Sop Buntut: Indonesian Oxtail Soup

Name: Sop Buntut: Indonesian Oxtail Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 portions
Ingredients: 52.9 ounces Oxtail; 2 medium brown/ yellow onions; 5 cloves garlic; ¼ nutmeg seed; 1 teaspoon ground white pepper; 2 teaspoons salt; ½ inch ginger; 5 cloves; 2 tomatoes; 2 talks scallions/ green onions/ spring onions; Fried shallots; 14 cups water

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 portions
Calories
642 kcal
Course
Dinner
Cuisine
Indonesian

Sop Buntut: Indonesian Oxtail Soup

Liam Rios

Report

Sop Buntut is an Indonesian clear oxtail soup that offers flavour and delicacy. It is made with simple ingredients, and its taste is focused on savoury oxtail.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

52.9 ounces Oxtail cut into 2 inches chunks ( you can ask your butcher).
2 medium brown/ yellow onions peeled and chopped.
5 cloves garlic finely sliced.
¼ nutmeg seed.
1 teaspoon ground white pepper see the note.
2 teaspoons salt.
½ inch ginger peeled.
5 cloves.
2 tomatoes cut in chunks.
2 talks scallions/ green onions/ spring onions finely sliced.
Fried shallots.
14 cups water.

Add to Shopping List

Instructions

Boil 6 cups/ 1.5 litres of water, then place the oxtail chunks in it. Cook until the water reaches the boiling point again, and you can see the impurities/dirt from the meat floating on the surface. Turn the heat off, drain the oxtail and rinse it. Set aside.
Boil about 8 cups / 2 litres of water, or you can use hot boiling water from the kettle. When it’s boiling, add the onion, garlic, nutmeg, ground white pepper, ginger, cloves, and salt to it. Let it cook for about 5 minutes before adding the oxtail in.
Cook the oxtail at moderate-high heat until it reboils. Then turn the heat down to the lowest. And slowly cook the oxtail at moderately low heat until the meat is tender and the soup is cloudy. It takes approximately 45-60 minutes. But the longer the better. Check the taste.
Put the tomatoes and spring onions in. Then turn the heat off but leave the pan lid on for about 2-3 minutes before serving your Sop Buntut.
Garnish the oxtail soup with fried shallots before serving.

Notes

Ground white pepper is more-preferable for this soup recipe because it has a sharper taste and smells that you only need a little. However, if it’s not available to you, you can swap it with ground black pepper. Just check the taste and add more if needed.
If you like, once you finish cooking the soup, you can take the oxtail pieces out and deep-fry them. This way, your dish will be called Sop Buntut Goreng, which literally means fried oxtail soup. You serve it on a plate together with the rice and a bowl of soup/broth on the side.

Nutrition Information

Show Details

Serving 1g Calories 642kcal (32%) Carbohydrates 8g (3%) Protein 69g (138%) Fat 36g (55%) Saturated Fat 14g (70%) Polyunsaturated Fat 16g Cholesterol 230mg (77%) Sodium 1534mg (64%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 642 kcal

% Daily Value*

Serving	1g
Calories	642kcal	32%
Carbohydrates	8g	3%
Protein	69g	138%
Fat	36g	55%
Saturated Fat	14g	70%
Polyunsaturated Fat	16g	94%
Cholesterol	230mg	77%
Sodium	1534mg	64%
Fiber	2g	8%
Sugar	3g	6%