Quick and easy
“An Indonesian cuisine, oxtail soup, also known as sop buntut is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth. A relatively new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry, the soup is served in separate bowl. The dish is commonly eaten with rice and accompanied with sambal, sweet soy sauce and lime juice.”
In my old blog in 2011, at the age of 19, I video blogged this dish in my kitchen back in Perth, whenever I now make this dish, I always remember that day filming. Oxtail takes a long time to cook as the meat is very tough, so it’s best to slow cook it along with the other ingredients added in for the next 2-3hrs. This is my ultimate favorite dish, even though the duration in making this dish takes half of your afternoon, in the end it is all worth it. I hope you enjoy my mother’s signature dish as much as I do, Bon Appetit!
You will need:
1 cinnamon stick
Handful of baby potatoes
1 packet of mushrooms
1 packet of brussel sprout
1 beef stock cube
1-2 baby leaf
Instant spices (packet of Bamboe Sop)
With the oxtail, trim off the fat then heat the pan with vegetable oil, searing the oxtails with a cinnamon stick and visually allow the meat to be golden brown. Pore water till it covers the meat, leave it to stew on a medium to low heat, put a lid and leave to stew till the meat tenderizes, it will take up to 2-3 or even 4 hours. Cut your onions in half, peel a few layers of skin from the garlic but still allowing the whole clove to remain intact and add them into the stew. Season the soup with beef stock, instant spices, bay leaf, salt and pepper. Just towards the end add the roughly cut carrot pieces, half cut baby potatoes, trimmed brussel sprouts and mushrooms into the stew. Check for seasoning and water if it has overly reduced. Serve with steamed basmati rice, fried ikan bilis (anchovies) and chilli paste called sambal belacan.