Sup Buntut Asam Manis Dan Pedas

Summary

Ingredients

For the soup:

• 600 g oxtail, cut into pieces
• 6 small onion (s), red
• 4 medium garlic clove (s), fresh
• 2 hot peppers, red, long
• 3 medium tomato (s), fully ripe
• 2 small chilli pepper (s), red
• 1 small carrot (s)
• 20 g iner, fresh or frozen
• 1 tablespoon coriander seeds
• 200 g orane juice
• 600 g water
• 1 medium lime (s), add the juice from it
• 4 tablespoon tamarind syrup
• 1 tablespoon coconut palm sugar (Gula Kelapa)
• 25 g lemonrass, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 8 g beef broth, instant
• 2 tablespoon peanut oil

For seasoning:

• Pepper, black, freshly ground
• marinade, from the remaining one from above
• Beef broth, instant

For the marinade:

• 4 medium clove (s) garlic, fresh
• 2 small chilli pepper (s), red
• 3 tablespoon soy sauce, light
• 1 tablespoon soy sauce, sweet

To garnish:

• 4 small chilli pepper (s), red
• leaves Celery
• Flowers and leaves

Also:

• 100 g coconut milk, creamy
• 2 tablespoon rice wine vinegar (Arak Masak)
• 1 liter peanut oil for deep-frying
• some oil for frying

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Instructions

1. Wash the oxtail pieces well and boil them in 1 liter of water for 10 minutes. Pour off the cooking water, rinse the oxtail pieces and dry on paper towels. Cap both ends of the garlic cloves for the marinade, peel the cloves and press them through a garlic press. Wash the chillies for the marinade and cut across into fine rings. Mix the ingredients for the marinade together and marinate the oxtail pieces for one hour at room temperature. Turn the meat in the marinade every now and then.
2. In the meantime, prepare the remaining ingredients. Wash the tomatoes, cut in half lengthways and remove the white-green stem. Halve the halves lengthways and thirds across. Cap both ends of the small, red onions and garlic cloves, peel the onion and garlic clove and cut into large cubes. Wash and peel the carrot, cap both ends and grate coarsely. Wash the red peppers, cut them lengthways, remove the grains and cut the pods crosswise into 1 cm long pieces. Wash the chillies and use them whole. Wash the lemongrass, remove the hard stalk, remove brown leaves and only use the white parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Wash, peel and thinly slice the ginger. Wash and squeeze the lime. Use only the juice, throw the peels in the organic waste. Wash the kaffir lime leaves and use them whole.
3. Heat a pan without oil. Roast the coriander seeds until they start to smell. Pour into a bowl and set aside. Put 2 tablespoons of oil in the pan and let it get hot. Add onion and garlic and toast until translucent. Add the peppers and tomatoes and roast for about 2 minutes. Deglaze with the orange juice. Simmer for 5 minutes with the lid on, then remove from heat and let cool. Pour the mixture into a blender, add the coriander and purée finely for 1 minute on the highest setting. Transfer the mixture to a sufficiently large casserole. Add the water.
4. Dry the marinated oxtail pieces and remove the chillies and their grains with a brush. Set aside the leftover marinade.
5. Heat the deep-frying oil in a wok to approx. 220 degrees and brown the oxtail pieces in portions (3 - 4 each) for 30 seconds. Brown very small pieces for a shorter time and use more of them. Caution: danger of splashing! Wait approx. 30 seconds after each serving until the oil is back to temperature. Put the fried pieces in the casserole.
6. Finally add the remaining ingredients for the soup, stir well and bring to the boil. Reduce the heat and let the meat simmer for 3 hours, stirring occasionally.
7. Strain the contents of the casserole through a fine sieve, collect the liquid and allow to cool. Take out the meat. Squeeze out the ingredients remaining in the sieve with a tablespoon.
8. Remove the meat from the bones and return to the broth. Make these simmer. Discard the other cooked ingredients and the scraped bones. If there are significantly more than 400 g of soup left, reduce it to approx. 400 g. Add 2 tablespoons of peanut oil. Season the soup with black pepper, the remaining marinade and the instant stock powder. Mix the coconut milk with the arak, add to the soup and stir in. Heat the soup, divide it into serving bowls, garnish and serve hot.
9. Served with white rice, this is a main meal in Indonesia. On request, sambal bajak, a sweet and salty soy sauce, can also be served.
10. Note: This soup is ideal for portioned freezing.

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