Spicy Indonesian Oxtail Stew (Mangut Buntut Sapi)

Mangut Buntut Sapi: Indonesian Spicy Oxtail Stew

Discover the rich and tantalizing flavors of Mangut Buntut Sapi, a beloved Indonesian oxtail stew that beautifully combines spicy, savory, and aromatic elements. This hearty dish features tender oxtail simmered in a fragrant coconut milk sauce, complemented by a vibrant blend of spices and herbs. Ideal for a special dinner or gathering, this recipe will guide you through creating a flavorful and comforting meal.

Ingredients:

• 500 grams of oxtail (buntut sapi)
• 5 red chilies (cabe merah)
• 5 orange bird’s eye chilies (cabe rawit orange)
• 3 pieces of kencur (aromatic ginger)
• 3 cloves of garlic
• 8 shallots
• 2 kaffir lime leaves (daun jeruk purut)
• 1 bay leaf (daun salam)
• 1 green tomato (tomat hijau) or 2 tamarind pods (mata asam jawa)
• 1 cup of coconut milk (santan)
• Salt, beef stock seasoning (masako sapi), and seasoning mix (sasa) to taste
• Water for boiling the oxtail
• A small amount of oil for sautéing

Instructions:

1. Preheat and Prepare:
   Begin by bringing a large pot of water to a boil. Add the oxtail and allow it to cook briefly until the water returns to a boil and becomes somewhat cloudy. Remove the oxtail, discard the water, and rinse the oxtail pieces thoroughly to remove impurities. Refill the pot with fresh water, and cook the oxtail in a pressure cooker for approximately 30 minutes. Once tender, remove the oxtail and set aside.

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2. Prepare the Spice Paste:
   While the oxtail is cooking, prepare the spice paste. In a mortar and pestle or food processor, grind together the red chilies, bird’s eye chilies, kencur, garlic, and shallots into a fine paste.

3. Sauté the Spices:
   Heat a small amount of oil in a large pan or skillet over medium heat. Add the ground spice paste and sauté until fragrant. Add the bay leaf and kaffir lime leaves to the pan. Continue to cook until the paste is aromatic and the oil starts to separate from the spices.

4. Add Vegetables and Flavorings:
   To the pan, add the orange bird’s eye chilies, galangal slices, and green tomato (or tamarind pods if using). Stir and cook until the tomatoes are softened and the spices are well incorporated.

5. Simmer the Stew:
   Pour in the coconut milk, stirring well to combine. Add the pre-cooked oxtail to the mixture. Season with salt, beef stock seasoning, and a touch of seasoning mix. Allow the stew to simmer gently, stirring occasionally, until the oxtail is thoroughly heated through and the flavors meld together.

6. Final Adjustments and Serving:
   Taste the stew and adjust seasoning as needed. Once the stew has reached your desired flavor and consistency, remove from heat. Serve hot, garnished as desired.

Enjoy this delectable Mangut Buntut Sapi with steamed rice or enjoy it on its own for a fulfilling and flavorful meal. Perfect for sharing with loved ones, this dish will surely impress with its deep, spicy flavors and tender oxtail.