Sop buntut
Sop buntut

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sop buntut. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Sop buntut is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Sop buntut is something which I have loved my entire life. They’re fine and they look wonderful.

Find The Best Deals On Sop Buntut And Save Money. 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. Known and famous for in Indonesia is Sop Buntut (oxtail soup) - a warm & hearty stew that you can't get enough of on a cold chilly day. & here, we give you one of our best sop buntut recipes. To prepare the stock, sautee onion, carrot, celery until the aroma released and pour into boiling water.

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

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

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. In Indonesian cuisine, oxtail soup (Indonesian: sop buntut) is a popular dish.

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.

The combination is simmered for a few hours until the oxtails are fully cooked and have a tender consistency. 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.

So that’s going to wrap it up for this special food sop buntut recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!