Sop Buntut Indonesian Oxtail Soup

Name: Sop Buntut Indonesian Oxtail Soup
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 4 servings
Ingredients: 3 lb oxtail, cut at the joints; 6 shallots, 4 sliced, 2 whole; 4 cloves garlic, crushed; 2 inch fresh ginger, sliced; 1/2 tsp freshly grated nutmeg; 4 whole cloves; 1 cinnamon stick; 3 carrots, cut into thick coins; 2 yukon gold potatoes, cut into chunks; 2 tomatoes, quartered; 2 tsp kosher salt; 3 scallions and celery leaves, chopped; fried shallots, sambal and lime wedges, for serving

Oxtail simmered until silky in a clear broth perfumed with nutmeg, clove and cinnamon, with carrots and potatoes. Finished at the table with fried shallots, sambal and lime.

4.8 146 cooks rated this

Prep: 20 min
Cook: 3 hr 30 min
Serves: 4
Level: Medium

Free recipe Jump to method

Sop buntut is Indonesian comfort food with a surprising spice note: nutmeg and clove, a nod to the Spice Islands where both once grew. The broth should be clear, so blanch the oxtail first and keep the pot at a lazy simmer. Many Jakarta restaurants also serve a grilled or fried version, but the soup is the classic. Put the table sauces out in small bowls: sweet soy sauce, a hot sambal, lime wedges and crisp fried shallots. Steamed rice on the side is expected.

Ingredients

Serves 4

Method

Cover the oxtail with cold water, bring to a boil and cook 10 minutes. Drain, rinse the pieces and wash the pot.
Done
Return the oxtail to the pot with 3 quarts water, the whole shallots, ginger, cloves and cinnamon. Bring to a simmer, skim, and cook gently, partly covered, for 2 1/2 hours.
Done
Fry the sliced shallots and garlic in 2 tbsp oil skimmed from the broth over medium heat for 5 minutes until golden, then stir them into the pot along with the nutmeg and salt.
Done
Add the carrots and potatoes and simmer 25 minutes until tender and the oxtail meat is soft enough to pull from the bone with a spoon.
Done
Drop in the tomatoes for the last 5 minutes so they soften but hold their shape. Fish out the cinnamon stick and ginger.
Done
Ladle into bowls, sprinkle with scallions and celery leaves, and serve with fried shallots, sambal, lime and steamed rice.
Done

Hand lifting the lid of a red Dutch oven on a stove — Checking the braise under the Dutch oven lid

Hand seasoning a pot of broth beside a pan of browned meat — Seasoning the broth beside a pan of browned meat

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