Sop Buntut (Indonesian Oxtail Soup)

Name: Sop Buntut (Indonesian Oxtail Soup)
Prep time: 45 min
Cook time: 330 min
Total time: 375 min
Ingredients: 4 shallots, peeled and halved; 1 large onion, quartered, divided; 1 (2 inch) piece ginger, peeled and thinly sliced across the grain; 5 cloves garlic, peeled; 3 tablespoons canola oil; 6 whole cloves; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cinnamon; 4 pounds meaty oxtail pieces, at room temperature; 3 stalks celery, cut into 1-inch pieces; 2 large carrots, cut into 2-inch pieces, divided; 4 cups water, or as needed to cover; 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks; 3 large carrots, cut into 2-inch pieces; 2 teaspoons salt; 0.5 teaspoon ground black pepper; 2 tablespoons white sugar; 2 tablespoons fish sauce; 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges; 1 (2.8 ounce) can French-fried onions

5.0

(1)

1 Review

3 Photos

This is my version of Indonesian sop buntut, a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side.

Submitted by PeaceBaking

Updated on January 28, 2023

close up view of Sop Buntut (Indonesian Oxtail Soup) garnished with greens and a slice of tomato, in a bowl

Prep Time:

45 mins

Cook Time:

5 hrs 30 mins

Total Time:

6 hrs 15 mins

Servings:

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 8 servings

4 shallots, peeled and halved
1 large onion, quartered, divided
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
5 cloves garlic, peeled
3 tablespoons canola oil
6 whole cloves (Optional)
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
4 pounds meaty oxtail pieces, at room temperature
3 stalks celery, cut into 1-inch pieces
2 large carrots, cut into 2-inch pieces, divided
4 cups water, or as needed to cover
3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
3 large carrots, cut into 2-inch pieces
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons white sugar
2 tablespoons fish sauce
3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
1 (2.8 ounce) can French-fried onions

Directions

Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

Tips

Instead of using a food processor, you can make the shallot paste with a mortar and pestle or mince everything finely.

Substitute vegetable oil for the canola oil if desired.

You can cook the spices and shallot paste in a small saucepan, then place everything in a slow cooker, cover with water, and cook for the same amount of time.

Nutrition Facts (per serving)

520	Calories
26g	Fat
35g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 520
% Daily Value *
Total Fat 26g	33%
Saturated Fat 8g	42%
Cholesterol 125mg	42%
Sodium 1217mg	53%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	16%
Total Sugars 9g
Protein 38g	76%
Vitamin C 26mg	29%
Calcium 79mg	6%
Iron 6mg	32%
Potassium 906mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.