So that you may be getting ready Sop buntut recipes for your family however this ideas may be helpful.
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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.
You already are aware that you have to have a fit and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already know that working out on a regular basis and following a healthy lifestyle both factor greatly into the overall health of your heart. Still, are you aware that there are a number of foods that have been proven to help you improve the health of your heart? In the following paragraphs, you will discover which foods are good for your heart.
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There are lots of foods you will find that that are great for your body. It’s true that each of the food mentioned in this article can help your body in many ways. They are essentially terrific, though, for making your heart healthy as it possibly can. Try to begin eating these heart-healthy foods on a regular basis. Your heart will be grateful for it!
We hope you got benefit from reading it, now let’s go back to sop buntut recipe. You can cook sop buntut using 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Sop buntut:
- Get stock
- Take 400 g meaty oxtails, cut into 5cm lengths
- Take 4-6 tbsp olive oil or vegetable oil
- Prepare sea salt and cracked pepper
- Use 1 onion, peeled and roughly chopped
- Provide 1 medium carrot, peeled and roughly chopped
- Provide 1 stick celery, washed and roughly chopped
- Get 1 cinnamon stick
- Provide 1 whole nutmeg
- Take leaf bay
- Take 1 l water
- Provide soup
- Prepare 1 large potato, peeled and cubed approx 1cm
- Get 1 leek, washed and sliced approx 2mm thick
- Prepare 1 large stick celery, washed and finely diced
- Prepare 1 medium carrot, peeled and finely diced
- You need 1 medium onion, peeled and finely diced
- Get 1-2 cloves garlic, peeled and finely sliced
- Take 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- Provide 1/8 cup barley
- You need small handful of freshly picked basil (garnish), flash fried
Instructions to make Sop buntut:
- Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside.
- Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
- Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove.
- When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
- In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer.
- Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.
- Season generously with salt and pepper and serve with crispy flash fried parsley.
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