Sop buntut

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Error message

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  • Notice: Undefined index: beef_oxtain in get_ingredient_translation() (line 613 of /var/www/clients/client157/web453/web/sites/all/modules/custom/recipe/recipe.module).
  • Notice: Undefined index: beef_oxtain in get_ingredient_translation() (line 614 of /var/www/clients/client157/web453/web/sites/all/modules/custom/recipe/recipe.module).
Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut.

Additional info

Rate:
5.00
Difficulty level:
easy
Portion:
4 - 6
Preparation time:
10 minutes
Cooking time:
80 minutes

Ingredients

1 kilogram of
3-4 carrots
5-7 potatoes
3-5 tomatoes
1 onion or red onion (or purple onion)
4 garlic cloves
2 centimeters of ginger
3-5 candlenuts
1-2 star anise
3-5 cloves
1 tablespoon of mace (dried reddish covering of the nutmeg seed)
1 cinnamon stick
1 tablespoon of salt
1/2-1 tablespoon of peppercorn
1 bunch of parsley
1 tablespoon of cooking oil
 
 

Prepare the ingredients.

 
 

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