Soup Buntut (Oxtail Soup)
- Difficulty: Medium
- Preparation: 60 min
- Cook: 270 min
- Clean up: min
- Steps: 6 steps
- 20 Ingredients
- Difficulty: Medium
- Steps: 6 steps
- 20 Ingredients
- Preparation: 60 min
- Cook: 270 min
- Clean up: min
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Instructions
1. Season and hot seal ox tails
Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot.
Hot seal the oxtail until browned. It might be best to do this in batches. Once they are all browned set aside.
2. Simmer ox tails
Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bay leaf and about 1.5 liters 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 pulling away from the bone.
During this time be sure to skim any nasties that come to the surface.
3. Cool stock in fridge
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.
4. Discard ox tail bones
When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
5. Cook soup
In a large soup pot heat the remaining oil, add the potato, leek, carrot, onion, celery, garlic and the cherry tomatoes and gently saute 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.
6. Add barley
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.
Garnish and Serve!
Season generously with salt and pepper and serve with crispy flash fried parsley.
