Sop Buntut Goreng Crispy (Crispy Fried Oxtail Soup)

Instructions

1. 1

   Wash the oxtail thoroughly. Place oxtail in a large pot, cover with water, and bring to a boil. Skim off any impurities that rise to the surface. Discard the initial water.

   ~10 min
2. 2

   Return the oxtail to the pot. Add 2000 ml of fresh water, bay leaves, bruised lemongrass stalks, 1 teaspoon of salt, and black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the oxtail is very tender.

   ~150 min
3. 3

   While the oxtail is simmering, prepare the aromatics. Peel and roughly chop the shallots, garlic, and ginger. Blend or pound them into a paste.

   ~5 min
4. 4

   Once the oxtail is tender, remove the meat from the bones. You can choose to leave some small pieces of meat attached to the bones for added flavor and texture. Discard excess fat and bones.

   ~15 min
5. 5

   Strain the oxtail broth into a clean pot. Add the shallot-garlic-ginger paste to the broth, along with the remaining 1 teaspoon of salt. Simmer the broth for another 15 minutes to allow the flavors to meld.

   ~20 min
6. 6

   Heat vegetable oil in a frying pan over medium-high heat. Carefully add the oxtail pieces (without bones if preferred) to the hot oil. Fry until golden brown and crispy on all sides.

   ~10 min
7. 7

   Remove the crispy oxtail from the frying pan and drain on paper towels. Serve the crispy oxtail immediately alongside the hot aromatic broth. Garnish with fried shallots and chopped cilantro.

   ~2 min