Sig's Oxtail Soup
Sig's Oxtail Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's oxtail soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sop buntut (oxtail soup) Sop buntut is an Indonesian oxtail soup. which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water.

Sig's Oxtail Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sig's Oxtail Soup is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have sig's oxtail soup using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Oxtail Soup:
  1. Prepare 1 kg oxtail
  2. Get 2 tbsp bacon fat
  3. Prepare 2 tbsp flour
  4. Get 1 1/2 liter beef stock
  5. Take 1 onion
  6. Make ready 2 cloves
  7. Get 1 bay leaf
  8. Get 10 black pepper corns
  9. Make ready 1 tsp coriander
  10. Take 1 pinch salt
  11. Take 1 pinch paprika
  12. Prepare 1/2 tsp gravy browning(optional)
  13. Get 10 or so button mushrooms cut in half, optional

Bring to boil, and then reduce heat. In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered. Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture.

Steps to make Sig's Oxtail Soup:
  1. Brown the flour in the baconfat and add chopped onion. add the oxtail and brown from all sides. Add stock and all other ingredients, simmer slowly until the meat is soft and tender and the stock has reduced,at least one and a half hours somewhat.Keep check on liquid.Remove bay leaf and cloves.Add mushrooms,remove oxtail and clean meat of bone add meat to soup. Use a little gravy browning to achive a deeper colour
  2. Serve with fresh bread. Add extra stewing or braising steak if you require extra meat about half way through cooking.
  3. If you busy prepare and brown the meat in frying pan, then put into slowcooker with all other ingredients, but only about 1/2 to 3/4 of the amount of liquid set on automatic timing, after about 6- 8 hours it will be beautifully cooked, check seasoning.

Fill stock pot with water until all ingredients are covered. Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture. In fact, oxtail is often used on its own to make stock because it's such a gelatinous, rich meat. Melt butter, add pieces of tail in a large stockpot. When the meat begins to brown, add onion.

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