Sop Buntut (indonesian oxtail soup)

Recipe by Toto Sunarto, Executive Chef, Rancamaya Golf and Country Club, Bogor, Indonesia.
Image by Diana DeLucia.

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Serves 5

Ingredients
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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 Domaine Rossignol-Trapet Chambertin Grand Cru

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