Sup Buntut à la 'Taman Grija'

Ingredients for 2 servings:

• 600 g oxtail, in pieces
• 800 g water
• 6 g beef broth, instant
• 2 tbsp soy sauce, light
• 2 m.-large tomato(s), fully ripe
• 30 g celery, fresh or frozen
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 m.-sized carrot(s)
• 1 small chili pepper(s), green
• 25 g lemongrass, fresh or frozen
• 30 g ginger, fresh or frozen
• 20 g galangal, fresh or frozen
• 1 spring onion(s), the green part
• 4 kaffir lime leaves, fresh or frozen
• 1 tbsp coriander seeds
• 1 m.-large lemon(s), juice
• 4 tbsp peanut oil, refined
• n. B. Salt and pepper, black from the mill
• n. B. Mace powder
• 1 small carrot(s)
• 2 small potatoes, waxy
• 2 tbsp peanut oil, refined
• 2 tbsp celery leaves, fresh or frozen
• 1 tbsp celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

A classic, spicy Indonesian oxtail soup. Recipe from Lombok, Indonesia.

Wash and dry the oxtail pieces thoroughly. Heat the water and dissolve the beef broth in it. Wash the tomatoes, halve them lengthwise, and remove the stems. Halve the halves lengthwise and cut them into thirds crosswise. Wash the celery stalks and cut them into approximately 2 cm long pieces. Trim both ends of the small red onions and the garlic cloves, peel them, and roughly dice them. Wash and peel the carrot, trim both ends, and coarsely grate them. Wash the chili pepper and use it whole. Wash the lemongrass, removing the tough stem, discarding the brown leaves, and using only the white parts. Cut these into thin slices. Remove the outer green leaves if desired. Wash, peel, and thinly slice the ginger and galangal. Wash and squeeze the lemon. Use only the juice; discard the empty rinds. Remove the wilted leaves from the spring onions, wash them, separate the green part, and cut them crosswise into approximately 3 cm long pieces. Wash the kaffir lime leaves and use them whole. Heat a pan without oil, toast the coriander seeds until they begin to smell. Transfer to a small bowl and set aside. Add 2 tablespoons of peanut oil to the pan and heat. Add the onions and garlic and sauté until translucent. Add the ginger, galangal, and lemongrass slices and roast. Add the tomatoes and stir-fry for about 2 minutes. Deglaze with about 200 g of the beef stock. Simmer with the lid on for 5 minutes. Transfer the mixture and the remaining stock to a large casserole dish. Clean the pan, heat it up, and heat the remaining peanut oil in it. Add the oxtail pieces and fry until browned all over. Deglaze with some of the stock and add to the casserole dish. Add all the remaining ingredients for the stock and the toasted coriander seeds, and simmer with the lid on for 3 hours. Stir occasionally. In the meantime, prepare the garnish. Wash and peel the carrot, trim both ends, and cut crosswise into approximately 3 mm thin slices. Wash and peel the potato, and cut into 2 cm cubes. Wash and roughly chop the fresh celery leaves. Strain the contents of the casserole dish through a fine sieve, reserving the liquid. Remove the oxtail pieces, bone them, and return the meat to the casserole dish. Discard the bones without the meat. Squeeze out any excess liquid from the sieve with a tablespoon. Add the liquid to the oxtail pieces. Bring to a simmer. If you have significantly more than 500 g of soup left, reduce it to approximately 500 g. Season the soup with salt, black pepper, and mace powder. Heat a medium-sized pan, add the peanut oil, and let it heat through. Add the carrot and potato pieces and stir-fry for 5 minutes. Add to the hot broth. Add the celery leaves. Divide among serving plates, garnish, and serve immediately. Note: Served with white rice, this is a staple meal in Indonesia. Sambal bajak, sweet and salty soy sauce, is available upon request.