Sweet Sour Oxtail From Indonesia Recipes

SOP BUNTOT (INDONESIAN OXTAIL SOUP)

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.

SWEET SOUR OXTAIL FROM INDONESIA

Steps:

• In slow cooker, add water and oxtails,simmer until meat is tender.
• In a large pan, add oil then saute onion and garlic.
• Combine all other ingredients except the oxtails.
• Mix well and then add the oxtails.
• Cook with low heat, stirring occasionally.
• Simmer until thick.

JAMAICAN OXTAIL

Steps:

• In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.