Main CourseSoupDinner

Sop Buntut (Indonesian Oxtail Soup)

Name: Sop Buntut (Indonesian Oxtail Soup)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 racions
Cuisine: indonesian
Ingredients: 1.000 g oxtail cut into pieces; 2,5 l water; 1 u yellow onion chopped; 4 gra garlic clove minced; 10 g ginger sliced; 0,5 ct nutmeg ground; 0,5 ct white pepper ground; 1 u cinnamon stick; 3 u clove whole; 2 u cardamom pod whole; 1 ct salt; 2 u potato peeled and quartered; 2 u carrot peeled and sliced; 1 u tomato quartered; 30 g spring onion chopped; 2 cs fried shallot

Sop Buntut is a rich and aromatic Indonesian oxtail soup, featuring tender oxtail simmered in a spiced broth with vegetables. This hearty soup is deeply flavorful and comforting, perfect for a satisfying meal.

Una recepta original de Forkin

Temps total: 3 h 25 min
Racions: 4
Dificultat: Mitjana
Per ració: 763 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

1.000 goxtail, cut into pieces
2,5 lwater
1 ctsalt

aromatics

1 uyellow onion, chopped
4 gragarlic clove, minced
10 gginger, sliced

spices

0,5 ctnutmeg, ground
0,5 ctwhite pepper, ground
1 ucinnamon stick
3 uclove, whole
2 ucardamom pod, whole

vegetables

2 upotato, peeled and quartered
2 ucarrot, peeled and sliced
1 utomato, quartered

garnish

30 gspring onion, chopped
2 csfried shallot

Estris

ladle · large pot

Elaboració

Pas a pas

1
Blanch the oxtail by placing it in a large pot, covering it with cold water, bringing it to a boil, and simmering for 10 minutes.
Uns 15 min
Nota de cuina: Blanching helps to remove impurities and excess fat, resulting in a clearer broth.
2
Drain the oxtail, discard the water, and rinse the oxtail pieces thoroughly under cold running water.
Uns 5 min
3
Return the blanched oxtail to the clean pot and add fresh water.
Uns 2 min
4
Add the chopped yellow onion, minced garlic, sliced ginger, ground nutmeg, ground white pepper, cinnamon stick, whole cloves, and whole cardamom pods to the pot with the oxtail.
Uns 3 min
5
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the oxtail is very tender.
Uns 2 h
Nota de cuina: The longer you simmer, the more tender the oxtail will become.
6
Skim off any foam or fat that rises to the surface during simmering.
7
After 2 hours, add the quartered potatoes and sliced carrots to the pot.
Uns 2 min
8
Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
Uns 30 min
9
Stir in the quartered tomato and season with salt.
Uns 1 min
Nota de cuina: Adjust salt to your preference.
10
Cook for an additional 5 minutes until the tomato slightly softens.
Uns 5 min
11
Ladle the Sop Buntut into bowls, garnishing with chopped spring onion and fried shallots before serving.
Uns 2 min
Nota de cuina: Serve hot, optionally with steamed rice.

Per ració

Nutrició

30%Puntuació

Calories: 762,9kcal
Proteïnes: 73g
Hidrats de carboni: 24,3g
Greixos: 40,4g
Fibra: 4,8g
Sucre: 4,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Sop Buntut in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.