Sop Buntut (Indonesian Oxtail Soup)
Sop Buntut is a rich and aromatic Indonesian oxtail soup, featuring tender oxtail simmered in a spiced broth with vegetables. This hearty soup is deeply flavorful and comforting, perfect for a satisfying meal.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 763 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 goxtail, cut into pieces
- 2.5 lwater
- 1 tspsalt
aromatics
- 1 pcsyellow onion, chopped
- 4 clovegarlic clove, minced
- 10 gginger, sliced
spices
- 0.5 tspnutmeg, ground
- 0.5 tspwhite pepper, ground
- 1 pcscinnamon stick
- 3 pcsclove, whole
- 2 pcscardamom pod, whole
vegetables
- 2 pcspotato, peeled and quartered
- 2 pcscarrot, peeled and sliced
- 1 pcstomato, quartered
garnish
- 30 gspring onion, chopped
- 2 tbspfried shallot
Equipment
ladle · large pot
The method
Step by step
- 1
Blanch the oxtail by placing it in a large pot, covering it with cold water, bringing it to a boil, and simmering for 10 minutes.
About 15 min
Cook’s note: Blanching helps to remove impurities and excess fat, resulting in a clearer broth.
- 2
Drain the oxtail, discard the water, and rinse the oxtail pieces thoroughly under cold running water.
About 5 min
- 3
Return the blanched oxtail to the clean pot and add fresh water.
About 2 min
- 4
Add the chopped yellow onion, minced garlic, sliced ginger, ground nutmeg, ground white pepper, cinnamon stick, whole cloves, and whole cardamom pods to the pot with the oxtail.
About 3 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the oxtail is very tender.
About 2 hr
Cook’s note: The longer you simmer, the more tender the oxtail will become.
- 6
Skim off any foam or fat that rises to the surface during simmering.
- 7
After 2 hours, add the quartered potatoes and sliced carrots to the pot.
About 2 min
- 8
Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
About 30 min
- 9
Stir in the quartered tomato and season with salt.
About 1 min
Cook’s note: Adjust salt to your preference.
- 10
Cook for an additional 5 minutes until the tomato slightly softens.
About 5 min
- 11
Ladle the Sop Buntut into bowls, garnishing with chopped spring onion and fried shallots before serving.
About 2 min
Cook’s note: Serve hot, optionally with steamed rice.
Per serving
Nutrition
- Calories
- 762.9kcal
- Protein
- 73g
- Carbs
- 24.3g
- Fat
- 40.4g
- Fibre
- 4.8g
- Sugar
- 4.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Sop Buntut in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.
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