Sop Buntut: Indonesian Oxtail Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 portions
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Calories
642 kcal
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Course
Dinner
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Cuisine
Indonesian
Sop Buntut: Indonesian Oxtail Soup
Description
Sop Buntut begins with parboiling oxtail pieces to remove impurities before rinsing. The broth is prepared by boiling water infused with onion, garlic, nutmeg, white pepper, ginger, cloves, and salt, creating a fragrant base. The oxtail is added back and cooked slowly over low heat until the meat is tender and the broth thickens with collagen, resulting in a hearty and cloudy soup.
The broth's ground white pepper provides a sharp, aromatic spiciness, complemented by warming nutmeg and cloves. The addition of fresh tomato chunks and finely sliced scallions near the end adds color and freshness, balancing the rich meat flavors. The fried shallot garnish offers a crispy note contrasting with the soft meat and soothing broth.
Sop Buntut is typically enjoyed as a main soup course served with steamed rice. It can be served as is or with the oxtail pieces deep-fried separately (called Sop Buntut Goreng) for a crispy meat option alongside the soup.
Ground white pepper is preferred for its flavor but can be substituted with black pepper with adjustment. Cooking the soup longer deepens flavors, and checking seasoning before serving ensures balance.
Ingredients
- 52.9 ounces Oxtail cut into 2 inches chunks ( you can ask your butcher).
- 2 onion peeled and chopped, medium brown or yellow
- 5 cloves garlic finely sliced.
- ¼ nutmeg
- 1 teaspoon ground white pepper see the note.
- 2 teaspoons salt
- ½ inch ginger peeled.
- 5 clove
- 2 tomato cut in chunks
- 2 talks scallions finely sliced, also called green onions, spring onions
- shallot fried
- 14 cups water
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 preferred for its sharper and subtler aroma; substitute black pepper if unavailable and adjust seasoning to taste.
- If desired, after cooking, the oxtail pieces can be deep-fried separately to make Sop Buntut Goreng, served alongside rice and broth.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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