Make this comforting and delectable Sop Buntut (oxtail soup) as family's iftar dish or suhoor food.
Kitchenesia.com - Oxtail is cow’s body part that is mostly overlooked, and oftentimes not tobe served on the plate. The cow’s tail, however, has tender and silky texture. When cooked, oxtail creates a deeply rich flavor. Thus, oxtail is processed as a soup or satay that use an abundance of herbs and seasoning.
The most classic way to cook oxtail is by making them into soup. Indonesian Sop Buntut (oxtail soup) contains rich beef broth with a garlic taste and bits of soft meat. It is often sold in Maduranese satay seller, although this food doesn’t belong to particular region.
Follow the recipe below to make yourself a rich Sop Buntut (oxtail soup) in restaurant style.
Prep time: 45 minutes
Yields: 8 servings
800 grams oxtail
3 litre water
5 shallots, minced
1 nutmeg, halved
2 cm piece of ginger, roasted then crushed
5 cloves
2 tomatoes, chopped
7 tsp salt
1/2 tsp white pepper powder
1 tsp sugar
2 tbsp sweet soy sauce
2 scallion stalks, cut into 1cm length
For sambal:
50 grams red chilli
2 garlic cloves
1/4 tsp salt
For accompaniments:
100 grams fried gnetum cracker
2 tbsp fried shallots
2 kaffir limes, chopped
pickle, carrot, and cucumber
1. Place sambal ingredients in pestle. Grind well until making a soft paste. Set aside.
2. Prepare pressure cooker with 2.5 litre water in the bottom part. Put oxtail in the pot and steam until tender. Transfer the beef broth into different pot, bring it to boil. Add garlic, sambal, nutmeg, ginger, and nutmeg, boil until fragrant.
3. Add oxtail and tomato to the pot, stir well. Add salt, white pepper, sugar, and sweet soy sauce. Stir constantly until blended. Add scallion and stir briefly. Remove to bowl.
4. Serve Sop Buntut (oxtail soup) alongside accompaniments and steamed rice.
