Sop Buntut (Indonesian Oxtail Soup)

Priprava

Sestavine

Postopek

Korak za korakom

1. 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.

   Približno 15 min

   Kuharjeva opomba: Blanching helps to remove impurities and excess fat, resulting in a clearer broth.

2. 2

   Drain the oxtail, discard the water, and rinse the oxtail pieces thoroughly under cold running water.

   Približno 5 min

3. 3

   Return the blanched oxtail to the clean pot and add fresh water.

   Približno 2 min

4. 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.

   Približno 3 min

5. 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.

   Približno 2 h

   Kuharjeva opomba: The longer you simmer, the more tender the oxtail will become.

6. 6

   Skim off any foam or fat that rises to the surface during simmering.

7. 7

   After 2 hours, add the quartered potatoes and sliced carrots to the pot.

   Približno 2 min

8. 8

   Continue to simmer for another 20-30 minutes, or until the vegetables are tender.

   Približno 30 min

9. 9

   Stir in the quartered tomato and season with salt.

   Približno 1 min

   Kuharjeva opomba: Adjust salt to your preference.

10. 10

    Cook for an additional 5 minutes until the tomato slightly softens.

    Približno 5 min

11. 11

    Ladle the Sop Buntut into bowls, garnishing with chopped spring onion and fried shallots before serving.

    Približno 2 min

    Kuharjeva opomba: Serve hot, optionally with steamed rice.