Monday, May 31, 2010
Oxtail Soup (Sop Buntut)
Ingredients & spices:
1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste
3 cloves Garlic
1 teaspoon Peppercorns
Chopped Chinese parsley
How to prepare:
Put oxtail in a pan with 2 liters water and bring to the boil.
Carefully scoop off and discard the scum floating on the surface.
Discard the stock and replace with 2 liters clean water.
Add chopped ginger, nutmeg and spring onion.
Cover the pan and simmer over low heat until tender.
Remove the tail, reserving 1 1/2 liters stock.
Bring the stock to the boil, then add oxtail.
Heat margarine and fry ground spices until fragrant.
Add to the boiling stock, then add carrots and potatoes.
Bring to the boil until the ingredients are thoroughly cooked.
Garnish with fried shallots, spring onions, and Chinese parsley.