Sop Buntut (Indonesian Oxtail Soup) Tarifi

Malzemeler

• 4 shallots, peeled and halved1 large onion, quartered, divided1 (2 inch) piece ginger, peeled and thinly sliced across the grain5 cloves garlic, peeled3 tablespoons canola oil6 whole cloves0.5 teaspoon ground nutmeg0.25 teaspoon ground cinnamon4 pounds meaty oxtail pieces, at room temperature3 stalks celery, cut into 1-inch pieces2 large carrots, cut into 2-inch pieces, divided4 cups water, or as needed to cover3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks3 large carrots, cut into 2-inch pieces2 teaspoons salt0.5 teaspoon ground black pepper2 tablespoons white sugar2 tablespoons fish sauce3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges1 (2.8 ounce) can French-fried onions

Hazırlanışı

1. Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2. Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
3. Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4. Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5. Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

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