Sop Buntot (Indonesian Oxtail Soup)

This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side.

INGRIDIENT

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 (Optional)

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

DIRECTION

Step: 1

Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

NUTRITION FACT

Per Serving: 520 calories; protein 38.2g; carbohydrates 34.6g; fat 25.9g; cholesterol 124.8mg; sodium 1217mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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