Sop becomes one of the most popular soup dishes. This typical dish with a variety of vegetables and meats makes the food so delicious. So popular are many variants of soup recipes, ranging from clear soup, chicken soup, to oxtail soup that is so appetizing to the connoisseur. Oxtail soup does have a savory and fresh taste, especially the spices to cook it so diverse.
Sop buntut is one of the famous dishes in the country. Because the chewy and savory taste of oxtail is second to none. This dish is suitable for breakfast, lunch, and dinner. Moreover, coupled with white rice and sambal as a complement, making a bowl of oxtail soup makes drool.
If eaten in cold weather, this oxtail soup can also warm the body, because of the content of spices in the dish. Well, instead of drooling to imagine the pleasure, just try to make it at home. Here are seven recipes of delicious, simple, fresh, and appetizing oxtail soup.
1. Oxtail Soup
Material:
- 1 kg oxtail, cut into pieces &wash thoroughly.
- 2 carrots cut into pieces
- 2 large sized potatoes, diced rather large
- 1 leek (coarse stoning)
- 2 sticks celery, tie
- 2 sticks celery, roughly cut for sprinkling
- 1 large tomato, cut into pieces.
- 1 lawang flower
- 2 cloves
- 1 cm cinnamon
- 2 tbsp butter for sautéing
- Powdered beef broth
- Salt & sugar
- 1.5 liters of water to taste
Seasonings are smooth:
- 7 shallots
- 4 cloves garlic
- 1/2 nutmeg
- 1/2 tbsp pepper granules
Complementary:
- Fried onions, cayenne sauce & lime
How to make:
1. Bring 1.5 liters of water to a boil in a saucepan, put the tail, boil the oxtail over medium heat, remove the floating dirt. Then add the celery tie, cook until the oxtail is tender.
2. Sauté the spices finely with margarine until fragrant, enter cinnamon, flowers lawang and cloves.
3. Stir until the seasoning is cooked, remove and pour the seasoning into the oxtail stew. Add the potatoes, carrots, seasoned salt, sugar, and powdered beef broth.
3. Before lifting, put the leeks and tomatoes. Taste correction. When it fits, turn off the heat.
4. Serving: pour the oxtail soup in a serving bowl, sprinkle celery and fried onions, serve with complement.
2. Quail Egg Oxtail Soup and Meatballs
Material:
- 500 gr oxtail, clean cut into pieces
- 20 boiled quail eggs, peeled skin
- 15 beef meatballs
- 3 carrot sticks
- 7 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 leek, cut into 5cm pieces
- 1/2 tsp mashed nutmeg
- Boiled water to taste
- Salt
- Sugar
- Mushroom flavoring
- Pepper powder
Complementary:
- 1 stick celery, cut into pieces
- 2 leeks, cut into pieces
How to cook:
1. Sauté garlic and red until fragrant, then put boiled water to taste, add leeks.
2. Once boiling, put the oxtail, add nutmeg, salt, sugar, mushroom flavoring, pepper powder. Cook until the oxtail is half tender, then add the carrots
3. Cook until the oxtail is tender, put the meatballs and quail eggs, bring to the boil again. Serve with a sprinkling of fried onions and leeks on top.
3. Oxtail Soup and Swallowed Beef
Main ingredients:
- 500 gr oxtail
- 100 gr of cow swallowing
- Carrots to taste
- Beans to taste
- Enough water to boil
Seasonings are smooth:
- 3 cloves garlic
- 5 cloves of shallots
- 1/2 tsp pepper
- 1/2 grain nutmeg
Other seasonings:
- 2 cloves
- 2 grains of cardamom
Additional materials:
- Leeks
- Celery
- Fried onions
How to make:
1. Boil the oxtail and swallow until it is quite tender, defecate the first stew. Set aside the oxtail and swallow the cow.
2. Sauté the spices finely until fragrant, also add cloves and cardamom.
3. Pour the sautéed spices into a saucepan filled with water, oxtail and swallowed beef. Boil it back.
4. If the oxtail is tender, put the carrots. If the carrots are tender enough, put the chickpeas.
5. Enter salt, correct the taste. If it fits, finally put the leeks and celery. Serve with a sprinkling of fried onions.
4. Special Oxtail Soup
Material:
- 800 gr oxtail
- 3 red tomatoes ranum, cut into pieces
- 2 potatoes, cut into pieces
- 2 carrots, cut into pieces
- 2 bunches celery
- 1 tbsp sliced celery leaves
- 1 tbsp fried shallots
- 1 tsp fried garlic
- 1/2 nutmeg
- 2 cloves
- 2 pieces of lawang flowers
- 3 grains of cardamom
- 8 shallots, puree
- 5 cloves garlic, puree
- Salt sugar and pepper to taste
- 2 tbsp margarine
How to make:
1. Clean the oxtail. Boil until boiling in a regular saucepan for 15 minutes. Take the water, wash the tail.
2. Pour 500 ml of water or to taste into a saucepan, as long as all parts of the tail are submerged in water. Add 1 tsp cooked salt for 2 hours.
3. Heat margarine. Sauté the garlic and red until fragrant.
4. Prepare the pot, pour the result of oxtail stew on the pot and the water. Add salt, sugar, pepper, sautéed herbs, 2 chopped tomatoes.
5. Then add the flowers lawang, cloves, cardamom, nutmeg, fried onions and tie celery. Boil over low heat for 2 hours.
6. Add potatoes and carrots. Wait until soft. Correct the taste, insert slices of celery leaves and 1 piece of tomato. Serve.
5. Red Bean Oxtail Soup
Material:
- 1 kg oxtail, cut into pieces
- 250 red beans, boiled, drain
- 2 carrots, cut into pieces
- 1 potato, cut into pieces
- 1 liter of boiling water
- 2 tbsp fried garlic
- 2 leeks, roughly cut
- 1 celery leaf stem, deduce
- Salt and broth powder to taste
Seasonings are smooth:
- 5 cloves garlic
- 1 tsp pepper granules
- Nutmeg to taste
How to make:
1. Boil, oxtail until boiling, defecate the stew, drain.
2. Heat the oil, sauté the spices finely until fragrant. Add the oxtail, add with boiling water, salt and powdered broth, mix well.
3. Cook the oxtail over low heat, until the oxtail is tender. If the water shrinks may add more water.
4. Once the oxtail is tender, put the carrots and potatoes, cook the carrots and potatoes until half-cooked. Then put the red beans.
5. Add also pieces of leeks, celery leaves and fried garlic, mix well. Let it boil, taste, lift.
6. Serve while hot, with lime juice.
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