This is a mouth-watering Indonesian style Oxtail soup with plenty of flavors. It is a fantastic meal by itself. If you are planning to cook this soup, make sure to allow the meat to simmer for at least four hours, or until it's very tender. If you have a pressure cooker, then you can reduce the cooking time significantly.
Note* Oxtail Soup aka Sop Buntut (Indonesian) & Sup Ekor Lembu (Malaysian)

Oxtail Soup

Ingredients

980 grams to 1 Kg Oxtail
2 Large Potatoes, peeled, chunks
2 Carrots, peeled, chunks
6 to 7 Cups Chicken Stock
2 (2 inches) Cinnamon Sticks
2 Star Anise
6 Cloves
2 Stalks Lemongrass, bruised5 to 6 Tbsp Peanut or Vegetable Oil
Sea Salt to taste

Spice Paste
2 Tbsp Whole White Peppercorn, pan toasted
6 Candlenuts
10 Shallots, peeled, coarsely chopped
6 to 8 Cloves Garlic, peeled
1 inch Fresh Turmeric, peeled and coarsely chopped1 1/2 inches Galangal, peeled and coarsely chopped
1 1/2 inches Ginger, peeled and coarsely chopped

Accompaniments
Fried Emping/Crackers
Spicy Sweet Soy Sauce [ Ссылка ]
Garnishing
1 Cup Chopped Celery leaves
2 Scallions, chopped
Crispy Fried Shallots [ Ссылка ]

Full Recipe: [ Ссылка ]

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