Asem-asem Buntut Sapi (Indonesian Sour Oxtail Soup)
Ingredients:
- 1 oxtail, cut into 8-9 pieces (boil for approximately 4 hours)
- 1 stalk of green onion, sliced diagonally
- 1 medium-sized tomato, cut into 6 wedges
- 3 tablespoons tamarind water
- Palm sugar and salt to taste
- Bouillon powder (optional)
Spice Mix (Bumbu):
- 8 shallots, sliced
- 5 garlic cloves, sliced
- 5-7 red bird’s eye chilies (adjust to taste)
Instructions:
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Prepare the Oxtail: Begin by boiling the oxtail pieces in a large pot filled with water for about 4 hours. This slow cooking process will ensure the meat becomes tender and flavorful.
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Sauté the Spices: In a separate pan, sauté the sliced shallots, garlic, and bird’s eye chilies until they release their fragrance and turn slightly golden.
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Combine and Season: Add the sautéed spices to the pot of boiling oxtail. Stir well to combine. Then, incorporate the tamarind water, palm sugar, salt, and bouillon powder (if using). Adjust the seasoning to your taste.
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Simmer and Finish: Continue to simmer the soup until the flavors meld together and the spices are fully absorbed into the meat. Just before removing the soup from the heat, add the sliced green onion and tomato wedges. Cook briefly until the tomatoes are slightly wilted.
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Serve: Your Asem-asem Buntut Sapi is now ready to be served hot. Enjoy this tangy, spicy, and savory Indonesian dish with steamed rice.
Note: To ensure you have enough broth, boil the oxtail in plenty of water initially so you won’t need to add more later. Adjust the amount of bird’s eye chilies and tamarind water based on your preference for spiciness and sourness. Happy cooking!
