5 from 12 votes
Sop Buntut: Indonesian Oxtail Soup
Sop Buntut is a traditional Indonesian oxtail soup made by simmering seasoned oxtail in a spiced broth with aromatics like nutmeg, white pepper, garlic, and cloves. The slow cooking tenderizes the meat and produces a rich, cloudy soup. Tomatoes and scallions added near the end brighten the dish, which is garnished with crispy fried shallots for added texture and flavor.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
portions
Calories:
642 kcal
Course:
Dinner
Cuisine:
Indonesian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 portions
Amount Per Serving
Calories 642
% 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.