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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Benefits To Improve Your Health.
Everybody has heard the words “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. You might know individuals that live by this and also request that their children live by this rule as well. This particular thought can be identified in country’s all around the world and people follow it as gospel with out ever discovering why they should eat an apple a day. You will be delighted to know that we have done a little research, and we are going to tell you why this is considered a miracle fruit.
You’ve always been told to make certain that you are eating your fruits and vegetables so you get your vitamins, but apples have always been at the top of the list. You will notice that the vitamins and minerals that you will see in apples can be quite beneficial for your health.. When it comes to the particular minerals that tend to be in apples you will find, potassium, calcium and zinc just to mention a few. Obviously vitamins are also very important for your overall health and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.
I am hoping I have revealed some information that explained why apples are so healthy for you. In this article we just discussed some of the benefits of eating an apple a day. Should you look and ask around, you’ll come to see that the benefits can appear limitless. When you go shopping again, make sure you buy a number of apples, their in the produce section. It can definitely help your health for short term and for the long haul.
We hope you got insight from reading it, now let’s go back to sop buntut recipe. You can have sop buntut using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sop buntut:
- You need stock
- Use 400 g meaty oxtails, cut into 5cm lengths
- Take 4-6 tbsp olive oil or vegetable oil
- Prepare sea salt and cracked pepper
- Get 1 onion, peeled and roughly chopped
- Provide 1 medium carrot, peeled and roughly chopped
- Take 1 stick celery, washed and roughly chopped
- Provide 1 cinnamon stick
- Get 1 whole nutmeg
- Prepare leaf bay
- You need 1 l water
- Provide soup
- Prepare 1 large potato, peeled and cubed approx 1cm
- You need 1 leek, washed and sliced approx 2mm thick
- You need 1 large stick celery, washed and finely diced
- You need 1 medium carrot, peeled and finely diced
- Get 1 medium onion, peeled and finely diced
- Prepare 1-2 cloves garlic, peeled and finely sliced
- Provide 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- You need 1/8 cup barley
- Provide small handful of freshly picked basil (garnish), flash fried
Instructions to make Sop buntut:
- Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside.
- Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
- Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove.
- When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
- In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer.
- Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.
- Season generously with salt and pepper and serve with crispy flash fried parsley.
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