Sop Buntut: Indonesian Oxtail Soup

Ingredients

• 1 kgoxtail, cut into small pieces and washed thoroughly
• 2 mediumpotatoes, cut into small pieces
• 2carrots, peeled, washed and cut into small pieces
• 2spring onions, cut into pieces about 2 cm long
• 1 mediumtomato, quartered
• 8shallots, peeled
• 5 clovesgarlic, peeled
• ¼ tspwhite pepper
• to tastesalt
• 3cloves
• 3 cmcinnamon
• ½ tspgrated nutmeg
• 45 ml (3 tbsp)vegetable oil
• 2.5 litreswater

Instructions

1. 1

   Parboil the oxtail

   Put the oxtail in a pot, cover it with water and bring the water to a boil.

2. 2

   Rinse the meat

   As soon as the water boils, turn off the heat. Drain it away and rinse the oxtail under cold water.

3. 3

   Start the soup

   Return the oxtail to the pot with 2.5 litres of fresh cold water. Bring it to a boil, then immediately reduce the heat and add salt.

4. 4

   Blend the aromatics

   Blend the shallots and garlic in a blender or food processor until they form a fine paste.

5. 5

   Fry the paste

   Heat the vegetable oil in a small frying pan. Shallow-fry the paste until fragrant, about 4 minutes, then add it to the soup.

6. 6

   Add the spices

   Add the white pepper, nutmeg, cloves and garlic.

7. 7

   Simmer until tender

   Continue cooking for about 2 hours, until the oxtail is tender. Taste and adjust the seasoning.

8. 8

   Cook the vegetables

   Once the oxtail is tender, add the potatoes and carrots. Cook for about 7 minutes, or until the potatoes are cooked.

9. 9

   Finish the soup

   Add the spring onions and tomato, then turn off the heat immediately.

10. 10

    Serve with rice

    Serve with steamed white rice and sambal.

What is sop buntut?

Sop buntut is Indonesian oxtail soup, a clear, gently spiced dish commonly served in restaurants and hotels across Indonesia. It brings together slow-cooked oxtail, vegetables and a fragrant shallot-and-garlic paste.

This version builds flavour by parboiling and rinsing the meat before simmering it in fresh water. Potatoes and carrots make it a substantial one-pot meal, while the tomato and spring onions are added at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 25g carbs, 46g fat.

The oxtail supplies most of the protein and fat, while the potatoes and carrots contribute carbohydrates; the oil adds further fat. Serve a moderate portion of rice alongside and add extra vegetables if you want to balance the plate without making the soup itself less satisfying.

Building flavour in the broth

Parboiling: the first boil is brief; draining and rinsing the oxtail clears away the initial cooking water before the longer simmer.

Aromatics: blending the shallots and garlic into a fine paste helps them disperse through the broth. Frying the paste for about 4 minutes until fragrant gives it a cooked, rounded flavour before it goes into the pot.

Spices: white pepper, nutmeg, cloves and cinnamon bring warmth without turning the clear soup into a thick or heavily spiced stew.

Let the oxtail set the pace

Tenderness: simmer the oxtail gently for about 2 hours, checking that the meat has softened before moving on. The time is a guide; the pieces may need longer to become tender.

Vegetables: add the potatoes and carrots only once the oxtail is tender. Their cooking time is much shorter, about 7 minutes, so they can soften without lingering in the pot for the full simmer.

Keep the soup clear

Gentle heat: after bringing the fresh water to a boil, lower the heat straight away. A quiet simmer suits this clear broth better than a vigorous boil.

Final additions: add the spring onions and tomato when the vegetables are cooked, then turn off the heat immediately as the method directs. This keeps the final stage brief and the garnish fresh-tasting.

Check the finish before serving

Oxtail: the meat should be tender after its long simmer; if it still feels firm, continue cooking before adding the vegetables.

Potatoes: test a piece after about 7 minutes. It should be cooked through but still hold its shape, rather than breaking apart in the broth.

Seasoning: taste the broth after the oxtail has softened and adjust the salt before serving.

Serve it as a meal

Rice: steamed white rice is the suggested accompaniment and makes the soup more filling. Serve it alongside or add a portion to each bowl.

Sambal: offer sambal at the table so each person can add as much heat as they like. The soup is also a good introduction to Indonesian flavours for anyone new to the cuisine.

Recipe notes & tips

• Cut the oxtail into small pieces as specified so it fits comfortably in the pot.
• Rinse the oxtail with cold water after draining the first cooking water.
• Keep the soup at a gentle simmer after lowering the heat.
• Fry the shallot and garlic paste until fragrant, using about 4 minutes as a guide.
• Check the potato for doneness after about 7 minutes, as the pieces may vary in size.
• Taste and adjust the salt before serving.

Variations

• More vegetables: Add extra carrot or potato while keeping the oxtail simmering time unchanged.
• Extra heat: Serve additional sambal at the table for anyone who wants a spicier bowl.
• Rice on the side: Keep the steamed white rice separate so diners can choose how much to add.
• Smaller pieces: Cut the vegetables into smaller pieces for easier spoonfuls, then check them early as they cook.

Common mistakes to avoid

• Skipping the rinse: Drain and rinse the oxtail after the first boil before adding fresh water.
• Boiling hard: Lower the heat as soon as the fresh soup reaches a boil to maintain a gentle simmer.
• Adding vegetables too soon: Wait until the oxtail is tender so the potatoes and carrots do not overcook.
• Guessing the finish: Check the oxtail for tenderness and the potatoes for doneness rather than relying on time alone.
• Overcooking the final additions: Add the tomato and spring onions at the end, then turn off the heat immediately.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, taking care not to boil the soup vigorously; store rice separately where possible.

Frequently asked questions