Sop Buntut Goreng: Crispy Fried Oxtail Soup
Sop Buntut Goreng: Crispy Fried Oxtail Soup
Embark on a culinary journey with Sop Buntut Goreng, a delightful Indonesian specialty that offers a unique twist on the traditional oxtail soup. This recipe elevates the comforting classic by first braising the oxtail until fall-off-the-bone tender, then rendering it beautifully crisp through frying. The result is a symphony of textures and intensified beefy flavors, a testament to the ingenuity found in Indonesian home cooking. Sop Buntut, meaning 'oxtail soup', has roots in Dutch colonial influences, gradually evolving into a beloved national dish with regional variations. This fried version, often found in street food stalls and cherished family recipes, exemplifies the Indonesian knack for transforming humble ingredients into extraordinary meals. The aromatic broth, infused with the warmth of star anise and cloves, perfectly complements the rich, savory oxtail, making each spoonful a comforting and deeply satisfying experience. Prepare to impress with this spectacular savory soup, a true taste of Indonesia.
- Preparation time
- 30 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 30 min
- Servings
- 4
Instructions
Braising the Oxtail
- 1Rinse the oxtail pieces thoroughly under cold water.
- 2Place the oxtail in a large pot and cover with 3 liters of water. Bring to a boil over high heat, then skim off any foam or impurities that rise to the surface.
- 3Add the star anise and cloves to the pot. Reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the oxtail is very tender and almost falling off the bone.
- 4Remove the oxtail pieces from the broth. Set the broth aside, straining it to remove solids if desired for a clearer soup. You can reserve about 1.5 liters of the flavorful broth.
Frying the Oxtail
- 1Pat the braised oxtail pieces dry with paper towels. This is crucial for achieving crispiness and preventing oil splatters.
- 2Heat a generous amount of cooking oil in a wok or deep fryer to about 170°C (340°F).
- 3Carefully add the dried oxtail pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary, until golden brown and crispy on all sides, about 5-7 minutes.
- 4Remove the fried oxtail from the oil and drain on paper towels. Season lightly with salt and pepper while still warm.
Assembling the Soup
- 1In a clean pot, gently reheat the reserved oxtail broth. Stir in the coconut milk and bring to a gentle simmer. Do not boil vigorously after adding coconut milk.
- 2If using vegetables, add carrots, potatoes, and celery to the simmering broth and cook until tender.
- 3Season the broth with salt and pepper to taste.
- 4Ladle the hot broth and vegetables into individual serving bowls. Top with the crispy fried oxtail pieces and a generous sprinkle of fried shallots before serving.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 35 g
- Fat
- 38 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbs | 15 g |
Tips
- Ensure oxtail is thoroughly dried before frying to achieve maximum crispiness and prevent oil splatter.
- Braise the oxtail slowly over low heat to ensure it becomes exceptionally tender before the frying stage.
- Serve immediately after topping with fried shallots for the best crispy texture of the oxtail.
