Sop buntut
Sop buntut, from above
Non vegJakarta

Sop buntut

Oxtail in a clear, clove scented broth with carrots and potatoes. Comfort with a nutmeg wink.

180 minTime
42 gProtein each
mildSpice
Oxtail soup1 chapter · 1 min read

Make it your way

Grandma's wayOxtail, clove and nutmeg broth.
The original
414kcalsame
42 gproteinsame
4 gfibresame
180minutessame

Sop buntut.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef1.2 kg oxtail, about 600 g meat, in pieces
Water10 cups
Whole spices4 cloves, a pinch of nutmeg, 1 cinnamon stick
White pepper½ tsp
Garlic6 cloves
Shallots4, sliced and fried
Cooking oil (vegetable oil)1 tbsp
Carrot2, in chunks
Potato2, in chunks
Tomato2, in wedges
Spring onion (green onion, scallion)sliced
Coriander leaves (cilantro)or celery leaves
Saltto taste
Lemonlime wedges

Method

4 steps
  1. 1Blanch oxtail 10 minutes, drain and rinse.
  2. 2Simmer oxtail with fresh water, spices, pepper and crushed garlic on low until the meat is very tender.
  3. 3Add carrots and potatoes and cook until tender; add tomato for the last 3 minutes. Season.
  4. 4Fry the shallots crisp. Serve with spring onion, herbs, fried shallots and lime.
Serve it like this

Ladle into deep bowls with oxtail pieces on top, scatter fried shallots and herbs, and serve with rice, sambal and lime.

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Make it a meal

What goes with Sop buntut: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi uduk40 min
Bread or rice Methi thepla40 min
On the side Sambal terasi25 min
On the side Perkedel kentang45 min
To drink Sol kadhi40 min
Something sweet Martabak manis90 min
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