Indonesian (Javanese, Sundanese, Minang)

Oxtail Soup

Name: Oxtail Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 kg pre-cut oxtail; 10 shallots; 7 carrots; 1 stalk celery; 4 tomatoes; 1 tbsp salt; 2 tsp pepper; 1 tsp sugar; 0.25 butter; 4 tbsp olive oil; 1 tsp nutmeg

Pre-cut oxtail, carrots and celery steamed and spiced with nutmeg for an Indonesian soup. It comes to the table with steamed rice.

2 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 120 min · 135 min total
Difficulty: medium

1
Fill pan with cold water. Put oxtail inside the pan over medium heat stove. Put the carrot skins and the tips in to the pan.
2
Put celery-cuts in to the pan. Quarter 4 shallots and put it in to the pan. Cover pan. When the water come to boil, turn down the heat.
3
When the oxtails are tender, strain the soup using a sieve, removing all the carrot skins and tips, onions, and celeries.
4
Put stocks and oxtail back into the pan and bring to boil. Put the diced tomatoes into the pan.
5
Finely chop the remaining shallots. Heat a frying pan over medium heat. Put olive oil and butter into the frying pan.
6
Put chopped shallots, until golden brown. Put shallots including all the oil into the oxtail pan, wash the remaining oil with the oxtail stocks.
7
Add salt, pepper, and sugar to taste. Dice or julienne the carrots, and put into the pan. Add nutmeg and adjust the taste, by balancing salt, pepper, and sugar. Serve with steamed rice.