Oxtail soup (sop buntut)

Recipe is borrowed from here

Comments

The following modifications are made to the recipe:
Half of the oxtail is subsituted with beef shank to increase the protein and lower the fat content.

Ingredients (serve 4)
2 lbs oxtail
500 g beef shank

3 tsp of ground nutmeg
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
1 leek, chopped into 1 inch chunks
1 green onion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
fried shallots
1 tsp butter

Nutritional information (per serving)

		PRO	FAT	CARB
beef shank, 125 g		27g	5g	0g
oxtail with bones, 225 g		20g	9g	0g
butter, 1/4 tsp		0g	1g	0g
potato, 4 pieces		0g	0g	20g
sweet soy sauce, 1 tbsp		0g	0g	15g
TOTAL (463 cals)		47g	15g	35g

Cooking instruction
1. Broil the beef shank and oxtail in 400 degrees F for 15 minutes, then drain the fat.
2. Fill a large pot with enough water, add the oxtail, and bring to boil. Add the cloves and nutmeg, and simmer, covered, for 1.5 hours until the meat is tender. On a separate pot, do the same thing with the beef shank, but simmer for 3.5 - 4 hours, since beef shank needs to be cooked longer to make it tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
3. Bring the soup back to a simmer. Heat butter in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for 45 minutes. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.

Results





1st attempt:
I'll try the recipe with actual oxtail and include potatoes next time. The soup needs to be eaten with sweet soy sauce, otherwise it doesn't taste as good.

2nd attempt:
I tried the recipe again with oxtail, and the soup taste better. The oxtail ooze some gelatinous stuff that I suspect improve the soup taste.