Sop Buntut (Indonesian Oxtail Soup)

• 1.2 kg Oxtail, bone-in
• 2 tsp Fine sea salt
• 1.5 liters Beef stock
• 6 cloves Garlic
• 30 g Ginger root
• 6 pieces Whole cloves
• 1 piece Cinnamon sticks
• 1 tsp White pepper
• 2 medium Carrot
• 3 medium Yukon Gold potato
• 300 g Jasmine rice
• 4 pieces Spring onion
• 2 pieces Lime
• 30 g Fried onion

1. Put the oxtail in a stockpot and cover with cold water. Bring to the boil for 5 minutes, skimming any foam, then drain in a colander and rinse the oxtail and pot. This quick blanch keeps the soup clear.
2. Return the oxtail to the pot and add the beef stock, garlic, ginger, whole cloves, cinnamon stick, fine sea salt, and white pepper. Bring to a gentle simmer, then cook partially covered for 1 hour 45 minutes, skimming occasionally, until the meat is very tender. If the liquid reduces too much, top up with a little water to keep the oxtail mostly submerged.
3. While the soup simmers, cook the jasmine rice according to the packet instructions. Keep warm with the lid on.
4. Peel the carrots and potatoes, then cut into bite-size chunks. Thinly slice the spring onion and cut the limes into wedges.
5. Add the carrots and potatoes to the soup and simmer for 15 to 20 minutes, until the vegetables are tender but not falling apart. Taste and adjust with a little more fine sea salt and white pepper if needed. Remove and discard the cinnamon stick and whole cloves if you spot them.
6. Ladle the soup into bowls and top with spring onion and fried onion. Serve with jasmine rice on the side and lime wedges for squeezing over at the table.

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