Sop Buntut Oxtail Soup

Sop Buntut  Oxtail Soup

Sop Buntut - Oxtail Soup

Ingredients

1 kilogram oxtail (Indonesian: buntut sapi)
2½ liter water
2 tablespoon oil
1 cinnamon stick (Indonesian: kayu manis)
5 cloves (Indonesian: cengkeh)
1 teaspoon nutmeg (Indonesian: bubuk pala)
250 gram carrot, peeled and cut into 1 inch rounds
250 gram potato, peeled and cut into 8 wedges per potato
1 tablespoon salt
½ tablespoon sugar

1 teaspoon ground white pepper
Grind the following into spice paste
10 shallots (Indonesian: bawang merah)
5 cloves garlic (Indonesian: bawang putih)
1 inch ginger (Indonesian: jahe)
½ onion (Indonesian: bawang bombay)

Garnish and accompaniments

1 tomato (Indonesian: tomat), cut into small slices
1 scallion (Indonesian: daun bawang), thinly sliced
2 Chinese celery (Indonesian: daun seledri), thinly sliced
1 lime, cut into wedges

deep fried shallot flakes (Indonesian: bawang merah goreng)
Chili sauce (mixed the following)
4 tablespoon sweet soy sauce (Indonesian: kecap manis)
4 Thai chilies (Indonesian: cabe rawit), seeded and thinly sliced

Instructions

1. Boil oxtails and water in a pot. Reduce heat and simmer for 2-3 hours or until oxtails are cooked and tender. Remove oxtails from the stock and set aside. Strain the stock to get a clear broth. Return the broth and oxtails back to the pot.
2. In a frying pan, heat oil and sauté spice paste, cinnamon stick, cloves, and nutmeg until fragrant. About 5 minutes. Add this to the pot with broth and oxtails.
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