Sop Buntut (Indonesia Oxtail Soup)

Ingredients:
• 2 cm ( ¾ in) fresh ginger, peeled and thinly sliced
• 1 kg (2 lbs) oxtail, cut in serving pieces
• 3 cloves
• ½ nutmeg, roughly broken, or ¼ teaspoon ground nutmeg
• 1 ½ litres (6 cups) water
• 1 tablespoon butter
• 1 large leek, bottom white part only, thickly sliced
• 1 large carrot, peeled and thickly sliced
• 2 medium potatoes, each cut into chunks
• 2 teaspoon salt
• ½ teaspoon ground white pepper
• 2-3 stalks Chinese celery with leaves, coarsely chopped
• 1 ½ tablespoons Crispy Fried Shallots

Preparations:
1. Place the ginger in a large pot of water and bring to a boil over high heat. Add the oxtail and scald uncovered for 3 minutes. Drain, discard the water and giner.
2. Return the oxtail to the pot and add the cloves and nutmeg. Add the cold water, bring to a boil, cover and simmer until the meat is tender, 1 to 1 ½ hours.
3. Heat the butter in a frying pan and add the leek and carrot. Stir-fry over medium heat until fragrant, 3 to 4 minutes. When the oxtail is tender, add the leek, carrot, potatoes, salt and pepper to the soup.
4. Return to the boil and simmer, stirring several times, until the vegetables are cooked and the meat is tender, 15 to 20 minutes. Serve in individual serving bowls garnished with Chinese celery and Crispy Fried Shallots

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 2 hours

recipe by : Periplus