Authentic Indonesian Sop Buntut - Oxtail Soup (super mantab dan gampang!)

oxtail

🥗Healthier: beef shank

💰Cheaper: beef neck bones

Beef shank is leaner while neck bones are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

fried shallots

🥗Healthier: crispy onions

💰Cheaper: onion powder

Crispy onions provide crunch without frying.

carrots

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is budget-friendly.

Dice the garlic, crush the ginger, and chop the onions.

Drizzle oil in a pan over medium heat.

Add the diced garlic, crushed ginger, and chopped onions to the pan and lightly sauté to draw out the flavor.

Add half a stick of cinnamon, 1 tablespoon of nutmeg, some cloves, salt, and pepper to the pan and continue to sauté until golden and aromatic.

Turn off the heat and set the sautéed aromatics aside.

Parboil the oxtail in a pot of hot water for 5 minutes to remove scum.

Transfer the oxtail to a pot with 8 cups of fresh water and bring to a boil.

Combine the oxtail with the sautéed aromatics and give it a quick stir.

Cook in a pressure cooker for 45 minutes or boil over medium heat for 1.5 - 2 hours.

Peel and chop the vegetables (carrots and potatoes) to your desired size.

After 2 hours of boiling, strain the soup to make a clear broth and remove the oxtail.

Optionally, pan-fry the oxtail until golden brown and slightly crusty.

Strain out the aromatics from the broth, and top up with water if needed.

Taste the broth and season with salt, pepper, and sugar as needed.

Add the chopped carrots and potatoes to the broth and boil until soft.

Prepare sambal by dicing 4 chilies and 2 pieces of garlic, then crush with a mortar and pestle or food processor.

Sauté the sambal in a pan over medium heat until the color changes and the liquid evaporates.

After the carrots and potatoes are soft, add the tomatoes and boil for another 2 minutes.

Remove excess oil from the soup but leave some for body.

Combine the oxtail with the vegetables and broth, and garnish with celery leaves and lime juice.

Cooking Techniques

Equipment Needed

Spice Level: