Sop buntut. This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side. Sop Buntut - Oxtail Soup Another sop buntut varation with grilled oxtail.
You can cook Sop buntut using 21 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sop buntut
- It’s of stock.
- Prepare 400 g of meaty oxtails, cut into 5cm lengths.
- You need 4-6 tbsp of olive oil or vegetable oil.
- It’s of sea salt and cracked pepper.
- You need 1 of onion, peeled and roughly chopped.
- Prepare 1 of medium carrot, peeled and roughly chopped.
- It’s 1 stick of celery, washed and roughly chopped.
- You need 1 of cinnamon stick.
- You need 1 of whole nutmeg.
- You need leaf of bay.
- You need 1 l of water.
- Prepare of soup.
- You need 1 of large potato, peeled and cubed approx 1cm.
- It’s 1 of leek, washed and sliced approx 2mm thick.
- You need 1 of large stick celery, washed and finely diced.
- You need 1 of medium carrot, peeled and finely diced.
- Prepare 1 of medium onion, peeled and finely diced.
- Prepare 1-2 cloves of garlic, peeled and finely sliced.
- You need 1 handful of cherry tomatoes, halved (or use a small regular tomato, cut into wedges).
- Prepare 1/8 cup of barley.
- You need of small handful of freshly picked basil (garnish), flash fried.
Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. Sop buntut, or oxtail soup, is an extremely popular dish throughout the island of Java, and is found in virtually every hotel restaurant. Unlike its European counterparts, Indonesia's version of the oxtail soup is clear and light, and is cooked with carrots and potatoes to make it a perfect one-pot meal on a rainy day. In Indonesian cuisine, oxtail soup (Indonesian: sop buntut) is a popular dish.
Sop buntut instructions
Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside..
Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface..
Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove..
When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded..
In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer..
Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency..
Season generously with salt and pepper and serve with crispy flash fried parsley..
It is made of slices of fried or barbecued oxtail, served with vegetables in a rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, leek, celery, fried shallots and dried black mushrooms. We called it "sop buntut" in Indonesia. It is made with oxtail (beef tails), served with vegetables and beef broth. In Indonesian version the oxtail is boiled or pressure cooked until tender and then served with the broth and vegetables.
