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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. From time to time, though, the last thing you choose is to have to make meals from scratch. Once in a while you need to check out the drive through while you are on your way home and finish the day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by remorse about slipping on your diet. This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their choices. Here is how one can find healthy food choices at the drive through.
Aim toward the side dishes. It wasn’t that long ago that French Fries were your sole side dish choice at a restaurant. Now virtually all of the famous fast food places have widened their menus. Now you can get a variety of salads. You could also pick out Chili. You can get baked potatoes. You can choose fruit. There are a lot of possibilities that you can choose that do not force you to eat foods that have been deep fried. When you order your dinner through a drive through window, select side dishes instead of just grabbing something premade. You’ll maintain your calorie and fatty food count lower and stay away from dedication.
Logic states that that one of the best ways to stay balanced is to avoid the drive through and never eat fast food. While, usually, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, allowing someone else cook dinner is just what you need. If you decide on healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to sop buntut recipe. You can cook sop buntut using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Sop buntut:
- You need stock
- Use 400 g meaty oxtails, cut into 5cm lengths
- Take 4-6 tbsp olive oil or vegetable oil
- Get sea salt and cracked pepper
- Use 1 onion, peeled and roughly chopped
- Take 1 medium carrot, peeled and roughly chopped
- You need 1 stick celery, washed and roughly chopped
- Provide 1 cinnamon stick
- You need 1 whole nutmeg
- Prepare leaf bay
- You need 1 l water
- Get soup
- Prepare 1 large potato, peeled and cubed approx 1cm
- Provide 1 leek, washed and sliced approx 2mm thick
- Take 1 large stick celery, washed and finely diced
- Prepare 1 medium carrot, peeled and finely diced
- Prepare 1 medium onion, peeled and finely diced
- Provide 1-2 cloves garlic, peeled and finely sliced
- Take 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- You need 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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