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Sop Buntut – Oxtail Soup

Sop buntut (oxtail soup) is very popular in Indonesia. If you ever visited an Indonesian
restaurant that serves this soup, it is really hard to miss it since this is probably the most
expensive dish among the many dishes available. I am sure that part of the reason for the
princely price is due to the cost of buntut (oxtail), they are comparable to some of the choices
cut of beef! This is why I rarely make this soup, though I love them to death. And when
going out for a bite, I will treat myself to this maybe once in a year, haha, since the next
cheapest dish in a menu can easily be half the price of this soup. I kid you not.
Sop Buntut – Oxtail Soup

Lately there seems to be numerous places offering sop buntut bakar (grilled oxtail soup).
These places claimed that they grilled the oxtail first, presumably with some spices, and made
the soup from the grilled oxtail. If you own a grill, you can give it a try. I wouldn’t be
surprised if the taste is indeed superior to the traditional one, after all, it is no secret that broth
made from grilled meat should be better than un-grilled one, right? ♥
Sop Buntut – Oxtail Soup
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Sop Buntut - Oxtail Soup
Author: Daily Cooking Quest
Cuisine: Indonesian
Prep time: 30 mins
Cook time: 3 hours 30 mins
Total time: 4 hours
Serves: 8

Ingredients

 1 kilogram oxtail (Indonesian: buntut sapi)

 2½ liter water
 2 tablespoon oil
 1 cinnamon stick (Indonesian: kayu manis)
 5 cloves (Indonesian: cengkeh)
 1 teaspoon nutmeg (Indonesian: bubuk pala)
 250 gram carrot, peeled and cut into 1 inch rounds
 250 gram potato, peeled and cut into 8 wedges per potato
 1 tablespoon salt
 ½ tablespoon sugar
 1 teaspoon ground white pepper

Grind the following into spice paste

 10 shallots (Indonesian: bawang merah)

 5 cloves garlic (Indonesian: bawang putih)
 1 inch ginger (Indonesian: jahe)
 ½ onion (Indonesian: bawang bombay)

Garnish and accompaniments

 1 tomato (Indonesian: tomat), cut into small slices

 1 scallion (Indonesian: daun bawang), thinly sliced
 2 Chinese celery (Indonesian: daun seledri), thinly sliced
 1 lime, cut into wedges
 deep fried shallot flakes (Indonesian: bawang merah goreng)

Chili sauce (mixed the following)

 4 tablespoon sweet soy sauce (Indonesian: kecap manis)

 4 Thai chilies (Indonesian: cabe rawit), seeded and thinly sliced

Instructions

1. Boil oxtails and water in a pot. Reduce heat and simmer for 2-3 hours or until oxtails
are cooked and tender. Remove oxtails from the stock and set aside. Strain the stock
to get a clear broth. Return the broth and oxtails back to the pot.
2. In a frying pan, heat oil and sauté spice paste, cinnamon stick, cloves, and nutmeg
until fragrant. About 5 minutes. Add this to the pot with broth and oxtails.
3. Bring the oxtail and broth back to a boil. Add carrot and potato and season with salt,
sugar, and ground white pepper. Reduce heat and cook until carrot and potato are
cooked and tender, but still quite firm. About 20 minutes. Adjust salt and sugar as
needed.
4. Turn off heat, serve the soup with slices of tomato, scallion, and Chinese celery.
Sprinkle the soup with some deep fried shallot flakes. The soup is best eaten when
still piping hot with a bowl of steamed white rice accompanied with the chili sauce
and a squeeze of lime juice.