Indonesian Beef recipes

Savory Indonesian Oxtail Soup with Carrots and Spices

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Oxtail Soup (Sop Buntut)

Ingredients:

  • 1 kg oxtail, cut into pieces
  • 3 carrots, peeled and sliced
  • 3 pieces of ginger, sliced
  • 8 cloves
  • 3 tablespoons ground black pepper
  • Sugar (to taste)
  • Salt (to taste)
  • For the spice paste:
    • 6 cloves garlic
    • 3 shallots
    • 2 nutmegs
    • 1/2 onion, finely chopped and sautéed
  • 2 stalks green onions, sliced
  • A few sprigs of celery, chopped
  • 2 tomatoes, chopped

Instructions:

  1. Cook the Oxtail:

    • Begin by boiling the oxtail in a large pot of water until it becomes tender. This process may take several hours, so ensure you have enough time for the meat to become soft and flavorful.
  2. Prepare the Spice Paste:

    • While the oxtail is cooking, make the spice paste. In a blender or food processor, combine the garlic, shallots, and nutmeg. Blend until smooth.
  3. Sauté the Spice Paste:

    • Heat a small amount of oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent. Then add the spice paste and cook until aromatic and slightly golden.
  4. Combine Ingredients:

    • Once the oxtail is tender, add the sautéed spice paste to the pot. Stir well to incorporate the flavors.
  5. Add Vegetables and Seasonings:

    • Add the sliced carrots, ginger, and cloves to the pot. Continue cooking until the carrots are tender.
    • Season the soup with ground black pepper, sugar, and salt to taste. Stir and adjust the seasoning as needed.
  6. Finish the Soup:

    • When the carrots are cooked, add the chopped tomatoes, green onions, and celery. Let the soup simmer for a few more minutes until all the flavors meld together.
  7. Serve:

    • Taste the soup one final time and adjust seasoning if necessary. Serve hot, garnished with additional green onions or cilantro if desired.

Enjoy this hearty and flavorful oxtail soup, perfect for warming up on a cool day or sharing with loved ones at a family gathering.

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