Buntut Soup
6 servings
270 minutes
Buntut soup is a fragrant and rich dish of Indonesian cuisine that embodies the rich traditions of this country. Its main ingredient is oxtail, which gives the broth exceptional depth of flavor and richness. Historically, this soup was popular among rural populations who valued every part of the animal, turning it into exquisite and nutritious dishes. Slow simmering of the tail with aromatic spices – bay leaves, cloves, allspice – provides the broth with an amazing combination of spices and umami. Vegetables and fried onions with ginger add freshness and warmth, while lime adds a slight tang that complements the flavor. Buntut soup is usually served with rice or greens, creating a perfectly harmonious dish that not only warms but also delights with its rich flavor nuances.
1
Cut the beef tail into pieces, wash it and place it in a deep pot. Fill with cold water and put on the fire. Remove the foam when it boils. Add an onion (whole), bay leaves, roughly chopped carrot, celery stalk, 2-3 leek tops, 3 cloves of garlic, and allspice berries to the tail. Simmer on low heat for 4 hours. Remember to add water as it evaporates.
- Oxtail: 1 piece
- Onion: 2 pieces
- Bay leaf: 4 pieces
- Carrot: 2 pieces
- Celery: 2 stems
- Leek: 1 piece
- Cloves: 6 pieces
- Allspice berries (whole): 1 teaspoon
2
Remove the meat and vegetables, we won't need the latter. Strain the broth, cool it down, and put it in the fridge overnight. Separate the meat from the bones.
- Oxtail: 1 piece
3
After the fridge, remove fat from the broth. Put on fire to boil, add meat.
- Oxtail: 1 piece
4
Prepare the sauté. Finely chop the remaining onion, thinly slice 1/3 of the white part of the leek and chili pepper, chop garlic, and grate ginger root. Sauté everything in vegetable oil. Add soy sauce, remaining clove, and nutmeg. Simmer for 5 minutes.
- Onion: 2 pieces
- Leek: 1 piece
- Chili pepper: 1 piece
- Garlic: 6 cloves
- Ginger root: 20 g
- Soy sauce: 100 ml
- Cloves: 6 pieces
- Nutmeg: 1 teaspoon
5
Cut potatoes into large cubes and carrots into thin half-circles, add to the broth with meat. Pour boiling water over the tomatoes, peel them and cut into thin slices, also add to the broth. Add the sautéed mixture. Salt to taste. Cook until the potatoes and carrots are ready, about 20 minutes.
- Potato: 5 piece
- Carrot: 2 pieces
- Tomatoes: 3 pieces
- Salt: to taste
6
Garnish with thinly sliced leek, celery, herbs, and a wedge of lime when serving.
- Leek: 1 piece
- Celery: 2 stems
- Fresh herbs: to taste
- Lime: 1 piece
7
