Sop Buntut Recipe

What is Sop Buntut? Sop Buntut is oxtail soup is made with Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles, lime and sambal. Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut.

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serves 4-6

cook time: 45 min, prep time:20 min

Sop Buntut Ingredients:

• 1 kilogram oxtail

• 2½ liter water

• 2 tbsp oil

• 1 cinnamon stick

• 5 cloves

• 1 tsp nutmeg

• 250 gram carrot, peeled and cut into 1 inch rounds

• 250 gram potato, peeled and cut into 8 wedges per potato

• 1 tbsp salt

• ½ tbsp sugar

• 1 tspn ground white pepper

• Grind the following into spice paste

• 10 shallots

• 5 cloves garlic

• 1 inch ginger

• ½ onion

• Garnish and accompaniments

• 1 tomato, diced

• 1 scallion, sliced

• 2 Chinese celery, sliced

• 1 lime, cut into wedges

• Deep fried shallot flakes

• Chili sauce

• 4 tbsp sweet soy sauce

• 4 Thai chilies, seeded and thinly sliced
  
  

Sop Buntut preparation:

1. Boil oxtails and water in a pot. Reduce heat and simmer for 2-3 hours or until oxtails are cooked and tender.

2. Remove oxtails from the stock and set aside.

3. Strain the stock to get a clear broth. Return the broth and oxtails back to the pot.

4. 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.

5. 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.

6. Turn off heat, serve the soup with slices of tomato, scallion, and chinese celery.

7. Sprinkle the soup with some deep fried shallot flakes.