Sop Buntut Sapi Bakar (Grilled Oxtail Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1-1½ kg Buntut sapi-potong2, 5 Cengkeh, 4 st Garam

• 1½ lt Air, 1½ st Gula, 5 cm Jahe & 1 Sereh-geprek

• 3 Pekak, 1 st Pala bubuk, 10 Bawang merah-potong2

• 5 Kapulaga, Minyak, 2 Daun salam, 5 Daun jeruk

• 400 gr Kentang & 300 gr Wortel-potong2 besar

Haluskan:

• 6 Bawang putih, 2 st Lada, 2 Kemiri

• 2 st Ketumbar, ½ st Jintan

Olesan: campur semua bahan

• 2 sm Kecap manis, 2 sm Margarin, ¼ st Lada bubuk

• 1 sm Saus tiram, 1 st Jahe parut

• 1 st Cabai bubuk, 1 sm Kecap Inggris

Pelengkap:

• Daun bawang-iris, Sambal rawit, 2 Tomat-potong

• Jeruk Nipis/limau, Bawang goreng, Sambal rawit

Cara membuat

• Tumis bumbu halus dengan minyak secukupnya. Masukkan buntut, air, bumbu halus & bumbu lain ke panci presto. Masak 30-45 menit/sampai buntut benar2 empuk. Saring kaldu ke dalam panci. Sisihkan buntut. Buang ampas bumbu & rempah2.

• Ulas semua sisi buntut dengan bahan olesan, diamkan ½ jam. Sementara itu siapkan alat panggang Bbq atau panaskan oven 165° C.

• Masukkan kentang ke dalam kaldu, masak hingga kentang empukg. Beri wortel & cicipi, bumbui dng garam bila perlu. Masukkan tomat potong & daun bawang sebelum disajikan.

• Bakar/panggang buntut hanya hingga semua sisinya tampak kecokelatan sambil sesekali diulas dengan bahan olesan.

• Penyajian: Tempatkan sop di mangkuk saji, taburi dng bawang goreng. Letakkan buntut bersama nasi di piring saji lalu kucuri buntut dng air jeruk nipis/limau. Sajikan dengan sambal rawit.

Ingredients

• 1-1½ kg Oxtail-sliced, 5 Cloves, 1½ lt Water, Oil

• 5 cm Ginger & 1 Lemongrass-bruised, 4 tsp Salt

• 3 Star anise, 1 tsp ground Nutmeg, 2 Bay leaves

• 1½ tsp Sugar, 10 Shallots-sliced

• 5 Cardamom pods, 5 Kaffir lime leaves

• 400 gr Potatoes & 300 gr Carrots-big sliced

Grind into a paste:

• 6 Garlic cloves, 2 tsp Pepper, ½ tsp Cumin

• 2 tsp Coriander, 2 Candlenuts

Glaze: Combine all ingredients

• 2 tbsp sweet Soy sauce, 2 tbsp Margarine

• 1 tbsp Oyster sauce, 1 tsp grated Ginger

• 1 tsp Chili powder, ¼ tspt ground Pepper

• 1 tbsp Worcestershire sauce

Complements:

• Green onions-sliced, 2 Tomatoes-sliced

• Kaffir lime/Lime, Fried shallots

• Bird’s eye chili sambal

Directions

• Sauté the spices paste with enough oil. Put oxtail, water, sautéed spices paste & other spices into a pressure cooker. Cook for ~ 30-45 minutes (until not only the meat, but also the cartilage & tendons are tender). Strain off the stock into a pot. Keep the oxtail aside; discard all spices & leaves.

• Brush all sides of the oxtail with glazing ingredients; let it stand for 30 minutes. Meanwhile, preheat a gas/charcoal Bbq grill or preheat the oven to 165° C.

• Add potatoes into the stock; cook until the potatoes soften. Put in carrots; taste & season with salt if it’s necessary. Stir in tomatoes & green onion before serving.

• Grill oxtail just to brown it on both sides; brush with the glazing in between.

• Pour the soup into serving bowls; sprinkle fried shallots on top. Place oxtail & steamed rice in serving plates. Squeeze enough kaffir lime juice over the oxtail. Serve it with the sambal.

Soup My Recipe Home