My old dear friend Agnes from college gave me this recipe when I moved to live in Australia with my husband. At that time, I was zero in cooking knowledge. In her recipe she says, boil the oxtail until tender. I didn’t have a clue that tender in here means it will take about 1 – 1.5 hour to cook. So after couple minutes I declared my buntut is cooked. And…it turned out still hard and uneatable! So….remember it need to be boiled about an hour or so, check occasionally with knife/fork, or until you can see the bones almost separated from the meats. It’s easy to make, warm your tummy in the winter, quite light too for summer evening.
1 kg beef oxtail
3 or 5 shallots, diced
2 or 3 carrots, cut 2 cm
2 potatoes, cut 2 cm (i omit this as it will make the soup too ‘heavy’ for my taste) or 2 tomatoes, halved
3 or 4 spring onions, chopped
half of nutmeg
Boil the oxtail until tender, it will take about 1 until 1.5 hour. If the water runs out, add more water.
Once the oxtail is soft, add salt, pepper, nutmeg, cloves, carrot. Cook for about another 15 minutes or until the carrot is tender. Add the tomato/potatoe and spring onions, cook for another 10 minutes or so.
Serve with fried onion on the top.