Indonesian Oxtail Stew / Sop Buntut Goreng

Oxtail is quite difficult to find in the area where I live. Lucky, I saw in the supermarket some days ago. Uww how lucky! :D In Indonesia, oxtail soup is a very popular dish. I'm happy to share my recipe here.

Indonesian Recipe

Prep time: 20 mins - Cook time: 2 hours - Serves: 6

Ingredients:

• 1 kg Oxtail

• 2 lt Water

• 3 tbsp vegetable oil

• 8 minced shallots

• 5 cloves minced garlic

• 2 cm minced ginger

• 2 minced spring onions

• 1 cinnamon stick

• 7 cloves / cengkeh

• 1/2 tsp fresh ground nutmeg / bubuk pala

• 3 grinded candlenut

• 1/2 tsp fresh ground pepper

• 1 tbsp salt

• 1 tsp sugar

• 2 carrots, peeled and cut 1 cm

• 2 potatos, peeled and cut 2 cm

• 2 tomato cut 1 cm

• 2 scallion cut 1 cm

• bunch celery

• 5 shallot seeded and thinly slice

I love to added a spicy soy sauce to the soup every time served.

Ingredients:

• 4 tbsp sweet soy sauce

• 1 tbsp soy sauce

• 1 tomato thinly sliced

• 4 thai chilies seeded and thinly sliced

• shallot thinly sliced

• 1 lime squeezed

Instructions:

1. Boil oxtails in a presto pot for 15 minutes. Reduce heat and simmer for another 20 minutes until cooked and tender.

2. Remove oxtails from the stock and set aside.

3. Strain the stock to get a clear broth.

4. In a frying pan, heat oil, fry oxtails briefly. 3 minutes each side.

5. Return the broth and oxtails back to the pot.

6. Heat oil, add garlic first, then onion, shallot and cook over low heat until soft, but not brown, add cinnamon stick, cloves, ginger, candlenut and nutmeg until fragrant. About 2 minutes. Add this to the pot with broth and oxtails.

7. Bring the oxtail and broth back to a boil then lower to a simmer. Add carrot and potato and season with salt, sugar, and ground pepper until tender, but still quite firm. About 15 minutes. Adjust salt and sugar as needed.

8. Turn off heat, serve the soup with slices of tomato, scallion, and celery. Sprinkle the soup with some fried shallot flakes. The soup is best eaten when still piping hot with a bowl of steamed rice accompanied with the soy sauce and a squeeze of lime juice.