FLASHBACK - Sop Buntut was a recipe created in 2012 by Chef Toto Sunarto, Executive Chef, Rancamaya Golf and Country Club, Bogor, Indonesia for Diana DeLucia's first book, Golf Club World, Behind the Gates.
Serves 5
Ingredients
Oxtail Soup
Garni Vegetables
Preparation
Oxtails
Rinse the oxtail in cold water.
Combine the oxtail, the water and the garni vegetables in a heavy pot.
Bring liquid to a boil as slowly as possible over low heat.
Remove the scum that floats to the top with a spoon or skimmer.
Add the garlic, ginger, nutmeg, cardamon, cloves, peppercorns and salt.
Simmer for about 2 hours.
Garni Vegetables
Cut vegetables into 1-inch dice and boil in salted water until potato is tender and carrots and celery
are crisp-tender.
Sambal
Combine chilies, garlic, salt, vinegar and water in a saucepan and bring to boil.
Simmer, uncovered,for 25 minutes.
Remove from heat, blend and cool.
Assembly
Serve the oxtail with steamed rice, Sambal and the Garni vegetables.
Wine Match
2008 Rossignol Trapet
Ingredients
Oxtail Soup
- 2-1/4 pounds oxtail, cut into 1-inch pieces
- 12-1/2 cups water
- 2 Tablespoons minced garlic
- 1 ounce piece ginger root
- 2 teaspoons ground nutmeg
- 2 teaspoons cardamom pods
- 1/2 teaspoon whole cloves
- 2 teaspoons black peppercorns
- Sea salt to taste
Garni Vegetables
- 1 potato
- 1 carrot
- 1 stalk celery
- Fried shallot
- Lemon wedges
- 5 ounces green chilies
- 2 Tablespoons minced garlic
- 1 Tablespoon coarse salt
- 1 teaspoon vinegar
- 2 cups water
Preparation
Oxtails
Rinse the oxtail in cold water.
Combine the oxtail, the water and the garni vegetables in a heavy pot.
Bring liquid to a boil as slowly as possible over low heat.
Remove the scum that floats to the top with a spoon or skimmer.
Add the garlic, ginger, nutmeg, cardamon, cloves, peppercorns and salt.
Simmer for about 2 hours.
Garni Vegetables
Cut vegetables into 1-inch dice and boil in salted water until potato is tender and carrots and celery
are crisp-tender.
Sambal
Combine chilies, garlic, salt, vinegar and water in a saucepan and bring to boil.
Simmer, uncovered,for 25 minutes.
Remove from heat, blend and cool.
Assembly
Serve the oxtail with steamed rice, Sambal and the Garni vegetables.
Wine Match
2008 Rossignol Trapet