Spicy, Exotic Oxtail Soup with Meaty Bones

The oxtail pieces:

1. Wash the oxtail pieces, dry them well, fry them brown on both sides with 4 tablespoons of sunflower oil and set the pieces aside.

The brown onion:

1. Cut the brown onion at the top by 1 cm, peel it completely, leave the root part in place. Cut the upper part into approx. 8 mm thick slices and cut them into large pieces. Place in a pan with 2 tablespoons of palm oil and roast until light brown.

Onions & Garlic:

1. Peel the small, red onions and the cloves of garlic, cut into small pieces and toast with 2 tablespoons of palm oil until translucent.

The pear:

1. Wash the pear, peel it, cut it in half lengthways, remove the core, the stem, the remains of the flowers and cut the halves of the pear into small pieces. Put 200 g water (for the brew) and 1 tablespoon lime juice in the blender and puree finely.

Vegetables:

1. Weigh the shredded carrots (picture, top left). Wash the tomatoes, quarter lengthways and halve crossways (picture above, right). Wash the peppers and cut across into 1cm long pieces. Leave the grains and discard the stems (picture, bottom left). Wash the small, green chillies and use them whole (picture below, right).

Spices:

1. Wash the lemongrass, remove the hard stalk, remove the brown leaves and only use the white parts. Cut this into thin slices (picture, top left). Remove the outer, green leaves if necessary. Wash, peel and thinly slice the galangal (picture, top right. Wash the kaffir lime leaves (picture, bottom left) and salam leaves (picture, bottom right) and use them whole.

Off to the saucepan:

1. Bring the remaining water together with the pear juice to a boil in a sufficiently large saucepan and dissolve the instant beef stock in it. Put all ingredients from onions to soy sauce together with the oxtail pieces in the saucepan and stir everything well.

Simmer-simmer

1. Simmer with the lid on for 3-4 hours, stirring occasionally. Strain and let cool. Remove the chillies and leaves. There should be about 500 ml of liquid left. Fill up smaller amounts with water, evaporate larger amounts.

The meat falls off the bone:

1. Remove the meat from the larger bones. Discard the meatless bones.

Happen:

1. Strain the cooked vegetables through a sieve, return the sieved portion to the stock and discard the rest. Put the meat, boneless and boneless, back into the strained broth and reheat.

Final sprint:

1. Dissolve the tapioca flour in the arak and add the mixture to the gulai while stirring. Season to taste with the appropriate ingredients. Spread on the serving bowls, garnish and serve hot. A mild and a spicy sambal, as well as sweet and salty soy sauce, are usually served for personal taste.

Note:

1. Together with rice, it is a main course in Indonesia. To eat, you fish the solid ingredients out of the soup and add them to the rice (see picture). If necessary, the broth is added to the rice in a spoonful. The garnish (see picture) with flowers and leaves is typical of Bali.

Annotation:

1. Gulai is often translated as curry, which doesn’t really hit the point, as it is often more of a soup with a meaty insert. A characteristic of the gulai is that – in the meaty cases with bones – it is always served with plenty of sauce. The list of ingredients for the broth is at least extensive. Even if there is a spice pack for the novice chef that promises him all the pleasures of a gulai. In upscale restaurants, the cook removes the meat from the bone so that the guest no longer has to gnaw it off the bone. Relatively long cooking times are another attribute.