When I bought beef oxtail from a halal store, I asked the butcher to separate 1.1 kgs of beef oxtail into two plastic bags, 500 grams and 600 grams. 500 grams of beef oxtail was made for Buntut Bumbu Asem Asem and still had 600 grams leftover to make another. I decided to make this Rawon Buntut. Rawon is an Eastern Javanese Diced Beef in Black Soup. Instead of diced beef, I added oxtail.
Here it is a pic of my keluwak package that I bought from my favourite oriental store, Don Thai on Notre Dame Ave. The pic is courtesy of W.P. Armstrong.
Ingredients:
- 600 grams beef oxtail
- 4 shallots, finely sliced
- 4 lime kaffir leaves
- 1 lemongrass, bruised
- 1 cm galangal, bruised
- 2 green onions, cut into 2 cm length
- 2.5 litter
- salt and sugar as desired
Puree /Grind:
- 5 peeled black nuts, soak in 1/2 cup water
- 5 shallots
- 3 garlics
- 1 cm ginger
- 1/2 tsp ground turmeric
- 1 1/2 tsp corriander seed
- 1/2 tsp ground white pepper
- salt as desired
Sides Dishes and Condiments:
- Steamed rice
- Short bean sprouts
- Shrimp crackers
- Sambal terasi
- Deep fried tempeh
Directions:
- Stir fry sliced shallots in a small amount of cooking oil untill fragrant.
- Add ground spices, lime kaffir leaves, lemongrass and galangal. Stir fry until all the spices cooked.
- Add beef oxtail, sear the meat until no longer pink. Add water, bring to a boil and add sliced green onions. Turn to low medium heat, let it simmer until the meat is tender. Remove from heat and Serve with side dishes and condiments.
Hints:
- To tenderize beef oxtail quicker, boil the oxtail with a pressure cooker.