Exotic oxtail soup – Sop Buntut dengan Santen ala Makassar

Ingredients for 4 servings:

• 800 g oxtail, in pieces, fresh or frozen
• 3 tbsp wheat flour type 405
• 4 tbsp lard
• 800 g water
• 8 g beef broth, instant
• 8 small onions, red (shallots)
• 6 m.-sized garlic cloves, fresh
• 80 g carrot(s), fresh
• 2 chili peppers, thin, long, curly, red, (cabe keriting merah)
• 30 g lemongrass, fresh or frozen
• 15 g ginger, fresh or frozen
• 10 g turmeric, fresh or frozen, alternatively 2 tbsp turmeric powder
• 2 kaffir lime leaves, fresh or frozen
• 2 spring onions, green parts only
• 2 tbsp lemon juice
• 2 tomatoes, fully ripe
• 6 small potatoes, waxy
• 80 g carrot(s)
• 80 g zucchini
• 10 g spring onion(s), green parts only
• 3 tbsp peanut oil
• 200 g coconut milk, creamy
• 20 g celery leaves, fresh or frozen
• n. B. Soy sauce, salty, to taste
• n. B. Beef broth, instant, to taste
• 6 slice(s) baguette(s), fresh
• 80 g garlic butter or herb butter
• 2 tbsp celery leaves, fresh or frozen
• 8 chili peppers, yellow or red
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

A very delicate Far Eastern oxtail soup with vegetables. Recipe from Sulawesi, Indonesia.

Wash the fresh oxtail pieces thoroughly. Thaw the frozen goods. Dry the pieces thoroughly and dust with wheat flour on both sides. Fry them in lard until light brown on both sides. Pour the water and instant beef broth into a covered casserole dish and heat. Prepare the ingredients for the broth: Trim both ends of the onions and garlic cloves, peel them, and roughly dice them. Wash and peel the carrot, trim both ends, and coarsely grate them. Wash the chilies and use them whole. Wash the fresh lemongrass, removing the tough stalk, discarding the brown leaves, and using only the white parts. Thinly slice these. Remove the outer, green leaves if necessary. Weigh the frozen goods and thaw them. Wash the ginger and turmeric, peel them, and thinly slice them. Weigh the frozen goods and thaw them. Wash the kaffir lime leaves and use them whole. Remove the wilted leaves from the spring onions, along with any roots, and cut the green parts crosswise into approximately 2 cm long pieces. Reserve 10 g of this for the garnish. Wash the tomatoes, halve them lengthwise, and remove the white-green stems. Halve the halves lengthwise and then cut them into thirds crosswise. Add all the ingredients prepared for the broth and the browned oxtail pieces to the casserole dish. Cover and simmer for 1.5 minutes, stirring occasionally. In the meantime, prepare the ingredients for the garnish: Wash and peel the potatoes and carrot. Cut them into approximately 2 cm cubes. Wash the zucchini and chop them to the same size. Pluck the fresh celery leaves from the stalks and use them whole. Cut a baguette open, brush the pieces with the garlic butter, and place them on a baking sheet. Preheat the oven to 120 degrees Celsius. Remove the broth from the heat and let it cool slightly. Remove the oxtail pieces and use with or without the bones. Pour the broth into a sieve, discard the contents, season the broth to taste, and add the coconut milk, celery leaves, and oxtail pieces. Heat gently but do not bring to a boil. Place the baking sheet in the oven. Roast the garnish ingredients in the peanut oil until al dente. Divide the oxtail soup among the serving bowls, add the garnishes, and garnish. Serve hot with the baguette bread and enjoy.