Recipe by Chef Toto Sunarto, Executive Chef, Rancamaya Golf and Country Club, Bogor, Indonesia.
Image by Diana DeLucia.
Rinse the oxtail in cold water.
Combine the oxtail, the water and the garni vegetables in a heavy pot.
Bring liquid to a boil as slowly as possible over low heat.
Remove the scum that floats to the top with a spoon or skimmer.
Add the garlic, ginger, nutmeg, cardamon, cloves, peppercorns and salt.
Simmer for about 2 hours.
Cut vegetables into 1-inch dice and boil in salted water until potato is tender and carrots and celery
Combine chilies, garlic, salt, vinegar and water in a saucepan and bring to boil.
Simmer, uncovered,for 25 minutes.
Remove from heat, blend and cool.
Serve the oxtail with steamed rice, Sambal and the Garni vegetables.
2008 Rossignol Trapet
Rancamaya Golf and Country Club, Bogor, Indonesia with Mount Salak in the distance
Image courtesy Rancamaya