Sop Buntut is a traditional Indonesian oxtail soup, renowned for its rich, hearty broth infused with aromatic spices and herbs. This comforting dish features tender oxtail pieces simmered with vegetables like carrots and potatoes, flavored with a blend of nutmeg, cloves, and other spices. Often garnished with fried shallots, celery, and a squeeze of lime, Sop Buntut is a beloved dish in Indonesia, commonly served with steamed rice and sambal for a satisfying meal. Its depth of flavor and warmth make it perfect for family gatherings or a cozy meal.
Ingredients (Serves 4-6)
For the Soup:
- 1.5 kg (3.3 lbs) oxtail, cut into 5 cm (2-inch) pieces
- 2 liters (8 cups) water
- 2 medium carrots, peeled and cut into 2 cm rounds
- 2 medium potatoes, peeled and cut into 4 cm chunks
- 2 celery stalks, chopped (for broth)
- 1 large tomato, quartered
- 1 leek, white part only, sliced thinly
- 2 tablespoons vegetable oil
For the Spice Paste (Bumbu):
- 6 shallots (or 1 medium red onion)
- 4 cloves garlic
- 1 cm (0.5 inch) fresh ginger
- 1 teaspoon white peppercorns
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon sugar
For the Bouquet Garni (Spice Bundle):
- 2 cinnamon sticks (about 5 cm each)
- 4 whole cloves
- 2 star anise
- 1 bay leaf
- 1 small piece of cheesecloth and kitchen twine (to wrap spices)
For Garnish and Serving:
- 1/4 cup fried shallots (store-bought or homemade)
- 2 tablespoons chopped celery leaves
- 2 tablespoons chopped green onions
- 1 lime, cut into wedges
- Sambal oelek or sambal terasi (optional, for spice)
- Steamed jasmine rice
- Emping (melinjo crackers, optional)
Equipment:
- Large stockpot or Dutch oven
- Mortar and pestle or food processor
- Cheesecloth and kitchen twine
- Skimmer or slotted spoon
- Small frying pan (if making fried shallots)
Step-by-Step Instructions
Step 1: Prepare the Oxtail
- Clean the Oxtail: Rinse the oxtail pieces under cold water to remove any bone fragments or blood. Pat dry with paper towels.
- Blanch the Oxtail: In a large stockpot, bring 1 liter of water to a boil. Add the oxtail pieces and boil for 5-7 minutes to remove impurities. Skim off any foam that rises to the surface. Drain and rinse the oxtail under cold water to clean thoroughly.
Step 2: Make the Spice Paste (Bumbu)
- Prepare Ingredients: Peel shallots, garlic, and ginger. If using fresh spices, lightly toast the white peppercorns in a dry pan for 1-2 minutes to enhance flavor.
- Blend the Paste: In a mortar and pestle or food processor, combine shallots, garlic, ginger, white peppercorns, nutmeg, cloves, salt, and sugar. Blend into a smooth paste, adding 1-2 tablespoons of water if needed to help blend.
- Sauté the Paste: Heat 2 tablespoons of vegetable oil in the stockpot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant and slightly golden. Set aside.
Step 3: Cook the Oxtail
- Simmer the Oxtail: In the same stockpot, add the blanched oxtail and 2 liters of fresh water. Bring to a boil, then reduce to a low simmer.
- Add Spice Bundle: Wrap the cinnamon sticks, cloves, star anise, and bay leaf in a piece of cheesecloth and tie with kitchen twine to create a bouquet garni. Add it to the pot along with the sautéed spice paste.
- Cook Low and Slow: Simmer the oxtail, covered, for 2.5-3 hours on low heat, or until the meat is tender and nearly falling off the bone. Skim off any foam or excess fat from the surface periodically. If using a pressure cooker, cook for 45-60 minutes to speed up the process.
- Check Tenderness: Test the oxtail with a fork; it should be soft and easily pierced. If not, continue simmering and check every 20 minutes.
Step 4: Add Vegetables
- Add Potatoes and Carrots: Once the oxtail is tender, add the potato chunks and carrot rounds. Simmer for 15-20 minutes until the vegetables are soft but not mushy.
- Add Tomato and Leek: Add the quartered tomato and sliced leek. Cook for an additional 5 minutes to soften slightly and meld flavors.
- Season the Broth: Taste the broth and adjust with additional salt or sugar if needed. The broth should be savory with a hint of warmth from the spices.
Step 5: Prepare Garnishes (Optional Homemade Fried Shallots)
- Make Fried Shallots: If not using store-bought, thinly slice 2-3 shallots. Heat 1/4 cup vegetable oil in a small frying pan over medium heat. Fry the shallots until golden and crispy (about 5-7 minutes), stirring frequently to avoid burning. Drain on paper towels and set aside.
- Prep Other Garnishes: Chop celery leaves and green onions. Cut the lime into wedges for serving.
Step 6: Serve
- Assemble the Dish: Remove the bouquet garni from the pot. Ladle the oxtail, vegetables, and broth into deep bowls, ensuring each serving has a generous portion of oxtail and vegetables.
- Garnish: Sprinkle each bowl with fried shallots, celery leaves, and green onions. Serve with lime wedges on the side for squeezing over the soup.
- Accompaniments: Serve with steamed jasmine rice, sambal for spice, and emping crackers for crunch. For an authentic experience, provide small bowls of sambal oelek or sambal terasi for dipping.
Tips for Success
- Oxtail Quality: Choose oxtail with a good balance of meat and fat for a richer broth. Fresh oxtail is ideal, but frozen works if thawed completely.
- Broth Clarity: Blanching the oxtail and skimming the broth regularly ensures a clear, clean-tasting soup.
- Spice Adjustments: Adjust the peppercorns or add chilies to the spice paste for a spicier kick. For a milder flavor, reduce the white pepper and omit cloves.
- Make Ahead: The soup tastes even better the next day as flavors meld. Prepare the oxtail and broth a day in advance, refrigerate, and reheat gently before adding vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stovetop over low heat.
Nutritional Information (Per Serving, Approximate)
- Calories: 400-450 kcal (varies by oxtail fat content)
- Protein: 35g
- Fat: 20g
- Carbohydrates: 20g
- Sodium: 800mg
Enjoy your homemade Sop Buntut!
