Oxtail soup is one of the famous dishes in Indonesia. In addition, this dish is also famous in other countries such as China, Korea, and the United Kingdom. It's just that, the presentation is different from oxtail soup in Indonesia. How to process oxtail soup in Indonesia is almost the same as beef soup.
Spices used include nutmeg, cloves, cardamom, and cinnamon. Oxtail soup is also equipped with large pieces of potatoes, carrots, and tomatoes, as well as sprinkles of onions and celery. Oxtail needs to be boiled twice to make the texture soft. To save time, you can also use a presto pan. To add pleasure, serve oxtail soup along with chips, fried onions, and chili sauce.
Oxtail, cut into pieces - 1 kg Carrots, cut into pieces - 3 pieces Potatoes, cut into pieces - 2 pieces Leaf onions, cut into pieces - 2 sticks of Celery, conclude - 1 small bunch of tomatoes, cut into pieces - 1 piece of Nut, break and puree - 1 fruit Cloves - 4 grains Flower mace or shredded - 2 grainsSweets - 4 cmCapulace - 3 grainsSalt - 1.5 tbspSugar sugar - 2 tspOil - 2 tbspWater - 2 litersFine spices: Shallots - 7 clovesWine - 5 clovesMica - 1/2 tsp
heat lots of water, cook until boiling.
Add the oxtail pieces and then boil them until they are foamy.
Discard the water.
Recover the new water, add the tail and then boil it until soft.
Heat the oil, saute the spices until fragrant and cooked.
Enter the stir fry in a pan of oxtail stew.
Put carrots and potatoes.
Cook over low heat until boiling.
Add salt, sugar, cloves, mace, cinnamon, cardamom and nutmeg then adjust the taste.
Enter celery.
Cook until the tails are tender and the marinade seeps.
Last, put the leeks and tomato slices.
Lift.
Prepared to be served.
To save more time, use a presto pan to boil the tail with a 30-minute cooking time from a hissing sound.
