Sop Buntut

FLASHBACK - Sop Buntut was a recipe created in 2012 by Chef Toto Sunarto, Executive Chef, Rancamaya Golf and Country Club, Bogor, Indonesia for Diana DeLucia's first book, Golf Club World, Behind the Gates. 

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Serves 5


Ingredients
​

Oxtail Soup

• 2-1/4 pounds oxtail, cut into 1-inch pieces
• 12-1/2 cups water
• 2 Tablespoons minced garlic
• 1 ounce piece ginger root
• 2 teaspoons ground nutmeg
• 2 teaspoons cardamom pods
• 1/2 teaspoon whole cloves
• 2 teaspoons black peppercorns
• Sea salt to taste

Garni Vegetables

• 1 potato
• 1 carrot
• 1 stalk celery
• Fried shallot
• Lemon wedges

Sambal

• 5 ounces green chilies
• 2 Tablespoons minced garlic
• 1 Tablespoon coarse salt
• 1 teaspoon vinegar
• 2 cups water

Preparation


Oxtails

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.


Garni Vegetables

Cut vegetables into 1-inch dice and boil in salted water until potato is tender and carrots and celery
are crisp-tender.


Sambal

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.


Assembly

Serve the oxtail with steamed rice,  Sambal and the Garni vegetables.


Wine Match

​2008 Rossignol Trapet

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Rancamaya Golf and Country Club, Bogor, Indonesia with Mount Salak in the distance. Image courtesy Rancamaya.