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Sop buntut
Sop buntut

Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.

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We hope you got benefit from reading it, now let’s go back to sop buntut recipe. You can cook sop buntut using 21 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Sop buntut:
  1. Get stock
  2. Take 400 g meaty oxtails, cut into 5cm lengths
  3. Take 4-6 tbsp olive oil or vegetable oil
  4. Prepare sea salt and cracked pepper
  5. Use 1 onion, peeled and roughly chopped
  6. Provide 1 medium carrot, peeled and roughly chopped
  7. Provide 1 stick celery, washed and roughly chopped
  8. Get 1 cinnamon stick
  9. Provide 1 whole nutmeg
  10. Take leaf bay
  11. Take 1 l water
  12. Provide soup
  13. Prepare 1 large potato, peeled and cubed approx 1cm
  14. Get 1 leek, washed and sliced approx 2mm thick
  15. Prepare 1 large stick celery, washed and finely diced
  16. Prepare 1 medium carrot, peeled and finely diced
  17. You need 1 medium onion, peeled and finely diced
  18. Get 1-2 cloves garlic, peeled and finely sliced
  19. Take 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
  20. Provide 1/8 cup barley
  21. You need small handful of freshly picked basil (garnish), flash fried
Instructions to make Sop buntut:
  1. Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside.
  2. Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
  3. Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove.
  4. When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
  5. In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer.
  6. Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.
  7. Season generously with salt and pepper and serve with crispy flash fried parsley.

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