Sop Buntut Betawi
Ingredients
4-6 servings
1 - 1 1/2 kg oxtail (select a small one), wash and excess fat
1/2 grains of coconut, grated and squeezed with water to 1 liter
4 tablespoons milk powder / cream, melt with a little hot water
2-3 tablespoons of samin oil
4 grains of nutmeg, split into two
4 cloves
9 cinnamon sticks, each of which is approximately 5cm in size
Optional: 1 pack of beef bovine broth
to taste salt and pepper
1/2 teaspoon of sugar
Supplementary material :
1 spring onion, thinly sliced
1-2 tomatoes, discard the contents and cut the small box
4-6 citrus fruits, split into two
Soy sauce
Emping melinjo fried
Fried onions
Pickles:
1 cucumber, remove the contents and diced small size 1 × 1 cm
1 piece of carrot, diced small size 1 × 1 cm
8 grains of shallots, peeled and diced small size 1 × 1 cm
10 pieces of red chili pepper intact
3 tablespoons of sugar
1/2 tablespoon salt
2 teaspoons white vinegar
100 ml of water
Sambal Rebus Material:
10 pieces of red pepper
1 clove of garlic
1/2 teaspoon salt
(Can be multiplied two if less and like spicy)
Step:
For pickles: Make pickles by boiling sugar water and salt to boiling, input cucumber, carrots, red onion and red chili, cook briefly until the water will boil. Put vinegar, lift and chill. Store in refrigerator - For boiled sambal: Boil chilli and garlic until soft, then puree and with salt. - For the soup: Boil the oxtail along with about 1.5 liters of water or more. Make sure everything is under water.
Season with 1 teaspoon salt, nutmeg, cloves and cinnamon, cook over low heat until almost soft. - Remove the fat, boil back and pour the coconut milk with optional beef cow broth and milk powder, cook over low heat until the meat is really soft. - Add sugary oil, sugar, salt and pepper to taste. - For serving enter pickles, red tomatoes, spring onions, lime juice, with skin, and sweet soy sauce.
Pour the tail and gravy into a bowl and sprinkle with fried onions and emping melinjo. - Serve hot with white rice sprinkled with a little fried onion and boiled sambal.
Note: the spices added to the water stew aim to remove the smell of meat. Samin oil is an oil commonly used in Indian and Middle Eastern cuisine. Samin oil is sold in canned form and its texture is similar to butter. When not found samin oil, can be replaced with butter. It just tastes a little different because the samin oil gives a distinctive odor.
