boiled with a little bit of ginger to eliminate any musky scent, then washed well and simmered for numerous hours with leeks, celery and spices. As soon as the meat is extremely tender, carrots, potatoes and tomatoes are included for color and structure. Making this rich broth takes a little bit of time, however the outcomes are well worth the wait.
Ingredients:
1 kilogram oxtail.
2 1/2 liter water.
2 tablespoon oil.
1 cinnamon stick.
5 cloves.
1 teaspoon nutmeg .
250 gram carrot, peeled and cut into 1 inch rounds.
250 gram potato, peeled and cut into 8 wedges per potato.
1 tablespoon salt.
1/2 tablespoon sugar.
1 teaspoon ground white pepper.
Grind the following into spice paste.
10 shallots.
5 cloves garlic.
1 inch ginger.
1/2 onion.
Garnish and accompaniments:
1 tomato, cut into little pieces.
1 scallion, very finely sliced.
2 Chinese celery, very finely sliced.
1 lime, cut into wedges.
deep fried shallot flakes.
Chili sauce (combined the following).
4 tablespoon sweet soy sauce.
4 Thai chilies, seeded and very finely sliced.
* Boil oxtails and water in a pot. Lower heat and simmer for 30 minutes or till oxtails are prepared and tender. Get rid of oxtails from the stock and reserved. Strain the stock to obtain a clear broth. Return the broth and oxtails back to the pot.
* In a fry pan, heat oil and saute spice paste, cinnamon stick, cloves, and nutmeg till great smelling. About 5 minutes. Include this to the pot with broth and oxtails.
* Bring the oxtail and broth back to a boil. Include carrot and potato and period with salt, sugar, and ground white pepper. Decrease heat and cook till carrot and potato are prepared and tender, however still fairly firm. About 20 minutes. Adjust salt and sugar as required.
* Turn off heat, serve the soup with pieces of tomato, scallion, and Chinese celery. Sprinkle the soup with some deep deep-fried shallot flakes. The soup is best eaten when still piping hot with a bowl of steamed white rice accompanied with the chili sauce and a squeeze of lime juice.
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