Sop Buntot Indonesian Oxtail Soup Recipes
SOP BUNTOT (INDONESIAN OXTAIL SOUP)
This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side.
Provided by Peace&Baking
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h12m
Yield 8
Number Of Ingredients 20
Steps:
- Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
- Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
- Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
- Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
- Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 34.6 g, Cholesterol 124.8 mg, Fat 25.9 g, Fiber 4.4 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 1217 mg, Sugar 8.5 g
SOP BUNTOT (INDONESIAN OXTAIL SOUP)
This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side.
Provided by Peace&Baking
Categories Beef Soup
Time 6h12m
Yield 8
Number Of Ingredients 20
Steps:
- Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
- Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
- Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
- Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
- Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 34.6 g, Cholesterol 124.8 mg, Fat 25.9 g, Fiber 4.4 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 1217 mg, Sugar 8.5 g
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- Season and hot seal ox tails. Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Hot seal the oxtail until browned. It might be best to do this in batches. Once they are all browned set aside.
- Simmer ox tails. Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bay leaf and about 1.5 liters 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 pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
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- Discard ox tail bones. When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
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