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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A typical Indonesian Oxtail Clear Soup. If you prefer, you can use beef ribs instead of oxtail. Ingredients:
1 kg pre-cut oxtail |
10 shallots, skinned |
7 carrots, skinned, tips removed (keep skin and tips) |
1 stalk celery, cut into 5cm-pieces |
4 tomatoes, diced |
1 tablespoon salt (or to taste) |
2 teaspoons pepper (or to taste) |
1 teaspoon sugar (or to taste) |
1/4 butter |
4 tablespoons olive oil |
1 teaspoon nutmeg (or to taste) |
Directions:
1. Fill pan with cold water.
2. Put oxtail inside the pan over medium heat stove.
3. Put the carrot skins and the tips in to the pan.
4. Put celery-cuts in to the pan.
5. Quarter 4 shallots and put it in to the pan.
6. Cover pan.
7. When the water come to boil, turn down the heat.
8. When the oxtails are tender, strain the soup using a sieve, removing all the carrot skins and tips, onions, and celeries.
9. Put stocks and oxtail back into the pan and bring to boil.
10. Put the diced tomatoes into the pan.
11. Finely chop the remaining shallots.
12. Heat a frying pan over medium heat.
13. Put olive oil and butter into the frying pan.
14. Put chopped shallots, until golden brown.
15. Put shallots including all the oil into the oxtail pan, wash the remaining oil with the oxtail stocks.
16. Add salt, pepper, and sugar to taste.
17. Dice or julienne the carrots, and put into the pan.
18. Add nutmeg and adjust the taste, by balancing salt, pepper, and sugar.
19. Serve with steamed rice.
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