Saturday, May 6, 2017

Indonesian Oxtail Soup a.k.a Soup Buntut

Oxtail Soup Recipe 
Besides the daikon soup, this is another soup that I cook often. The whole family love this soup so hearty and filling. I used to think this is one of those food that's too complicated to make at home but turned out it's not. I use instapot to make this but you can use regular pot, pressure cooker, or slow cooker. I prefer using instapot because I can just press a button and leave, without having to stir or watch it. Very convenient especially when I have to take the kids to different activities.
Don't let the long list of ingredients scare you from trying to cook this. All of them should be available in Ranch 99 or other Asian grocery stores.
Oxtail soup ingredients
I buy oxtail either from Japanese Supermarket or Costco.
Oxtail soup recipe
Brown the meat then cook the meat until tender (about 45 minutes in the pressure cooker) then add the rest of the ingredients.
About one hour later dinner is ready. Let's eat!
Resep Sop Buntut
Indonesian Oxtail Soup
1 pound oxtail (add more if you prefer more meat)
2 tablespoon oil (I use coconut oil) for browning
8 cups of water
2 tablespoon salt
1 teaspoon pepper
5 cloves (Indonesian: cengkeh)
1 inch ginger, peeled
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon 
4 carrots, cut into about 3/8 inch thick slices
4 regular size gold potatoes, cut into 1 inch cubes
2 regular size tomatoes, cut into 1 inch cubes
2 stalks of celery
1 stalk of lemongrass, cut into finger length pieces, bruise 
3 tablespoon sweet soy sauce, less or more as prefer
1 tablespoon spoon regular sugar or palm sugar
1 tablespoon fish sauce (I use fish sauce to replace MSG, you can replace this with mushroom seasoning of chicken bouillon cube)
Optional: 1 teaspoon tamarind paste (Indonesian: asam jawa)

5 cloves of garlic
4 shallots (the American size or 8 if using small shallots)
For Garnish:
Lime, fried shallot, 1 scallion (thinly slice)

1.  Heat the pot, add the oil, and brown the oxtail.
2. Once the outside meat is brown thoroughly, add 8 cups of water, then cook for about 45 minutes in the pressure cooker or until the meat is tender. Turn off the heat. Remove the fat on top.
3. While the meat is cooking, prepare the rest of the ingredients.
4. Heat the pot again, add more water to about 8 cups in the pot. Put in all other ingredients to the pot (except the garnish). Cook for another 15 minutes in the pressure cooker or until the potatoes and carrot are cooked. 
5. Garnish with lime, fried shallot, and scallion. Eat with rice and chili.

You may also like:

Meatball Soup

Daikon Soup

Beef Bourguignon

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