Things to know about Sop Buntut Recipe
The Indonesian Oxtail Soup from Java is more commonly recognized by its local name, Sop Buntut. This soup is very different from the American and European versions of the oxtail dish, due to the use of half a dozen different spices that are not available in the western part. This dish brings a sophisticated layer of flavor, bombarding your senses with an amazingly delicious fragrance from the soup. As stated in its name, this dish used the tail cut of beef, the oxtail. This alone gave the soup a richness from the collagens and fibrous tissues that are broken down during the process of cooking. Historically, the Sop Buntut is popularized in Java as street food sold by hawkers in the 1970s. Other variants of the Sop Buntut include the Grilled Sop Buntut, in which the oxtail is BBQ grilled beforehand to give a nice smoky flavor to the soup.
Savory and Mouthwatering Traditional Indonesian Oxtail Soup from Java. Authentic Recipe of Sop Buntut.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Oxtail
- 3 pcs Carrot Large
- 2 pcs Potato Large
- 2 sticks Scallion
- 1 bundle Celery Small, knotted
- 1 pc Tomato
- 1 pc Whole Nutmeg Crushed
- 2 pcs Clove
- 2 pcs Star Anise
- 1 thumb Cinnamon Stick
- 3 pcs Cardamom
- 1½ tbsp Salt
- 2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Vegetable Oil
- 2000 ml (67.63 floz) Water
- 7 cloves Shallot Onion
- 5 cloves Garlic
- ½ tsp Ground White Pepper Powder
- Into a large stockpot, add the water and bring it to a boil.
- Add the oxtail and cook until tender, skim off the scum that appears on the surface of the water.
- Into a food processor, add the garlic, cloves, and pepper and blend until smooth.
- Prepare a small fry pan, and fry the blended spices until fragrant.
- When fragrant, add the spices into the stockpot and mix well.
- Clean, peel, and slice the potatoes and carrots into 1-inch cubes (2.5 cm) and add them to the pot. Lower the heat and let it simmer.
- Add the rest of the spices, clove, star anise, cinnamon, cardamom, and nutmeg into the pot.
- Season to taste with salt and sugar and add the knotted bundle of celery.
- Cover the pot and simmer for about 1 hour and 30 minutes, regularly checking the tenderness of the meat
- Once the meat is tender, turn off the heat, add the scallions and tomatoes.
- The soup is ready.
A variation of the recipe involves grilling the oxtail in a sweet-and-spicy sauce for around 30 minutes before adding them into the stockpot, this provides a new layer of smokiness to the dish.
To add some smokiness to the soup, you can toast the dry spices beforehand. This will also help the spices release their flavor faster.
This dish is best served with warm white rice, some crispy fried shallots, a squeeze of lime juice, sambal, and some delicious shrimp crackers.
— Specific Atributes of This Recipe:
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