Soup Buntut (Indonesian Oxtail Soup)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
1-1½ kg Buntut sapi-potong2, Minyak, 2 liter Air
300 gr Wortel & 250 gr Kentang-potong terpisah
6 Cengkeh, 1 Sereh-geprek, 1 st Pala bubuk
2 Pekak, 3 batang Seledri, 1½ st Gula merah
1 sm Saus tiram, 1 sm Kecap asin, Lada bubuk
1 sm Kecap manis, Garam secukupnya
4 st Minyak wijen+6 st Olive oil-aduk
Haluskan:
6 Bawang putih, 4 cm Jahe, 2 st Lada
10 Bawang merah, 2 st Ketumbar
Pelengkap:
Daun seledri & Daun bawang-iris, Bawang goreng
Sambal rawit, 2 Tomat-potong, Emping/Kerupuk
Jeruk nipis/limau, Acar ketimun wortel
Cara membuat
Bumbui & remas2 buntut dengan campuran minyak wijen, garam & lada bubuk. Simpan tertutup di kulkas ± 1-2 jam. Panaskan minyak secukupnya saja di wajan dengan panas sedang. Masak buntut hingga semua sisinya kecokelatan. Angkat buntut, sisihkan. Di wajan yg sama, tumis bumbu halus.
Masukkan buntut, air, bumbu halus & bumbu2 lain ke panci presto. Masak ± 30-45 menit/sampai buntut empuk. Masukkan kentang & seledri , masak hingga kentang matang. Beri wortel, kecap2 & saus tiram. Bumbui dengan garam secukupnya. Aduk rata kemudian buang batang seledri, sereh & pekak.
Penyajian: Taruh soup dalam mangkuk, taburi seledri, daun bawang, bawang goreng & tomat, beri air nipis. Makan dengan sambal rawit, emping/kerupuk & acar.
Ingredients
1-1½ kg Oxtail-sliced, 2 lt Water, ground Pepper
300 gr Carrots & 250 gr Potatoes-sliced separately
1 tsp ground Nutmeg, 1 tbsp Salty soy sauce, Salt
3 Asian celery stalk/½ Celeriac, 1½ tsp Brown sugar
1 tbsp Sweet soy sauce, 6 Cloves, 2 Star anise, Oil
1 stalk Lemongrass-bruised, 1 tbsp Oyster sauce
4 tsp Sesame oil+6 tsp Olive oil-mix
Grind into a paste:
10 Shallots, 6 Garlic cloves, 2 tsp Coriander
4 cm Ginger, 2 tsp Pepper
Complement:
Sliced green onion, Chopped Celery leaves, Crackers
Pickled carrots & cucumber, Bird’s eye chili sambal
2 Tomato-sliced, Lime/Kaffir lime, fried Shallots
Directions
Season & squeeze the oxtail with oil mixture, enough salt & ground pepper. Cover & let it stand in the fridge for ~ 1-2 hours. Heat enough oil in a pan over medium heat. Add in the oxtail & cook just until all sides are lightly brown. Remove oxtail; set it aside. In the same pan, sauté the spices paste.
Put oxtail, water, sautéed spices paste & other spices into a pressure cooker. Cook for ~ 30-45 minutes (until the meat tender). Add in potato & celery stalks; simmer until the potato soften. Add in the carrots & all sauces. Season with enough salt. Stir until the flavor blended; discard the celery stalk, lemongrass & star anise.
Place the soup into serving bowls; put in some tomato & green onions slices. Sprinkle some chopped celery leaves & fried shallots on top; then squeeze in lime/kaffir lime juice. Serve the soup with sambal, crackers & pickled carrots-cucumber.