Sop Buntut: Indonesian Oxtail Soup
A healthy, clear oxtail soup, commonly found in hotels and restaurants across Indonesia. Cooked with carrots and potatoes, it makes for a great one-pot meal and is also a good first dish to try if you’re new to Indonesian cuisine.
- Prep time
- 30 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg oxtail, cut into small pieces and washed thoroughly
- 2 medium potatoes, cut into small pieces.
- 2 carrots, peeled, washed, and cut into small pieces
- 2 spring onions, cut into small pieces (about 2 cm long)
- 1 medium tomato, quartered
- 8 shallots, peeled
- 5 cloves garlic, peeled.
- 1/4 tsp white pepper
- Salt to taste
- 3 cloves
- 3 cm cinnamon
- ½ tsp grated nutmeg
- 3 tbs vegetable oil
- 2.5 ltr water
Instructions
- 1
Put the oxtail into a pot. Add enough water to cover the oxtail, and bring to a boil.
- 2
Turn off the heat immediately after the water boils. Drain the water and rinse the oxtail with cold water.
- 3
Add another 2.5 ltr of cold water to the pot containing the oxtail. Bring to a boil, then immediately lower the heat. Add salt.
- 4
Using a blender or food processor, blend the shallots and garlic into a fine paste.
- 5
Heat the vegetable oil in a small frying pan and then shallow fry the paste until fragrant, around 4 minutes. Add the fried paste to the soup.
- 6
Add the white pepper, nutmeg, cloves and garlic.
- 7
Continue cooking until the oxtail is tender, around 2 hrs. Adjust the seasoning.
- 8
When the oxtail is tender, add the potatoes and carrots, cook for around 7 minutes or until potatoes are cooked.
- 9
Add the spring onions and tomato, and turn off the heat immediately.
- 10
Serve with white steamed rice and sambal.