📝 About This Recipe
Sop Buntut is the crown jewel of Indonesian comfort food, once reserved for royalty but now a beloved staple across the archipelago. This soul-warming soup features succulent oxtail pieces simmered until the meat falls off the bone, bathed in a crystal-clear, aromatic broth infused with nutmeg, cloves, and cinnamon. It is a masterclass in balancing rich, fatty textures with the bright, clean flavors of fresh vegetables and lime.
🥗 Ingredients
The Meat and Broth
- 1 kg Oxtail (cut into 2cm thick rounds and trimmed of excess fat)
- 2.5 liters Water (filtered water for a cleaner broth)
- 5 cm Ginger (bruised or smashed)
- 1 piece Cinnamon stick (about 5cm long)
- 5 pieces Whole Cloves
- 1/2 piece Whole Nutmeg (cracked or slightly crushed)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 1 teaspoon Whole Black Peppercorns (toasted)
- 2 tablespoons Cooking Oil (for sautéing)
Vegetables and Seasoning
- 3 pieces Carrots (peeled and sliced into thick rounds)
- 2 large Potatoes (peeled and cubed into 2cm pieces)
- 1 stalk Leek (sliced into 1cm rounds)
- 2 tablespoons Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the savory notes)
For Garnish
- 2 sprigs Chinese Celery (Seledri) (finely chopped)
- 3 tablespoons Fried Shallots (Bawang Goreng) (for crunch and aroma)
- 2 medium Tomato (cut into wedges)
- 3 pieces Key Lime (cut into halves)
👨🍳 Instructions
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1
Blanch the oxtail: Place oxtail pieces in a large pot, cover with water, and bring to a rolling boil for 10 minutes. This removes impurities and ensures a clear broth.
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2
Drain the oxtail and discard the initial water. Rinse each piece of meat under cold running water to remove any remaining scum.
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3
In a clean pot (or pressure cooker), add the 2.5 liters of filtered water, the blanched oxtail, ginger, cinnamon, cloves, and nutmeg. Bring to a boil, then reduce to a very low simmer.
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4
Simmer the oxtail for 2.5 to 3 hours. If using a pressure cooker, 45-50 minutes should suffice. The meat should be tender but not yet falling off the bone.
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5
While the meat simmers, prepare the spice paste. Using a mortar and pestle or a small blender, grind the shallots, garlic, and peppercorns into a smooth paste.
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6
Heat 2 tablespoons of oil in a frying pan. Sauté the spice paste over medium heat until it becomes fragrant and turns a light golden brown. Do not burn the garlic.
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7
Once the oxtail is tender, add the sautéed spice paste directly into the simmering broth. Stir well to incorporate.
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8
Add the potatoes and carrots to the pot. Continue simmering for about 15-20 minutes until the vegetables are fork-tender.
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9
Season with salt and sugar. Taste the broth; it should be deeply savory with a distinct warmth from the pepper and nutmeg.
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10
Five minutes before turning off the heat, add the sliced leeks and tomato wedges. This keeps them vibrant and prevents them from becoming mushy.
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11
Turn off the heat. Skim off any excess fat floating on the surface if you prefer a leaner soup.
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12
Ladle the soup into deep bowls, ensuring each serving has a generous piece of oxtail and a mix of vegetables.
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13
Garnish heavily with chopped Chinese celery and a generous sprinkle of fried shallots. Serve immediately with a side of lime wedges.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a violent boil after the initial blanching; a gentle 'smile' (lazy bubbles) is perfect. If you have time, make the soup a day in advance; the flavors deepen significantly overnight and you can easily remove the solidified fat from the top. Always toast your whole peppercorns before grinding to release their essential oils and provide a more complex heat. Don't skip the nutmeg; it is the signature aromatic that defines an authentic Indonesian Sop Buntut. If you prefer 'Sop Buntut Goreng' (Fried Oxtail Soup), remove the tender meat from the broth, rub with sweet soy sauce, and grill or fry it briefly before serving it on a separate plate with the broth in a bowl.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the flavorful broth. Emping (melinjo nut crackers) are the traditional accompaniment, providing a slightly bitter, crunchy contrast. Include a side of Sambal Hijau (green chili sambal) or Sambal Kecap for those who enjoy a spicy kick. A side of Indonesian pickles (Acar) helps cut through the richness of the oxtail. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the warm spices.