Sop buntut (oxtail soup)

Introduce

Chef :

Kezia's Kitchen 👩‍🍳

Sop buntut (oxtail soup)

Sop buntut is an Indonesian oxtail soup. which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors. Most big hotel in Indonesia got this dish on their 24 hours menu. It does make sense, as its always serve hot with rice and lots of little condiments like kecap manis (sweet soy sauce), sambal (chilli paste), emping melinjo (emping crackers), lime and bawang goreng (fried shallot) to serve. Makes this dish suitable for anytime you want to eat. I’m so happy that I can find the emping crackers here in Australia, it makes this dish more authentic 😍

Ingredient

1 kg

oxtail/ beef tail, cut into serving pieces

1/2 tablespoon

chopped ginger

1/2

nutmeg, bruised

spring onion, cut into 2-3 pieces

1 tablespoon

margarine

200 gram

carrots, cut into 3 cm pieces, then halved or quarter

250 gram

potatoes, cut into 4-6 pieces

shallots

3 cloves

garlic

1 teaspoon

peppercorns

Cooking instructions

* Step 1

Put oxtail in a pan with 2 litters water and bring to boil. Carefully scoop off and discard the scum floating on the surface.

* Step 2

Discard the stock and replace with 2 litters clean hot water.

* Step 3

Add chopped ginger, nutmeg and spring onion. Cover the pan and simmer over low heat until tender.

* Step 4

Remove the tail, reserving 1 1/2 litters stock. Bring the stock to the boil, then add the oxtail.

* Step 5

Heat margarine and fry ground spices until fragrant. Add to the boiling stock, then add carrot and potatoes. Bring to the boil until all the ingredients are thoroughly cooked.