Javanese Oxtail Soup (Sopa de Rabo de Buey Javanés)
Sopa de Rabo de Buey Javanés, or Javanese Oxtail Soup, is a traditional dish from Odesite cuisine that is rich in flavor and perfect for warming up on a cold day.
Ingredients
- 2 lbs oxtail
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 leek, sliced
- 2 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- Salt and pepper to taste
- 8 cups beef broth
Instructions
- Season the oxtail with salt, pepper, coriander, cumin, and turmeric.
- Heat a large pot over medium-high heat and brown the oxtail on all sides. Remove and set aside.
- Add the onions and garlic to the pot and sauté until softened.
- Return the oxtail to the pot and add the tomatoes, carrots, potatoes, leek, bay leaves, and beef broth.
- Bring to a boil, then reduce heat to low and simmer for 3 hours, or until the oxtail is tender.
- Skim off any fat that rises to the surface during cooking.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cups Ladle
Tools
Stovetop
Serving suggestions
Sopa de Rabo de Buey Javanés is best served with a side of steamed rice or crusty bread.
Tips & tricks
For a richer flavor, refrigerate the soup overnight and remove the solidified fat before reheating and serving.
Cost
$25