Sop buntut - indonesian oxtail soup

Ingredients

• 1.5 kgs oxtail, cut
• water
• 1 large carrot, peeled
• 2 medium potatoes, rinse off, cubed and steamed
• 5 stalks Chinese celery
• 2 tomatoes, cubed
• 3 green onions, sliced
• 1½ teaspoons white peppercorn
• 1 nutmeg, cracked
• 5 cloves

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Preparation

• Homemade Vegetable Broth:In a pot, bring 8 cups water, whole peeled carrot, white part leeks, 1/2 cracked nutmeg and 1/2 teaspoon white peppercorn to a boil. Reduce the heat and let simmer another 15 minutes.
• Remove from the heat. Separate the carrot and cubed. Let the broth cool down.
• Oxtail Soup:In a different pot, add 6 cup broth with herbs, oxtail, salt, the cloves and another half of cracked nutmeg. Bring to a boil, cover and simmer until the meat is tender, approximately 2-4 hours.
• Pour in some more vegetable broth instead of water when needed until they become tender. If you use a pressure cooker, the process will be faster.
• Add cubed carrots and potatoes, chopped tomatoes and celery, green onions, and the rest of vegetable broth. Let them simmer for another 10 minutes
• Ready to serve with warmed cooked rice, emping crackers, lime or calamansi and sambal lado uap.