Buntut Harum Paprika - stewed oxtail with paprika

Ingredients

• 500oxtail
• 4 clovesgarlic
• 1onion
• ½red pepper
• ½green pepper
• 2tomatoes
• 3 tbsptomato sauce (see recipe)
• ½ tspsalt
• ½ tsppepper
• 1 tsppalm sugar
• 750 mlwater
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the oxtail into slices about 2 cm thick. Finely chop the garlic, slice the onion and peppers into thin strips, and finely slice the tomatoes.

2. 2

   Boil the oxtail

   Heat the water in a pan and add the meat. Cook for 25 minutes, then lift out the oxtail and set it aside. Keep 600 ml of the broth.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the onion and garlic for 3 minutes.

4. 4

   Add vegetables and sauce

   Add the oxtail, peppers and tomatoes, and mix well. Stir in the tomato sauce, salt, pepper and palm sugar.

5. 5

   Simmer until tender

   Pour in the reserved broth and cook slowly until the oxtail is tender.

What is Buntut Harum Paprika?

Buntut means oxtail in Indonesian, and this is a gently stewed version with tomato, peppers and a sweet-savoury sauce. Its simple preparation lets the meat and vegetables build flavour together.

The first simmer gives the oxtail a head start; it then finishes cooking in the seasoned broth. The peppers and tomatoes bring colour and freshness to the rich meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The oxtail is the main source of protein and much of the dish’s energy and fat; the oil adds further fat. The tomato, peppers and palm sugar contribute most of the carbohydrates. Serve a moderate helping with plenty of vegetables alongside to balance the plate.

Choosing and preparing the oxtail

Oxtail: cut it into slices about 2 cm thick as directed so it can cook evenly. Ask your butcher to portion it if it is not already cut.

Broth: keep 600 ml from the initial cooking rather than draining it away. This becomes the liquid base for the final simmer.

Build flavour in stages

Aromatics: give the onion and garlic the full 3 minutes in the oil before adding the other ingredients. This starts the flavour base without needing a separate seasoning step.

Tomato and peppers: stir them through with the oxtail before adding the sauce and seasonings. Mix well so the salt, pepper and palm sugar are distributed.

How to tell when it is ready

Tenderness: the recipe gives no fixed time for the final simmer, so use the meat as your guide. Continue cooking slowly until the oxtail is tender.

Liquid: keep the stew at a gentle simmer rather than a hard boil. The reserved broth should help the meat cook while carrying the tomato and seasoning through the pot.

Timing and planning

The listed total time is 60 minutes, including the 25-minute first cook and 3-minute fry. The final simmer is specified by tenderness rather than a set number of minutes.

Allow for that variable finishing time when planning the meal. Prepare and slice the vegetables while you get the first pot of water heating.

What to serve alongside

Rice is a natural partner for the tomato-rich broth and makes the stew into a filling meal. Spoon some of the sauce over the rice as you serve.

For a lighter balance, add a simple side of steamed greens or a crisp salad. Keep the side lightly seasoned so it does not compete with the stew.

Recipe notes & tips

• Keep 600 ml of the first cooking broth for the final simmer.
• Cut the oxtail into similarly sized slices so they cook more evenly.
• Slice the peppers and onion thinly so they soften in the stew.
• Keep the final cooking stage at a gentle simmer.
• Taste the broth near the end and adjust the seasoning if needed.

Variations

• Add ginger: finely chop a little with the garlic for a warmer aromatic note.
• Use mild chilli: add it with the peppers for gentle heat.
• Add more tomato: include an extra sliced tomato for a fruitier broth.
• Serve with rice: spoon the stew and its broth over cooked rice.
• Add greens: serve with steamed greens on the side for a fresh contrast.

Common mistakes to avoid

• Discarding the broth: reserve 600 ml after the first cook for the stew.
• Boiling hard: a vigorous boil can make the meat cook unevenly; keep the final simmer gentle.
• Stopping too soon: the oxtail needs to become tender, so use that cue rather than relying only on the clock.
• Adding the sauce before frying the aromatics: fry the onion and garlic for 3 minutes first to build the base.
• Cutting uneven slices: pieces of different thicknesses may cook at different rates; aim for slices about 2 cm thick.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions