Sop buntut

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Mensaje de error

  • Notice: Undefined index: beef_oxtain en get_ingredient_translation() (línea 612 de /var/www/clients/client157/web453/web/sites/all/modules/custom/recipe/recipe.module).
  • Notice: Undefined index: beef_oxtain en get_ingredient_translation() (línea 613 de /var/www/clients/client157/web453/web/sites/all/modules/custom/recipe/recipe.module).
  • Notice: Undefined index: beef_oxtain en get_ingredient_translation() (línea 614 de /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.

Información adicional

Evaluar:
5.00
Nivel de dificultad:
fácil
Porción:
4 - 6
Tiempo de preparación:
10 minutes
Tiempo de cocción:
80 minutes

Ingrediente

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

Prepare the ingredients.

 
 

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