Sop buntut
Sop buntut

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sop buntut. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Sop buntut is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sop buntut is something which I’ve loved my whole life.

Find The Best Deals On Sop Buntut And Save Money. Sop buntut is a traditional soup originating from Indonesia. The soup is made with oxtail, oil, carrots, potatoes, and a huge number of spices such as cinnamon, cloves, nutmeg, white pepper, shallots, garlic, ginger, and onions. The combination is simmered for a few hours until the oxtails are fully cooked and have a tender consistency.

To get started with this particular recipe, we have to first prepare a few components. You can have sop buntut using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sop buntut:
  1. Take stock
  2. Make ready 400 g meaty oxtails, cut into 5cm lengths
  3. Make ready 4-6 tbsp olive oil or vegetable oil
  4. Prepare sea salt and cracked pepper
  5. Get 1 onion, peeled and roughly chopped
  6. Get 1 medium carrot, peeled and roughly chopped
  7. Prepare 1 stick celery, washed and roughly chopped
  8. Take 1 cinnamon stick
  9. Make ready 1 whole nutmeg
  10. Make ready leaf bay
  11. Make ready 1 l water
  12. Prepare soup
  13. Make ready 1 large potato, peeled and cubed approx 1cm
  14. Get 1 leek, washed and sliced approx 2mm thick
  15. Take 1 large stick celery, washed and finely diced
  16. Make ready 1 medium carrot, peeled and finely diced
  17. Prepare 1 medium onion, peeled and finely diced
  18. Make ready 1-2 cloves garlic, peeled and finely sliced
  19. Prepare 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
  20. Take 1/8 cup barley
  21. Make ready small handful of freshly picked basil (garnish), flash fried

Indonesian famous sop buntut (oxtail soup) that tastes as good as the one you find in some of the best Indonesian restaurants. You only need some oxtails and surprisingly other easy-to-find ingredients to recreate this iconic Indonesian soup. In Indonesian cuisine, oxtail soup (Indonesian: sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served with vegetables in a rich but clear beef broth.

Instructions to make Sop buntut:
  1. Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside.
  2. Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
  3. Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove.
  4. When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
  5. In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer.
  6. Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.
  7. Season generously with salt and pepper and serve with crispy flash fried parsley.

In Indonesian cuisine, oxtail soup (Indonesian: sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served with vegetables in a rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, leek, celery, fried shallots and dried black mushrooms. Sop buntut, or oxtail soup, is an extremely popular dish throughout the island of Java, and is found in virtually every hotel restaurant. Unlike its European counterparts, Indonesia's version of the oxtail soup is clear and light, and is cooked with carrots and potatoes to make it a perfect one-pot meal on a rainy day.

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