SATOO

Ingredients (serves for 5)

For stock 

• 2kg oxtail, washed
• 4l water
• 200g onion, sliced
• 100g carrot, sliced
• 100g celery, sliced
• 40g nutmeg, crushed
• 5 pcs, cloves
• A pinch of salt and pepper

For complement ingredients 

• 150g potato, diced and boiled
• 150g carrot, diced and boiled
• 60g tomato, sliced
• 40g leek, sliced

Method 

1. To prepare the stock, sautee onion, carrot, celery until the aroma released and pour into boiling water.
2. Add oxtail, nutmeg and clove, season with salt and pepper and simmer for 2 hours.
3. Strain the stock and separate the tender cooked oxtail.
4. Serve with complement ingredients.

Tip 

• As Indonesian likes it, serve with green chilli paste, melinjo (gnemon) crackers and lime.

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