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Indonesian Oxtail Soup    HT SP MC  Indonesian  200mins

 

Indonesian Name: Sop Buntut

 

Serves 4   Hot Beef  Vegetable  Vegetables Soup  Main Course Gluten Wheat Dairy Free  Eggless  Indonesia  South East Asia Asian

 

 

Ingredients

900g/2lb Oxtail Pieces, trimmed of fat

1.5L/50fl.oz. Water 

Salt

200g/7oz Carrots, chopped

2 Tomatoes, sliced

5 Spring Onions, sliced diagonally

3 stalks Chinese Celery, thinly sliced

1½ teasp Ground White Pepper

½ teasp Ground Nutmeg

2 teasp Whole Cloves

½ tbsp Cooking Oil

1 Onion, thinly sliced

 

Instructions

 

1. Place the oxtail pieces in a large saucepan, add the water and salt and bring to the boil then reduce the heat, cover and simmer for 2-1/2 hours or until the meat is very tender. Check several times during the cooking adding more water if necessary.

 

2.  Skim the surface of the soup then remove the meat to a bowl with a slotted spoon and measure out 1.1L/40 fl.oz of the cooking liquor. If there is not enough, add some more water. 

 

3. Return the measured broth to the rinsed out pan, add the meat and bring back to the boil. 

 

4. Add the carrots, tomatoes, onions, celery and spices (white pepper, cloves and nutmeg), partially cover and simmer for a further 30 minutes. 

 

5. 10 minutes before the end of the cooking time, heat the oil in a frying pan, add the sliced shallots and fry until well browned. Drain on kitchen paper.

 

6. To serve – transfer the soup to a serving bowl and sprinkle the fried shallots over the top. Serve hot.  

 

 

 

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