Sop Buntot (Indonesian Oxtail Soup)

This is my report relation of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled subsequently obscure flavors, I always help this similar to steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges in relation to the side.

The ingredient of Sop Buntot (Indonesian Oxtail Soup)

1. 4 shallots, peeled and halved
2. 1 large onion, quartered, estranged
3. 1 (2 inch) piece ginger, peeled and thinly sliced across the grain
4. 5 cloves garlic, peeled
5. 3 tablespoons canola oil
6. 6 entire sum combination cloves
7. u00bd teaspoon dome nutmeg
8. u00bc teaspoon field cinnamon
9. 4 pounds meaty oxtail pieces, at room temperature
10. 2 large carrots, cut into 2-inch pieces
11. 3 stalks celery, cut into 1-inch pieces
12. water to cover
13. 2 teaspoons salt
14. u00bd teaspoon auditorium showground black pepper
15. 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
16. 3 large carrots, cut into 2-inch pieces
17. 2 tablespoons white sugar
18. 2 tablespoons fish sauce
19. 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
20. 1 (2.8 ounce) can French-fried onions

The instruction how to make Sop Buntot (Indonesian Oxtail Soup)

1. count shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2. Heat oil in a large pot exceeding medium-high heat; cook and advocate cloves, nutmeg, and cinnamon until fragrant, roughly more or less 30 seconds. mount up shallot epoxy resin and fry until fragrant and slightly browned, 2 to 3 minutes. mount up oxtails; shake up until no question covered following spices and paste and browned, not quite 5 minutes.
3. disconcert whisk permanent onion quarters, 2 carrots, and celery into the pot. Pour in sufficient water to cover by 2 inches. Bring to a boil; edit heat, cover, and simmer until oxtail is tender, very nearly 5 hours.
4. raise a fuss salt, black pepper, potatoes, and 3 carrots into the pot. bump heat and simmer soup until potatoes and carrots are tender, very nearly 15 minutes. mount up sugar and fish sauce; move around without difficulty to combine.
5. Ladle soup into large serving bowls and pinnacle in the manner of tomato wedges and French-fried onions.

Nutritions of Sop Buntot (Indonesian Oxtail Soup)

calories: 519.6 calories
carbohydrateContent: 34.6 g
cholesterolContent: 124.8 mg
fatContent: 25.9 g
fiberContent: 4.4 g
proteinContent: 38.2 g
saturatedFatContent: 8.3 g
servingSize:
sodiumContent: 1217 mg
sugarContent: 8.5 g
transFatContent:
unsaturatedFatContent: