Sop Buntot (Indonesian Oxtail Soup) recipe
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Ingredients
- 4 shallots, peeled and halved 1 large onion, quartered, divided 1 (2 inch) piece ginger, peeled and thinly sliced across the grain 5 cloves garlic, peeled 3 tablespoons canola oil 6 whole cloves ½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 4 pounds meaty oxtail pieces, at room temperature 2 large carrots, cut into 2-inch pieces 3 stalks celery, cut into 1-inch pieces water to cover 2 teaspoons salt ½ teaspoon ground black pepper 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks 3 large carrots, cut into 2-inch pieces 2 tablespoons white sugar 2 tablespoons fish sauce 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges 1 (2.8 ounce) can French-fried onions
Nutrition Info
- 519.6 caloriescarbohydrate: 34.6 gcholesterol: 124.8 mgfat: 25.9 gfiber: 4.4 gprotein: 38.2 gsaturatedFat: 8.3 gservingSize: -sodium: 1217 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Sop Buntot (Indonesian Oxtail Soup)
Directions
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Combine shallots, 2 onion quarters, ginger, and garlic in a food processor, pulse into a paste.
Heat oil in a large pot over medium-high heat, cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails, stir until completely covered with spices and paste and browned, about 5 minutes.
Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce, stir well to combine.
Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.