Asian Meats Recipes - Indonesian Oxtail Soup (Sup Ekor Sapi) Recipe

Ingredients

• 3 tablespoons margarine

• 1 large oxtail (cleaned & cut into serving pieces)

• 1/2 lb. (250 g.) carrots (cut into 2-inch./5-cm. thick strips)

• 2 sticks celery (finely sliced)

• 8 shallots (sliced)

• 10 black peppercorns

• 5 bunga cengkih/cloves

• 1 teaspoon ground nutmeg

• 1 small daun kunyit/turmeric leaf

• 1-inch/2.5-cm. piece laos/galangal (lightly crushed)

• 3 tablespoons kicap asin/light soy sauce

• salt to taste

• 61h cups water

• 2 oz. (60 g.) transparent soohoon/vermicelli (soaked

• & drained)

Serves 4

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Method:

1. Heat margarine over medium flame. Add oxtail and fry till well browned allover.

2. Add remaining ingredients, except water and vermicelli. Fry for 8-10 minutes, then reduce heat.

3. Stir in water. Simmer covered, 3 hours, till meat and vegetables are very tender.

4. Add vermicelli. Simmer 5 minutes, stirring frequently. Adjust seasoning.

5. Dish up and serve hot.