Gulai Buntut Sapi berbalung pedas

Ingredients for 2 servings:

• 500 g oxtail, in pieces
• 8 tbsp palm oil
• 1 liter of water
• ½ large onion(s)
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 large pear(s), firm and juicy
• 100 g carrot(s), grated
• 150 g tomatoes, fully ripe, in pieces
• 2 Pepper, red, long
• 2 small chili peppers, green
• 2 stalks of lemongrass, fresh or frozen
• 15 g galangal, fresh or frozen
• 2 kaffir lime leaves, frozen (Asian store)
• 2 salam leaves, frozen (Asian store)
• 2 tbsp tomato paste
• 8 g beef broth, instant
• 1 tsp five-spice powder (Asian store)
• 1 tbsp coconut palm sugar
• 2 tbsp lemon juice
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce, sweet
• 2 tbsp tamarind syrup
• 1 tbsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 2 pinches of mace powder
• n. B. salt and pepper, black
• n. B. Sauce (Sweet and Sour Hot Sauce, Thai Style No. 4, see my recipes)
• e.g. tomato(s), in pieces
• e.g. celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Spicy and exotic oxtail curry with meaty bones. Recipe from Java, Indonesia.

Wash the oxtail pieces, dry thoroughly, fry in batches on both sides with 4 tablespoons of palm oil until brown, and set the pieces aside. Cut 1 cm off the top end of the brown onion, peel it completely, leaving the root part. Cut the top part into approximately 8 mm thick slices and cut these into large pieces. Place in a pan with 2 tablespoons of palm oil and roast until light brown. Peel and finely chop the small red onions and garlic cloves, and roast with 2 tablespoons of palm oil until translucent. Wash and peel the pear, halve it lengthwise, remove the core, stem, and blossom ends, and cut the pear halves into small pieces. Place in a blender with 200 g water (for the stock) and 1 tablespoon of lemon juice and puree finely. Weigh the grated carrots. Wash the tomatoes, quarter them lengthwise, and halve them crosswise. Wash the peppers and cut them crosswise into 1 cm pieces. Use the seeds and discard the stems. Wash the chilies and use them whole. Wash the lemongrass, remove the tough stalk, discard the brown leaves, and use only the white parts. Cut these into thin slices. Remove the outer, green leaves if desired. Wash, peel, and thinly slice the galangal. Wash the leaves and use them whole. Bring the remaining water and pear juice to a boil in a sufficiently large saucepan and dissolve the instant beef broth in it. Add all ingredients, from the chopped onions to the soy sauce, along with the oxtail pieces, to the saucepan and mix well. Cover and simmer for about 3-4 hours, stirring occasionally. Strain and let cool. Remove the chilies and leaves. You should have about 500 ml of liquid left. Add a small amount of water to a smaller amount and evaporate the larger amount. Remove the meat from the larger bones. Discard the meatless bones. Strain the cooked vegetables through a sieve, return the strained portion to the broth, and discard the rest. Return the meat, with or without bones, to the strained broth and return to the heat. Dissolve the tapioca flour in the arak and stir the mixture into the oxtail soup. Season to taste with the appropriate ingredients. Divide between serving bowls, garnish, and serve hot. Depending on your personal taste, a mild and a spicy sambal, as well as sweet and salty soy sauce, are usually served. It is a main course in Indonesia with rice. To eat, the solids are fished out of the soup and added to the rice (see picture). The broth is added to the rice by the spoonful, as needed. Note: Gulai is often translated as curry, which isn’t really accurate, as it is often more of a soup with garnish. A characteristic of gulai is that it is always served with plenty of sauce—in the meaty versions with bones. In upscale restaurants, the chef removes the meat from the bone, eliminating the need for guests to gnaw it off the bone. Relatively long cooking times are another attribute.