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Sop Buntut

Shruthi
Sop Buntut is a rich and comforting Indonesian oxtail soup made with tender slow-cooked beef oxtail.The broth is infused with garlic, shallots, ginger, nutmeg, cloves, cinnamon, and black pepper.Potatoes, carrots, tomatoes, and celery add hearty texture and natural sweetness.Slow simmering allows the oxtail to become exceptionally tender while enriching the broth.Fresh lime, fried shallots, spring onions, and celery brighten the deep savory flavors.Serve this traditional-style soup with steamed rice, sambal, and crackers for a complete Indonesian meal.
Print Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course, Soup
Cuisine Indonesian
Servings 4
Calories 700 kcal

Ingredients
  

For the Oxtail

  • 1.5 kg beef oxtail, cut into pieces
  • 2 tablespoons vegetable oil
  • 1½ teaspoons salt
  • 1 teaspoon black pepper

For the Aromatic Spice Paste

  • 6 shallots, roughly chopped
  • 5 garlic cloves
  • 1-inch piece fresh ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon ground nutmeg

For the Soup

  • 2 liters water or beef stock
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 stalk lemongrass, bruised
  • 2 medium potatoes, peeled and cut into chunks
  • 2 medium carrots, sliced
  • 2 tomatoes, cut into wedges
  • 2 stalks celery, sliced
  • 1 medium onion, sliced
  • 1 tablespoon soy sauce
  • Black pepper, to taste

For Garnishing

  • 2 spring onions, finely sliced
  • 2 tablespoons chopped celery leaves
  • 4 tablespoons crispy fried shallots
  • Lime wedges
  • Fresh red chilies, sliced
  • Crispy prawn crackers, optional

For Serving

  • Steamed white rice
  • Indonesian sambal
  • Lime wedges
  • Emping or prawn crackers
  • Fried shallots

Instructions
 

Clean the Oxtail

  • Place the oxtail pieces in a large pot and cover them with cold water.
    Bring the water to a boil and simmer for approximately 5–10 minutes.
    Drain the oxtail and discard the cooking water.
    Rinse the oxtail pieces under clean water and wipe the pot clean.
    This blanching step helps remove excess impurities and creates a cleaner, clearer soup.

Prepare the Aromatics

  • Add the shallots, garlic, ginger, coriander, pepper, and nutmeg to a food processor.
    Blend into a coarse aromatic paste.
    You can also finely mince the ingredients by hand if you do not have a food processor.

Brown the Oxtail

  • Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat.
    Season the oxtail pieces with salt and black pepper.
    Brown them in batches for approximately 2–3 minutes per side.
    Avoid overcrowding the pot.
    Transfer the browned oxtail to a plate.

Fry the Spice Paste

  • Reduce the heat to medium.
    Add the aromatic spice paste to the same pot.
    Cook for approximately 3–5 minutes, stirring frequently.
    The paste should become fragrant and slightly golden.
    This step develops the deeper Indonesian flavor of the soup.

Build the Broth

  • Return the browned oxtail to the pot.
    Pour in approximately 2 liters of water or beef stock.
    Add the bay leaves, cinnamon stick, cloves, bruised lemongrass, sliced onion, soy sauce, and sugar.
    Stir gently.

Add Tomatoes and Celery

  • Add the tomato wedges and sliced celery during the final 10 minutes of cooking.
    This keeps their texture fresher and adds a bright vegetable flavor to the broth.

Season the Soup

  • Taste the broth carefully.
    Add additional salt, black pepper, or soy sauce as needed.
    The soup should taste rich and savory with gentle warmth from the spices.
    Remove the cinnamon stick, cloves, bay leaves, and lemongrass before serving

Finish the Soup

  • Turn off the heat and allow the soup to rest for approximately 5 minutes.
    If there is excessive fat on the surface, carefully skim some off with a spoon.
    For an even cleaner broth, refrigerate the soup and remove the solidified fat from the surface before reheating
    Garnish

Garnish

  • Ladle the hot Sop Buntut into large bowls.
    Top generously with fried shallots, spring onions, celery leaves, and fresh cilantro.
    Add sliced red chilies for extra heat.

Serve

  • Serve immediately with steamed white rice, lime wedges, sambal, and crispy crackers.
    Squeeze fresh lime juice over the soup just before eating to brighten the rich broth.

Notes

  • Blanch the oxtail first: This helps create a cleaner and clearer broth.
  • Brown the meat: Browning develops deeper savory flavor.
  • Simmer gently: A slow simmer produces tender oxtail and a flavorful broth.
  • Skim excess fat: Oxtail naturally contains a significant amount of fat.
  • Do not rush the cooking: Tough oxtail needs sufficient time to become tender.
  • Add vegetables later: Potatoes and carrots can become mushy if cooked for several hours.
  • Taste before adding salt: Stock and soy sauce can already contain sodium.
  • Use fresh lime at serving: The acidity balances the richness of the broth beautifully.

 

Keyword Authentic Indonesian Soup, Indonesian Beef Soup, Indonesian Comfort Food, Indonesian Oxtail Soup, Oxtail Soup Recipe, Sop Buntut