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Sop Buntut
Indonesian Oxtail Soup
A rich and comforting Indonesian oxtail soup, featuring incredibly tender oxtail in a clear, aromatic broth. A beloved restaurant classic, this soup is deeply flavorful and satisfying.
đ§ Ingredienser
- 1 kg Oxtail(Cut into 2-3 inch pieces)
- 2.5 liters Water(For the broth)
- 5 cloves Garlic(Peeled and lightly smashed)
- 1 inch piece Ginger(Peeled and sliced)
- 1 stalk Lemongrass(Bruised)
- 2 Bay leaves
- to taste Salt
- to taste White pepper
- 2 Carrots(Peeled and cut into 1-inch chunks)
- 2 Potatoes(Peeled and cut into 1-inch chunks)
- 1/4 tsp Nutmeg(Freshly grated, or 1/2 tsp ground)
- for topping Fried shallots
- for garnish Fresh cilantro or parsley(Chopped)
- for serving Lime wedges
đšâđł Instruktioner
- 1
Prepare the oxtail: Place the oxtail pieces in a large pot. Cover with cold water and bring to a rolling boil over high heat. Boil vigorously for 5-10 minutes to purge impurities. Drain the oxtail and rinse thoroughly under cold running water. Clean the pot.
â±ïž 10 minutes - 2
Start the broth: Return the cleaned oxtail to the pot. Add fresh water (2.5 liters), smashed garlic cloves, sliced ginger, bruised lemongrass stalk, and bay leaves. Bring to a boil, then immediately reduce the heat to low. Skim off any foam or scum that rises to the surface during the first 30 minutes of simmering. This is crucial for a clear broth.
â±ïž 30 minutes - 3
Simmer until tender: Cover the pot and let the oxtail simmer gently over low heat for at least 3 hours, or until the meat is exceptionally tender and almost falling off the bone. The longer it simmers, the more flavorful the broth will become. Check occasionally to ensure it's not boiling too rapidly.
â±ïž 3 hours - 4
Add vegetables and seasonings: Once the oxtail is tender, remove the lemongrass stalk and bay leaves. Add the chopped carrots and potatoes to the pot. Continue to simmer until the vegetables are tender, about 15-20 minutes. Season the soup generously with salt and white pepper to taste. Stir in the freshly grated nutmeg.
â±ïž 20 minutes - 5
Serve: Ladle the hot sop buntut into individual bowls, ensuring each serving gets a generous portion of oxtail and vegetables. Garnish with fried shallots and chopped fresh cilantro or parsley. Serve immediately with lime wedges on the side for squeezing into the soup.
â±ïž 5 minutes
đĄ Proffstips
- âFor an exceptionally clear broth, ensure you skim diligently during the initial boiling and simmering stages.
- âThe oxtail should be so tender that it easily pulls away from the bone.
- âServe with traditional accompaniments like emping crackers (Belinjo crackers) and sambal for an authentic experience.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a deeper flavor, you can grill or pan-sear the oxtail pieces after the initial boil until lightly browned before adding them back to the pot for simmering.
- Feel free to add other root vegetables like parsnips or sweet potatoes, or leafy greens like bok choy towards the end of cooking.