Sup Buntut
2 hours min
3 hours min
5 Per
It's easier than you think to make my favourite Indonesian restaurant dish - Sup Buntut. Many people get put off by the fact that you're eating oxtail but trust me! It's so comforting and delicious you forget what you're eating!
- Boil oxtail and beef chuck with enough water for at least 1.5 hours. You can use a pressure cooker if you have one too. Set aside while you prepare the rempah.
- Blend onion, garlic, shallots, ginger, garlic, galangal and candlenut into a fine paste. Add in turmeric powder too.
- In a big pot, add vegetable oil, and saute the blended ingredients with the lemongrass stalks until fragrant and it gets a little dry.
- Add in the stock from boiling the oxtail, then add in the beef and oxtail as well. Cover and let it cook for another hour.
- Add in stock cube, sup bunjut and potatoes. Cover and cook on medium low heat until the potatoes are fork tender. This would take at least 20 minutes.
- Add in tomatoes and corn and cover. Switch off the flame and let the corn cook with the residual heat.
- Serve with white rice , some cucumbers and sambal belacan.
1 kg oxtail
500g beef chuck, cut into cubes
1 litre water
1 red onion
4 shallots
3 cloves garlic
1/2 inch ginger
3 candlenuts
1/2 tsp turmeric powder
2 stalks lemongrass, white part only
1/2 inch galangal
1 tsp white pepper
1 packet sup bunjut
1 cube chicken or beef stock
Salt to taste
1 potato, cut into chunks
1 tomato, cut into wedges
1 corn, cut into pieces
3 tbsp vegetable oil
