Sop Buntut: Indonesian Oxtail Soup
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.
Servings: 6 portions
Equipment
- Sieve or
- Colander
Ingredients
- 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 stalks scallions/ green onions/ spring onions finely sliced.
- Fried shallots.
- 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 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
Serving: 1g | Calories: 642kcal | Carbohydrates: 8g | Protein: 69g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Cholesterol: 230mg | Sodium: 1534mg | Fiber: 2g | Sugar: 3g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.