Sop buntut

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Mensagem de erro

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

Informações Adicionais

Avaliar:
5.00
Nível de dificuldade:
fácil
Porção:
4 - 6
Tempo de preparação:
10 minutes
Tempo de cozimento:
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.

 
 

Publicidade

Kotányi patrocina COOKLE.AT este ano com muitas especiarias diferentes e ervas.

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