Oxtail Soup ala Mom
My mom makes a ‘mean’ oxtail soup. The oxtail is so tender and the soup is very tasty and rich, unlike the normal oxtail soup which is normally very clear and thin. Once, my hubby and I went to my parents and we were served with the oxtail soup. My hubby was so impressed with it that I just had to learn how to make it on my own. So I asked my mom for the recipe and one day I decided to try it myself.
The key to tender oxtail is the length of cooking time. If you have a pressure cooker then it’s even better because the length of cooking time would be reduced considerably.
Ingredients:
- 1 kg oxtail
- 200 gr canned kidney/red beans
- 3-4 small carrots
- 1 small tomato, cut in quarters
- 1 tsp pepper
- 5-6 garlic
- 15 shallots
- 1 nutmeg
- 1 cup of chopped spring onions and celery
Before you do anything, boil a big pot of water, enough to soak the oxtails. Add the oxtail to the boiling water. Boil until the oxtail changes colour and water becomes blackish (that’s the ‘dead’ blood). Remove the oxtail and discard the water.
Normal preparation:
Blend shallots and garlic until smooth, add pepper. Cook these ingredients with the whole nutmeg in fresh water, add salt as needed. Once the water has boiled, add the oxtail and bring to boil. Once it has boiled, reduce the heat and cook for about an hour or so until the oxtail is tender. Add the beans, carrots and tomato and bring to boil. Lastly, add the chopped spring onions and celery, bring to boil, and the soup is ready to serve.
Preparation with pressure cooker:
Cook the spices in water using the pressure cooker until it boils, then add the oxtail. Close the pressure cooker and bring to boil. When the cooker indicates that it has boiled (it will make a hissing sound), reduce the heat and cook for 30 minutes, then turn off the heat and leave to allow the pressure to subside before you open the lid. To make sure the pressure has completely subsided, press on the nozzle. If it doesn’t make a hissing sound anymore when pressed, then it is safe to open. IMPORTANT: follow the instructions of your pressure cooker on how to open the lid so that the high pressure water does not ‘blow up’ in your face. These may vary in different pressure cookers.
When it’s done, cook normally (open lid) and add the beans, carrots and tomato, bring to boil. Add the spring onions and celery and bring to boil.
We Indonesians usually eat it with rice, but I served it with toasted bread. 
Happy cooking!
Sop buntut adalah makanan favorit gw dan Lars juga bu
. Waktu masih tinggal di Jakarta, kami sering ampir tiap minggu makan sop buntut Suryo yang di dekat Ranch Market (dulunya). Buntutnya dibakar dan ada tambahan empingnya plus sambel cave rawit hijau dan jeruk peresnya 
Btw nyokap punya resep ga gimana caranya kalau sup buntutnya dibakar, apa perlu direbus dulu ya sebelum dibakar? Dan ada bumbu2 tambahannya ga sebelum buntut itu dibakar? Tengkyu
Wah, nyokap belum pernah coba masak yang dibakar tuh. Tapi kalo menurut gue baiknya sih direbus seperti biasa dulu supaya rasanya nyerep dan buntutnya empuk, baru dibakar deh. Pasti mantap! Sebelum dibakar coba dicelup kecap manis atau BBQ sauce. Ini sih insting gue aja yah… huehehe…
It’s that simple? Thanks! I have not found a good oxtail soup recipe and might try yours.
Yep, it’s that simple
I was surprised too. What takes most of the time is the preparation (peeling and slicing the shallots). That’s why I cheat and use the blender 
Happy cooking! And let me know how it turned out.