
Homemade Oxtail Soup
Indonesian style (Javanese)
Serve the soup when still piping hot with steamed white rice if desired.
Ingredients
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1 kilogram OxtailChopped
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250 grams PotatoPeeled and quartered
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250 grams CarrotPeeled and cut into 1 inch rounds
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2 stalks CeleryThinly sliced
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2 1/2 liter Water
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2 tablespoons Oil
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1 Cinnamon sticks
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5 Cloves
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1 teaspoon Nutmeg
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1 tablespoon Salt
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1/2 tablespoon Sugar
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1 teaspoon Ground white pepper
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Grind into spice paste
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10 Shallots
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5 cloves Garlic
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1 inch Ginger
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1/2 Onion
Directions
From generation to generation, this recipe is well known to refresh our body from fatigue. It is clearly thanks to the natural spices on its ingredients apart from its nutritious value, fat and protein. Despite takes long hour to cook, this soup offers you option to enjoy the beef.
Washed oxtails. Boil oxtails and water in a pot. Reduce the heat and bring to simmer for 2-3 hours or until it cooked and tender.
Remove oxtails from the stock and set aside. Strain the stock to get clear broth. Return oxtails and the clear broth back to the pot.
Heat the oil in a frying pan and stir fry spice paste, cinnamon stick, cloves and nutmeg until really fragrant.
Add this to the pot with broth and oxtails and bring back to boil.
Put in the carrot, potato and season with salt, sugar, and ground white pepper.
Lower the heat and cook until carrot and potato are cooked and soft, but not mushy.
Have a taste and season with more salt or sugar to your liking.
Turn off heat, skim off some fat before serving if desired. Serve with celery and fried shallot crisps as a garnish and lime for a bit of twist and bring out the aroma, and chili sauce.
Recipe Reviews
Ingredients
1 kilogram Oxtail | |
250 grams Potato | |
250 grams Carrot | |
2 stalks Celery | |
2 1/2 liter Water | |
2 tablespoons Oil | |
1 Cinnamon sticks | |
5 Cloves | |
1 teaspoon Nutmeg | |
1 tablespoon Salt | |
1/2 tablespoon Sugar | |
1 teaspoon Ground white pepper | |
Grind into spice paste |
|
10 Shallots | |
5 cloves Garlic | |
1 inch Ginger | |
1/2 Onion |