How to Prepare Any-night-of-the-week Sop buntut

Sop buntut

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sop buntut. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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. Known and famous for in Indonesia is Sop Buntut (oxtail soup) - a warm & hearty stew that you can't get enough of on a cold chilly day. & here, we give you one of our best sop buntut recipes. 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 is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Sop buntut is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sop buntut using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sop buntut:
  1. Prepare stock
  2. Make ready 400 g meaty oxtails, cut into 5cm lengths
  3. Take 4-6 tbsp olive oil or vegetable oil
  4. Make ready sea salt and cracked pepper
  5. Make ready 1 onion, peeled and roughly chopped
  6. Make ready 1 medium carrot, peeled and roughly chopped
  7. Prepare 1 stick celery, washed and roughly chopped
  8. Make ready 1 cinnamon stick
  9. Get 1 whole nutmeg
  10. Make ready leaf bay
  11. Make ready 1 l water
  12. Prepare soup
  13. Get 1 large potato, peeled and cubed approx 1cm
  14. Make ready 1 leek, washed and sliced approx 2mm thick
  15. Make ready 1 large stick celery, washed and finely diced
  16. Make ready 1 medium carrot, peeled and finely diced
  17. Take 1 medium onion, peeled and finely diced
  18. Prepare 1-2 cloves garlic, peeled and finely sliced
  19. Take 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
  20. Take 1/8 cup barley
  21. Take small handful of freshly picked basil (garnish), flash fried

The combination is simmered for a few hours until the oxtails are fully cooked and have a tender consistency. 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. We called it "sop buntut" in Indonesia.

Instructions to make Sop buntut:
  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.

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. 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. The other ingredients are potatoes, carrots, celery, green onion, and fried shallots..

So that is going to wrap it up with this special food sop buntut recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!