Sop Buntut (Indonesian Oxtails Soup)

Directions

1. 1

   Blanch the oxtails for 5 minutes in boiling water to remove impurities, then rinse them with cold water. Add the oxtails back to the emptied pot or pressure cooker.

2. 2

   Blend the garlic and shallots until smooth, then cook the mixture in oil over low to medium heat until the water evaporates and it turns into a thick paste.

3. 3

   Add the paste to the pot along with the parsley, spring onion, spices, water (enough to cover), 2 tsp salt, and pepper (you can adjust the salt later).

4. 4

   Cooking methods: Pressure cooker: Set to high pressure for 45-50 minutes. After releasing the pressure, add the carrot and potato, then boil for a further 5 minutes. Pot: Simmer for an hour or more until the meat is fall-off-the-bone tender. Add the carrot and potato 5 minutes before serving.

5. 5

   Adjust the taste with salt and pepper, then add the tomato and serve!

6. 6

   To serve: Scoop the soup into a bowl and pair it with emping (bitternut crackers), lime, fried shallots, and more fresh parsley and spring onion on top. Serve with rice.

7. 7

   For the sambal dipping: mix sweet soy sauce with fresh-cut chili or your garlic sambal (though sambal terasi might not go well with this).