Sop buntut. Resep sop buntut SAPI ala restoran. resep masakan indonesia sop buntut special ala chef Rudy Choerudin. indonesia home cooking. Sop Buntut - Oxtail Soup -. Sop buntut merupakan salah satu hidangan yang terkenal di Indonesia. Sop buntut

You can have Sop buntut using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sop buntut
  1. You need of stock.
  2. You need of meaty oxtails, cut into 5cm lengths.
  3. You need of olive oil or vegetable oil.
  4. Prepare of sea salt and cracked pepper.
  5. It’s of onion, peeled and roughly chopped.
  6. It’s of medium carrot, peeled and roughly chopped.
  7. You need of celery, washed and roughly chopped.
  8. You need of cinnamon stick.
  9. You need of whole nutmeg.
  10. It’s of bay.
  11. It’s of water.
  12. It’s of soup.
  13. You need of large potato, peeled and cubed approx 1cm.
  14. You need of leek, washed and sliced approx 2mm thick.
  15. Prepare of large stick celery, washed and finely diced.
  16. Prepare of medium carrot, peeled and finely diced.
  17. It’s of medium onion, peeled and finely diced.
  18. Prepare of garlic, peeled and finely sliced.
  19. It’s of cherry tomatoes, halved (or use a small regular tomato, cut into wedges).
  20. Prepare of barley.
  21. Prepare of small handful of freshly picked basil (garnish), flash fried.

I love the tenderness of the oxtail. Hidangan sop buntut akan dapat menghangatkan tubuh dan membuat selera makana anda semakin tergugah. Nah, berikut ini ada resep bagaimana membuat sop buntut. Sop buntut terbuat dari bahan-bahan pilihan seperti sayuran serta kuahnya yang gurih.

Sop buntut step by step

  1. 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..

  2. 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..

  3. 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..

  4. When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded..

  5. 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..

  6. 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..

  7. Season generously with salt and pepper and serve with crispy flash fried parsley..

Apalagi penggunaan dagingnya, sehingga kenikmatan semakin terasa. Sop buntut sangat baik untuk kesehatan, karena mengandung mineral dan protein tinggi dari daging sapi. Sementara kuahnya yang kaya rempah akan membantu menghangatkan badan. Sup buntut dibuat dengan ekor sapi. Sedikitnya ada lima versi sup buntut yang populer di seluruh dunia: makanan tradisional Korea, makanan Tiongkok yang lebih mirip semur, ekor sapi goreng/panggang dicampur dengan berbagai variasi sup merupakan makanan populer di Indonesia.