John Myers
Contents
show
Balinese Oxtail Soup – Sop Buntut Sapi Ala Bali
The perfect balinese oxtail soup – sop buntut sapi ala bali recipe with a picture and simple step-by-step instructions.
The spices:
- 5 small Onions, red
- 5 medium-sized Cloves of garlic, fresh
- 3 small Chillies, green
- 1 medium-sized Carrot
- 1 liter Water
- 2 medium-sized Tomatoes, red, fully ripe
- 2 Stalk Lemongrass, fresh
- 4 tbsp Celery stalks, fresh or frozen
- 20 g Ginger slices, fresh or frozen
- 20 g Galangal slices, fresh or frozen
- 4 Kaffir lime leaves, fresh or frozen
- 2 Salam leaves, fresh or frozen
- 2 medium-sized Limes, just the juice
- 2 tbsp Coriander seeds
- 1 tsp Black pepper from the mill
- 1 tsp Nutmeg, freshly grated
- 4 cm Cinnamon stick
- 4 Cloves
- 1 tsp, heaped Sugar, white
- 20 g Beef bouillon, grained
Also:
- 2 tbsp Sunflower oil
To garnish:
- 2 tbsp Celery leaves, fresh or frozen
- Wash the oxtail pieces well and boil with plenty of water for 5 minutes. Drain the water and rinse and drain the oxtail pieces.
- Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the small, green chillies, cut them crosswise into thin slices, leave the grains in place, discard the stem. Cap the carrot at both ends, peel, halve lengthways and cut into approx. 5 mm thick slices. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways and remove the grains.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
- Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw.
- Wash, peel and thinly slice the roots (ginger and galangal). Measure out the appropriate amount and freeze the rest. Weigh and thaw frozen goods. Wash the kaffir and salam leaves and use them whole.
- For the fresh lime juice, wash the limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.
- Heat a small pan without oil, toast the coriander seeds until the coriander begins to smell. Pour into a bowl and set aside.
- Put the sunflower oil in a medium-sized pan and let it get hot. Add the onion and garlic and roast until the onions are translucent. Add the carrot and chilli pieces and the root slices and stir-fry for 2 minutes. Deglaze with a little water and transfer to a 3 liter casserole. Add all remaining ingredients from oxtail to beef stock. If necessary, add enough water to cover everything. Simmer for 4 hours with the lid on. Stir every now and then. After 20 minutes, fish out half of the carrot slices and have them ready.
- Strain the contents of the casserole in a fine sieve, collect the liquid and pour it back into the pot. Remove the oxtail and lemongrass pieces, as well as the leaves and put them back in the casserole. Discard meatless bones. Gently squeeze out the ingredients remaining in the sieve with a tablespoon. Add the liquid to the oxtail pieces.
- Season the soup with salt, black pepper and nutmeg and add the carrot pieces. Briefly heat the soup, distribute on the serving plates, garnish and serve hot.
Facebook Comments