Sop Buntut (Indonesian Oxtail Soup)
Sop Buntut (Indonesian Oxtail Soup)
Ingredients
For Boiling the Oxtail
- 1 kg oxtail, cut into pieces
- 100 grams ginger, sliced
- 5 shallots, crushed
- 5 garlic, crushed
- 1 onion, sliced
- 2 star anise
- 5 cloves
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon salt, or as needed
- 3 liters water, as needed to cover oxtail
For the Bumbu Halus (Sautéed Spices)
- 5 shallots
- 3 garlic
- 1 teaspoon white pepper
- 1 teaspoon nutmeg powder
- 1 teaspoon coriander powder
- 1 candlenut, roasted
- 2 tablespoons cooking oil
For Garnish and Serving
- 1 tomato, sliced
- 1 spring onion, sliced
- 1/4 cup celery, chopped
- 2 tablespoons fried shallots
- 1 lemon, cut into wedges
Instructions
- 1
Place the oxtail in a large pot and add enough water to cover it completely. Bring the water to a rolling boil.
⏱️ 10 min
- 2
Once boiling, discard the water. Rinse the oxtail thoroughly under cold running water to remove any impurities.
⏱️ 5 min
- 3
Return the rinsed oxtail to the clean pot. Add fresh water, ensuring the oxtail is fully submerged.
⏱️ 2 min
- 4
Add the sliced ginger, crushed shallots, crushed garlic, sliced onion, star anise, cloves, black pepper, bay leaves, and salt to the pot with the oxtail.
⏱️ 3 min
- 5
Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer in a pressure cooker for 45 minutes to 1 hour, or until the oxtail is very tender. If not using a pressure cooker, simmer for 2-3 hours, checking tenderness periodically.
⏱️ 60 min
- 6
While the oxtail is cooking, prepare the Bumbu Halus. Blend or crush the shallots, garlic, white pepper, nutmeg powder, coriander powder, and roasted candlenut until a smooth paste is formed.
⏱️ 10 min
- 7
Heat cooking oil in a separate pan over medium heat. Add the blended spice paste and sauté until fragrant, about 5-7 minutes.
⏱️ 7 min
- 8
Once the oxtail is tender, carefully open the pressure cooker (if using). Add the sautéed spice paste to the oxtail soup and stir well to combine.
⏱️ 3 min
- 9
Taste the soup and adjust seasoning with more salt if needed. Let it simmer for another 5-10 minutes to allow the flavors to meld.
⏱️ 10 min
- 10
Ladle the hot Sop Buntut into individual serving bowls. Garnish each bowl with sliced tomato, sliced spring onion, chopped celery, and a sprinkle of fried shallots.
⏱️ 3 min
- 11
Serve immediately with a lemon wedge on the side for squeezing over the soup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sop Buntut (Indonesian Oxtail Soup)
For Boiling the Oxtail
- 1 kg oxtail, cut into pieces
- 100 grams ginger, sliced
- 5 shallots, crushed
- 5 garlic, crushed
- 1 onion, sliced
- 2 star anise
- 5 cloves
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon salt, or as needed
- 3 liters water, as needed to cover oxtail
For the Bumbu Halus (Sautéed Spices)
- 5 shallots
- 3 garlic
- 1 teaspoon white pepper
- 1 teaspoon nutmeg powder
- 1 teaspoon coriander powder
- 1 candlenut, roasted
- 2 tablespoons cooking oil
For Garnish and Serving
- 1 tomato, sliced
- 1 spring onion, sliced
- 1/4 cup celery, chopped
- 2 tablespoons fried shallots
- 1 lemon, cut into wedges
Instructions
- 1
Place the oxtail in a large pot and add enough water to cover it completely. Bring the water to a rolling boil.
⏱️ 10 min - 2
Once boiling, discard the water. Rinse the oxtail thoroughly under cold running water to remove any impurities.
⏱️ 5 min - 3
Return the rinsed oxtail to the clean pot. Add fresh water, ensuring the oxtail is fully submerged.
⏱️ 2 min - 4
Add the sliced ginger, crushed shallots, crushed garlic, sliced onion, star anise, cloves, black pepper, bay leaves, and salt to the pot with the oxtail.
⏱️ 3 min - 5
Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer in a pressure cooker for 45 minutes to 1 hour, or until the oxtail is very tender. If not using a pressure cooker, simmer for 2-3 hours, checking tenderness periodically.
⏱️ 60 min - 6
While the oxtail is cooking, prepare the Bumbu Halus. Blend or crush the shallots, garlic, white pepper, nutmeg powder, coriander powder, and roasted candlenut until a smooth paste is formed.
⏱️ 10 min - 7
Heat cooking oil in a separate pan over medium heat. Add the blended spice paste and sauté until fragrant, about 5-7 minutes.
⏱️ 7 min - 8
Once the oxtail is tender, carefully open the pressure cooker (if using). Add the sautéed spice paste to the oxtail soup and stir well to combine.
⏱️ 3 min - 9
Taste the soup and adjust seasoning with more salt if needed. Let it simmer for another 5-10 minutes to allow the flavors to meld.
⏱️ 10 min - 10
Ladle the hot Sop Buntut into individual serving bowls. Garnish each bowl with sliced tomato, sliced spring onion, chopped celery, and a sprinkle of fried shallots.
⏱️ 3 min - 11
Serve immediately with a lemon wedge on the side for squeezing over the soup.
⏱️ 2 min