Nauruan-style Oxtail Soup

Ingredients

In this adaptation of the Indonesian Sop Buntut, we have incorporated Nauruan flavors and ingredients to create a unique twist. While the original dish uses Indonesian spices such as coriander and turmeric, we have replaced them with Nauruan spices like nutmeg and ginger. Additionally, we have added local vegetables commonly found in Nauru, such as taro and breadfruit, to enhance the dish's authenticity. We alse have the original recipe for Sop buntut, so you can check it out.

• 2 kg (4.4 lbs) oxtail 2 kg (4.4 lbs) oxtail
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, grated 2-inch piece ginger, grated
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 taro, peeled and diced 1 taro, peeled and diced
• 1 breadfruit, peeled and diced 1 breadfruit, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon nutmeg 1 teaspoon nutmeg
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the oxtail to the pot and brown on all sides.
3. 3.
   Add the diced carrots, potatoes, taro, breadfruit, and tomatoes to the pot. Stir well to combine.
4. 4.
   Pour in the beef broth and add the bay leaves, nutmeg, black pepper, and salt. Stir to combine all the ingredients.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 3-4 hours, or until the oxtail is tender and the flavors have melded together.
6. 6.
   Once the soup is ready, remove the bay leaves and discard.
7. 7.
   Serve the Nauruan-style Oxtail Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Oxtail — To ensure tender meat, it is recommended to simmer the oxtail on low heat for an extended period of time. This will allow the collagen in the meat to break down, resulting in a more flavorful and tender texture.

Tips & Tricks

• For a richer flavor, you can add a splash of soy sauce or fish sauce to the soup.
• If you prefer a thicker consistency, you can mash some of the cooked vegetables to create a thicker broth.
• Serve the soup with a side of steamed rice or crusty bread to make it a more substantial meal.
• Make a larger batch of the soup and freeze the leftovers for future meals.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.

Serving advice

Serve the Nauruan-style Oxtail Soup in deep bowls, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the oxtail pieces on top of the soup and sprinkle some freshly ground black pepper. Serve with a side of steamed rice or bread.