Sop Buntut dengan sayuran Kuta Sunset

Ingredients for 2 servings:

• 1 kg oxtail, in pieces, fresh or frozen
• 2 tbsp wheat flour type 405
• 4 tbsp lard
• 300 g water
• 4 g beef broth, instant
• 4 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 4 stalk(s) lemongrass, fresh
• 15 g ginger, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 1 leek(s)
• 1 tomato(s), fully ripe
• e.g. beef broth, instant
• 1 tbsp soy sauce, sweet
• 2 tbsp soy sauce, light
• 1 tbsp, levelled sugar, white
• n. B. Pepper, black
• n. B. Mace powder
• e.g. cardamom powder
• 1 pinch(s) cinnamon powder
• 4 small potatoes, waxy
• 60 g carrot(s)
• 60 g zucchini
• ¼ bell pepper(s), red
• ¼ spring onion(s), only the green part
• 1 tbsp peanut oil, refined
• 6 slices of warm baguette
• 50 g garlic butter or herb butter
• 2 tbsp celery leaves, fresh or frozen
• n. B. flowers and leaves
• Soy sauce, light, in a bottle
• Soy sauce, dark, in a bottle
• 1 small red chili pepper(s), chopped, in a bowl

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

A very delicate Balinese oxtail soup with vegetables. Recipe from Bali, Indonesia.

Wash the fresh oxtail pieces thoroughly. Defrost frozen oxtail. Dry the pieces thoroughly and dust both sides with wheat flour. Fry them in the lard until light brown on both sides. Prepare the ingredients for the stock: Trim both ends of the garlic cloves, peel the cloves, and cut into large cubes. Wash and peel the carrot, trim both ends, and coarsely grate them. Wash the lemongrass, remove the tough stalk, discard the brown leaves, and use only the white parts. Cut these into approximately 5 cm long pieces. Remove the outer, green leaves. Wash, peel, and thinly slice the ginger. Wash the kaffir lime leaves and use them whole. Remove any wilted leaves and roots from the leek. Cut the leek crosswise into approximately 5 cm long pieces. Wash the tomato, halve it lengthwise, and remove the white-green stem. Halve the halves lengthwise and cut them into thirds crosswise. Pour the water and instant beef broth into a pressure cooker with a capacity of at least 5 liters. Add all ingredients for the broth to the casserole dish. Insert the steaming tripod and sieve and fill with the browned oxtail pieces. Close the pressure cooker and steam at full pressure for 1 hour. Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit) top/bottom heat. In the meantime, prepare the ingredients for the filling: Wash and peel the potatoes and carrot. Cut both into approximately 2 cm cubes. Wash the zucchini and bell pepper and chop them to the same size. Cut the green leaves of the spring onion into rings. Cut the baguette open, brush the pieces with the garlic butter, place them on a baking sheet in the preheated oven, and turn it off after 3 minutes. Remove the pressure cooker from the heat and let the soup cool. Remove the oxtail pieces and pour the cooking water into a sieve, reserving the liquid. Discard the contents of the sieve. Pour the reserved broth into a saucepan, season with the ingredients listed under “Seasoning,” bring to a simmer, and add the oxtail pieces. Roast the garnish ingredients in the peanut oil until al dente. Divide the oxtail pieces among serving bowls, add the garnish and broth, and garnish with the celery leaves and blossoms. Serve the soup with the baguette and the seasoning ingredients.