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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are certain that you should have a fit and healthy heart. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already understand that daily exercise and a healthy lifestyle are vital in terms of the overall health of your heart. Do you know, however, that there are a number of foods that can help your heart be healthier? Today, you will discover which foods are good for your heart.
Fish is one of the heartiest meats out there. You may already be aware of this because you’ve probably been told to ensure that you consume fish at least a couple of times a week. This is particularly true for those whose hearts are not in good shape. Be aware that fish is packed full of Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try to include fish in two meals every week.
There are a whole lot of foods that you can consume that will be great for your body. The truth is that all the foods that we’ve talked about here can help your body in a variety of ways. They are particularly wonderful, though, for helping you keep your heart healthy. Try to introduce these foods into your diet regularly. Your heart is going to be a lot healthier if you do!
We hope you got benefit from reading it, now let’s go back to sop buntut recipe. To cook sop buntut you need 21 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Sop buntut:
- Get stock
- Prepare 400 g meaty oxtails, cut into 5cm lengths
- Provide 4-6 tbsp olive oil or vegetable oil
- Provide sea salt and cracked pepper
- Provide 1 onion, peeled and roughly chopped
- Take 1 medium carrot, peeled and roughly chopped
- Get 1 stick celery, washed and roughly chopped
- Take 1 cinnamon stick
- Use 1 whole nutmeg
- Use leaf bay
- Take 1 l water
- Prepare soup
- You need 1 large potato, peeled and cubed approx 1cm
- Provide 1 leek, washed and sliced approx 2mm thick
- Provide 1 large stick celery, washed and finely diced
- Get 1 medium carrot, peeled and finely diced
- Use 1 medium onion, peeled and finely diced
- Use 1-2 cloves garlic, peeled and finely sliced
- You need 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- Get 1/8 cup barley
- Take 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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