Indonesian Oxtail Soup (Soto Buntut Sapi): Rich & Flavorful

Ingredients

• 1 kg oxtail, cleaned
• 1 grated coconut
• 5 shallots
• 5 garlic cloves
• 5 red chilies
• 6 candlenuts
• 1/2 teaspoon black pepper
• 1 piece galangal
• 1 piece turmeric
• 3 bay leaves
• 2 stalks lemongrass
• 2 kaffir lime leaves
• Salt, to taste
• Flavor enhancer (optional)

Instructions

1. Prepare the Oxtail:
   Begin by washing the oxtail thoroughly. Boil it briefly in water to remove impurities, then drain and set aside.

2. Extract Coconut Milk:
   Take the grated coconut and squeeze it to extract the thick coconut milk. Set the thick milk aside and reserve the thin milk for later use.

3. Prepare the Spice Paste:
   Blend the shallots, garlic cloves, red chilies, and candlenuts into a smooth paste. Heat a little oil in a pan, then add the spice paste along with the bay leaves, lemongrass, kaffir lime leaves, galangal, and turmeric. Sauté the mixture until it becomes fragrant and slightly browned.

4. Cook the Oxtail:
   In a pressure cooker, combine the oxtail with the thin coconut milk. Add the sautéed spice paste to the cooker. Cook under pressure for about 30 minutes, or until the oxtail becomes tender and the flavors meld together.

5. Finish the Soup:
   Once the oxtail is tender, stir in the thick coconut milk and any optional flavor enhancer, if using. Allow the soup to simmer gently. Be careful not to let the coconut milk boil too vigorously, as this may cause it to curdle.

6. Serve:
   Remove from heat and serve hot. Soto Buntut Sapi is now ready to be enjoyed!

This delightful Soto Buntut Sapi, with its rich and aromatic flavors, is a beloved Indonesian dish that’s perfect for a hearty meal. Enjoy it with steamed rice or as part of a larger feast.