Ingredients with Measurements:
- 1 kg oxtail
- 2 liters water
- 5 kaffir lime leaves
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 2 teaspoons tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons cooking oil
- 10 shallots, finely chopped
- 5 cloves garlic, finely chopped
- 10 red chilies, finely chopped
- 5 candlenuts, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon shrimp paste
- 2 cups bean sprouts
- 2 cups water spinach
- 2 cups rice noodles
- 2 cups steamed rice
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. In a large pot or pressure cooker, boil the oxtail with water, kaffir lime leaves, lemongrass, and bay leaves until the meat is tender (about 1-2 hours in a regular pot, or 30-40 minutes in a pressure cooker).
2. Remove the oxtail from the pot and set aside. Strain the broth and discard the solids.
3. In a pan, heat the cooking oil and sauté the shallots, garlic, red chilies, and candlenuts until fragrant.
4. Add the coriander powder, cumin powder, turmeric powder, and shrimp paste to the pan and stir well.
5. Pour the sautéed spices into the broth and add the tamarind paste, salt, and sugar. Stir well and let it simmer for 10-15 minutes.
6. Add the oxtail back into the pot and let it simmer for another 10-15 minutes.
7. Serve the rawon buntut with rice noodles, bean sprouts, water spinach, and steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours (regular pot) or 30-40 minutes (pressure cooker)
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Protein: 40g
Carbohydrates: 40g
Fiber: 5g
Sodium: 1100mg
Substitutions for ingredients:
- Beef or chicken can be used instead of oxtail
- Lime juice can be used instead of tamarind paste
- Peanut oil or vegetable oil can be used instead of cooking oil
- Red pepper flakes can be used instead of red chilies
- Cashews or macadamia nuts can be used instead of candlenuts
Variations:
- Add hard-boiled eggs to the soup for extra protein
- Use different types of noodles, such as egg noodles or udon noodles
- Add sliced tomatoes or cucumber for a refreshing twist
- Use different types of greens, such as bok choy or kale
Tips and tricks:
- To save time, use a pressure cooker to cook the oxtail
- Make sure to remove any excess fat from the oxtail before cooking
- Adjust the amount of chilies according to your preference for spiciness
- Serve the rawon buntut with a side of sambal (spicy sauce) for extra heat
Storage instructions:
Store the leftover rawon buntut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rawon buntut in a pot over low heat until heated through.
Presentation ideas:
Serve the rawon buntut in a large bowl with the noodles, greens, and oxtail arranged on top. Garnish with sliced red chilies and lime wedges.
Garnishes:
Sliced red chilies, lime wedges, and fried shallots
Pairings:
Iced tea or beer
Suggested side dishes:
Sambal, pickled vegetables, or crackers
Troubleshooting advice:
- If the broth is too salty, add more water and adjust the seasoning accordingly
- If the oxtail is not tender enough, cook it for a longer time
Food safety advice:
Make sure to cook the oxtail thoroughly to prevent any foodborne illnesses.
Food history:
Rawon is a traditional Indonesian beef soup that originated from East Java. It is known for its dark color, which comes from the use of keluak (a type of nut). Rawon buntut is a variation of rawon that uses oxtail instead of beef.
Flavor profiles:
Savory, spicy, tangy, and slightly sweet
Serving suggestions:
Serve the rawon buntut as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian