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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.
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At this stage we are going to show you the reason why these minerals and vitamins are crucial to good health. Well to start with there have been a lot of studies done that report that eating apples can reduce the potential risk of various cancers. Some of the cancers that apples can help evade are breast, liver, lung and colon cancers. I don’t know about you however, when I read that I went out and bought an entire bag of apples.
And now you understand why men and women tell you that you need to eat an apple every day. The huge benefits we covered are just a handful of of the benefits that eating apples can offer. All the benefits would take us to much time to include in this article, but the information is out there. When you go shopping again, don’t forget to pick up quite a few apples, their in the produce isle. You will see that your overall health can greatly be benefited by eating apples.
We hope you got benefit 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 do that.
The ingredients needed to prepare Sop buntut:
- Get stock
- Prepare 400 g meaty oxtails, cut into 5cm lengths
- Take 4-6 tbsp olive oil or vegetable oil
- Prepare sea salt and cracked pepper
- Use 1 onion, peeled and roughly chopped
- Provide 1 medium carrot, peeled and roughly chopped
- Use 1 stick celery, washed and roughly chopped
- You need 1 cinnamon stick
- Get 1 whole nutmeg
- You need leaf bay
- Use 1 l water
- Use soup
- You need 1 large potato, peeled and cubed approx 1cm
- Take 1 leek, washed and sliced approx 2mm thick
- Prepare 1 large stick celery, washed and finely diced
- You need 1 medium carrot, peeled and finely diced
- You need 1 medium onion, peeled and finely diced
- Provide 1-2 cloves garlic, peeled and finely sliced
- Prepare 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- Prepare 1/8 cup barley
- Use 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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