Video cara membuat sop buntut yang lezat seperti masakan Hotel Borobudur bisa di tonton di SINI
SOP BUNTUT
BAHAN PENGEMPUK DAGING
150 gr nanas, potong dadu
200 ml air
BAHAN – BAHAN:
1 kg buntut sapi, potong sepanjang 1-2 cm
2 lt air
1 batang daun bawang, potong 3 cm
1 batang daun seledri, potong 3 cm
100 gr wortel, potong dadu
100 gr kentang, potong dadu
1 buah tomat, potong dadu
40 gr bawang bombay, cincang halus
4 siung bawang putih
5 siung bawang merah
2 sdm minyak goreng
BUMBU MASAK:
3 cm jahe, memarkan
2 buah bunga lawang / pekak /star anise
3 buah kapulaga
1 butir pala
4 buah cengkeh
5 cm kayu manis
1 sdt garam halus
1 sdt bubuk lada
1 sdt gula pasir
1 sdt kaldu daging sapi bubuk ( opsional)
SAMBAL:
60 ml air panas
25 buah cabai rawit merah
4 siung bawang putih
PELENGKAP PENYAJIAN:
2 sdm bawang merah goreng
2 sdm daun seledri cincang
2 sdm irisan daun bawang
1 buah jeruk nipis, potong-potong
PROSES PENGEMPUKAN DAGING:
1. Masukan nanas dan air kedalam mesin pelumat;
2. Rendam buntut dengan nanas yang telah dilumatkan selama 15-20 menit;
CARA MEMASAK:
1. Rebus buntut sapi dengan air dingin sampai mendidih. Ketika air telah mendidih, tiriskan airnya dan sisihkan buntutnya;
2. Tuang 2 lt air dan masukan buntut, daun bawang, seledri, pala, cengkih, kapulaga, jahe dan kayu manis. Masak hingga mendidih dan daging empuk;
3. Di tempat terpisah, panaskan 2 sdm minyak goreng. Tumis bawang merah, bawang putih dan bawang Bombay hingga harum. Matikan api dan sisihkan;
4. Tambahkan lada, garam, gula pasir, kaldu bubuk, potongan wortel dan potongan kentang. Tuangkan tumisan bawang merah, bawang putih dan bawang bombay. Masak hingga sayuran matang dan buntut benar-benar empuk;
SAMBAL DAN PELENGKAP:
1. Rebus cabai rawit hijau, cabe rawit merah dan bawang putih selama 3 menit. Lumatkan seluruh bahan hingga halus dan tambahkan sedikit garam. Sisihkan;
2. Sajikan Sop Buntut di mangkuk dan tambahkan daun bawang, selederi, bawang goreng dan potongan jeruk nipis sebagai pelengkap;
3. Sambal dapat disajikan terpisah;
Hidagkan panas.
Untuk 5 porsi.
OXTAIL SOUPMEAT TENDERIZER:
150 gr of cubed pineapple
200 ml of water
INGREDIENTS:
1 kg of beef oxtail, cut into 1-2 cm
2 lit of water
100 gr of diced carrot
100 gr of diced potatoes
1 pc of tomatoes, cut into dice
Frying oil
SEASONING:
4 cloves of garlic
5 cloves of shallot
40 gr of chopped onion
1 stalk of scallion, cut into 3 cm
1 stalk of celery, cut into 3 cm
1 pc of nutmeg,
4 pcs of cloves
3 pcs of cardamon
5 cm of cinnamon
3 cm of ginger, crushed
2 pcs of star anise
1 tsp of pepper
1 tsp of sugar
1 tsp of meat seasoning (optional)
1 tsp of salt
CHILLI SAUCE:
25 pcs of cayenne pepper
4 cloves of garlic
60 ml of water
CONDIMENTS:
2 tbsp of fried shallot
2 tbsp of sliced celery
2 tbsp of slice scallion
Sliced lemon
MEAT TENDERIZER PROCESS:
1. Put the pineapple and water into blender;
2. Soak the oxtail with the blended pineapple for 15-20 minutes;
COOKING METHOD:
1. Boil the oxtail in cold water until it boils. When the water has boiled, drain the water and set the oxtail aside;
2. Pour 2 liters of water and add the oxtail, scallions, celery, nutmeg, cloves, cardamom, ginger and cinnamon. Cook until it boils and the meat is tender;
3. In a separate place, heat 2 tbsp cooking oil. Sauté onion, garlic and onion until fragrant. Turn off the heat and set aside;
4. Add pepper, salt, sugar, powdered stock, carrot pieces and potato pieces. Pour in the sauteed onions, garlic and onions. Cook until the vegetables are cooked through and the tail is really tender;
CHILLI SAUCE AND CONDIMENTS:
1. Boil green cayenne pepper, red cayenne pepper and garlic for 3 minutes. Blend all ingredients until smooth and add a little salt. Put aside;
2. Serve the Oxtail Soup in a bowl and add the scallions, celery, fried onions and lime wedges as a complement;
3. Sambal can be served separately;
Serve hot.
For 5 servings.
