DidinthemasjekSup Buntut – Indonesian Oxtail Soup Recipe Ingredients 1- 1.5 kg of oxtail, chopped into large chunks 300g potatoes, peeled and chopped into large chunks. Choose a “hard variety” like the Indonesian Brastagi Granola which can withstand long periods of cooking without disintegrating. Russets are a no no. 2-3 large carrots (appro. 250g), peeled and chopped into large chunks 3 bulbs of garlic 2 slices of ginger, julienned 1 whole nutmeg, bruised and crushed coarsely (can be replaced with 1 tsp of ground nutmeg) 2 tsp white peppercorns, toasted slightly and ground into powder Garnishing – fried shallots, chopped chinese celery leaves 1 tsp of Indonesian sweet soy sauce (optional, for colouring) 1 tbsp cooking oil or butter Salt to taste water as requiredMethodIn a pot of boiling water, place ginger strips and oxtail chunks. Return to a boil and lower heat to medium-low. Allow to heat with lid on for 5 min. Remove and drain oxtail chunks in a large bowl. Rinse slightly to remove and scum or impurities. Cut off any bits of remnant fat. Discard cooking water and ginger. Add water to the pot and bring to a boil. Add oxtail chunks and cook for 1 hour or so until just tender. Skim the surface to remove any scum and oil periodically. DO NOT ADD ANY SEASONING AT THIS POINT! Half portion of the carrots and garlic are added at this point. Meanwhile, saute crushed nutmeg and ground pepper with cooking oil or butter in a saucepan until aromatic. Add to the cooking oxtail. After the oxtail is tender, add remaining carrots and potato. Season with salt as required. Soya sauce can also be added at this point for colour but that is entirely optional. Allow to cook until vegetables are tender. The oxtail should be so soft and tender that the meat comes easily off the bone. Ladle into a bowl, garnish with fried shallots and chopped chinese celery. Serve hot with rice and other dishes.
Ingredients
1- 1.5 kg of oxtail, chopped into large chunks
300g potatoes, peeled and chopped into large chunks. Choose a “hard variety” like the Indonesian Brastagi Granola which can withstand long periods of cooking without disintegrating. Russets are a no no.
2-3 large carrots (appro. 250g), peeled and chopped into large chunks
3 bulbs of garlic
2 slices of ginger, julienned
1 whole nutmeg, bruised and crushed coarsely (can be replaced with 1 tsp of ground nutmeg)
2 tsp white peppercorns, toasted slightly and ground into powder
Garnishing – fried shallots, chopped chinese celery leaves
1 tsp of Indonesian sweet soy sauce (optional, for colouring)
1 tbsp cooking oil or butter
Salt to taste
water as requiredMethodIn a pot of boiling water, place ginger strips and oxtail chunks. Return to a boil and lower heat to medium-low. Allow to heat with lid on for 5 min.
Remove and drain oxtail chunks in a large bowl. Rinse slightly to remove and scum or impurities. Cut off any bits of remnant fat. Discard cooking water and ginger.
Add water to the pot and bring to a boil. Add oxtail chunks and cook for 1 hour or so until just tender. Skim the surface to remove any scum and oil periodically. DO NOT ADD ANY SEASONING AT THIS POINT! Half portion of the carrots and garlic are added at this point.
Meanwhile, saute crushed nutmeg and ground pepper with cooking oil or butter in a saucepan until aromatic. Add to the cooking oxtail.
After the oxtail is tender, add remaining carrots and potato. Season with salt as required. Soya sauce can also be added at this point for colour but that is entirely optional.
Allow to cook until vegetables are tender. The oxtail should be so soft and tender that the meat comes easily off the bone.
Ladle into a bowl, garnish with fried shallots and chopped chinese celery. Serve hot with rice and other dishes.