Sop buntut (oxtail soup) is one of the most popular local dishes. “Both [our] local and foreign guests are familiar with sop buntut,” says Ciptoroso, chef de cuisine at Cinnamon restaurant, Mandarin Oriental hotel in Central Jakarta.
To make a mouthwatering sop buntut, Ciptoroso says the soup needs to be simmered. “Though the oxtail is cooked faster in medium high heat, it will make the soup unclear,” he said.
Below is the recipe for those wanting to cook sop buntut at home. (kes)
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- 250 grams oxtail
- 10 grams cloves
- 10 grams nutmeg, crushed
- 25 grams onion, chopped
- 25 grams carrot
- 15 grams spring onion
- 5 grams celery
- 1.5 liter water
- Salt and pepper
- 10 grams fried garlic
- 5 grams fried onion
- 2 slices lime
- 10 grams fresh tomatoes, chopped
- 25 grams potato, boiled and chopped
- 20 grams emping (nut crackers)
- Remove the oxtail excess by putting it in boiling water. Drain the oxtail and replace with clean water. Repeat twice.
- Place cloves and nutmeg in a teabag.
- Meanwhile, make Asian mirepoix with 20 grams of carrot, 10 grams of spring onion and celery.
- Pour water in a pot, add clean oxtail with spices bag, Asian mirepoix and grilled ginger.
- Once it comes to a boil, leave to simmer. Cook for two hours.
- Season with salt and pepper. Add fried garlic. Stir well.
- Clean, chop and boil the rest of the carrot.
- Chop the rest of the spring onion and celery.
- Put soup in a bowl. Add carrot, spring onion, celery, tomatoes and potato.
- Serve oxtail soup with fried onion, lime and emping on the side.