This is how Sop buntut may help you in weight loss
Weight management needs constant efforts. In case you are somebody attempting to shed some additional kilos then you have to at all times be on your toes. Watching your calorie consumption and also sticking to a balanced weight loss program is the key to an effective weight reduction routine. It turns into actually hectic to strike that right steadiness between style and well being and due to this fact, we have to discover an in-between answer where taste meets well being.
Don’t worry it is not tough at all. You just need to decide on the right components. Like Proteins! As you already must be knowing, protein is the constructing block of cell and is answerable for repairing the broken tissues and muscle mass. It is usually a super-powerful nutrient that helps in inducing satiety and stimulates weight loss. Therefore, consuming a high-protein eating regimen will help you in dropping pounds successfully


Sop buntut
Sop buntut

Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about On This Page We Are Going To Be Looking At The Many Benefits Of Coconut Oil.

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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 cook that.

The ingredients needed to make Sop buntut:
  1. Take stock
  2. Prepare 400 g meaty oxtails, cut into 5cm lengths
  3. You need 4-6 tbsp olive oil or vegetable oil
  4. Take sea salt and cracked pepper
  5. Get 1 onion, peeled and roughly chopped
  6. Take 1 medium carrot, peeled and roughly chopped
  7. Take 1 stick celery, washed and roughly chopped
  8. You need 1 cinnamon stick
  9. Provide 1 whole nutmeg
  10. Take leaf bay
  11. Use 1 l water
  12. Use soup
  13. You need 1 large potato, peeled and cubed approx 1cm
  14. Get 1 leek, washed and sliced approx 2mm thick
  15. You need 1 large stick celery, washed and finely diced
  16. Prepare 1 medium carrot, peeled and finely diced
  17. You need 1 medium onion, peeled and finely diced
  18. Take 1-2 cloves garlic, peeled and finely sliced
  19. Use 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
  20. Use 1/8 cup barley
  21. Get small handful of freshly picked basil (garnish), flash fried
Steps to make Sop buntut:
  1. 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.
  2. 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.
  3. 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.
  4. When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
  5. 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.
  6. 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.
  7. Season generously with salt and pepper and serve with crispy flash fried parsley.

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