Sop Buntut - Indonesia's Famous Oxtail Soup Recipe - RecipeGuru

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Step 1

Boil oxtails and water in a soup pot, then simmer until the meat is tender. This usually takes about 2 hours. If you have a pressure cooker, you can reduce the cooking time considerably to a mere 30 minutes. 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.

Step 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.

Step 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.

Step 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.

Step 5

To reheat, you can place the soup (simply chilled or completely frozen) in a soup pot and heat on medium until the soup boils. It will taste exactly like the day you make it.

Step 6

Cook the soup following the above recipe.

Step 7

Right before serving, heat up your grill and grill the oxtails so the fat crisp up.

Step 8

Then return the grilled oxtails to the soup and serve as usual.