Sup Bontut (oxtail and barley soup)
Sup Bontut (oxtail and barley soup)
Savor this quick and easy oxtail soup recipe by Tobie Puttock from Wonderful Indonesia Flavors.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 5 hours
  • Yield 2 servings
  • Part A:
  • 400 grams meaty Oxtails, cut into 5cm in length
  • 6 tablespoons Olive Oil or Vegetable Oil
  • Sea Salt and cracked Black Pepper
  • 1 Onion, peeled and roughly chopped
  • 1 medium Carrot, peeled and roughly chopped
  • 1 stick of Celery, washed and roughly chopped
  • 1 Cinnamon stick
  • 1 whole Nutmeg
  • 1 Bay Leaf
  • 1 litre of water
  • Part B:
  • 1 large Potato, peeled and cubed into approximately 1cm in length
  • 1 Leek, washed and sliced approximately into 2mm thick
  • 1 large stick of Celery, washed and finely diced
  • 1 medium Carrot, peeled and finely diced
  • 1 medium sized Onion, peeled and finely diced
  • 1 to 2 cloves of Garlic, peeled and finely sliced
  • 1 handful of Cherry Tomatoes, halved
  • ⅛ cup Barley
  • Small handful of freshly picked Basil for garnish, flash fried
  1. Part A
  2. Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtails until browned. It might be best to do this in batches. Once they are all browned, set aside
  3. Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bay leaf and about 1.5 liters of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3 to 4 hours or until the meat is pulling away from the bone. During this period of time, make sure to skim any fat that come to the surface
  4. Remove the oxtail from the pot and set aside once it is cooked. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool down. Any fat within the stock will rise to the surface and solidify, making it really easy to remove
  5. When the oxtail is cool enough, remove the meat from the bone using your hands and set aside. The bones can be discarded
  1. Part B
  2. In a large soup pot, heat up the remaining oil. Add the potato, leek, celery, carrot, onion, garlic and the cherry tomatoes and gently sauté while stirring for about 20 minutes or until the vegetables have softened. Then add the oxtail stock from Part A and bring to a gentle simmer
  3. Add the barley and the shredded oxtail from Part A and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick, stir in a little water to retain the desired consistency.
  4. Season generously with salt and pepper and serve with crispy flash fried parsley

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