Sup Buntut Goreng - oxtail soup with sambal

Ingredients

• 750 goxtail
• 2500 mlwater
• 2 cmginger
• 1/2nutmeg
• 5garlic cloves
• 1 thin stalkcelery
• 5shallots
• 1spring onion
• 2potatoes
• 1carrot
• 1 tsppepper
• 2 tspsalt
• as neededoil
• 5shallots
• 1tomato
• 8red chillies
• 1 tsptoasted shrimp paste (terasi)
• 1 tspsalt
• 2limes, sliced
• as neededemping crackers

Instructions

1. 1

   Prepare ingredients

   Cut the oxtail into pieces. Finely chop the garlic and slice the shallots thinly. Dice the potatoes, cut the spring onion into 1 cm pieces, slice the carrot thinly and tie the celery into a knot.

2. 2

   Cook the oxtail

   Put the water, oxtail, ginger, nutmeg, garlic and celery in a pan. Cook until the meat is tender.

3. 3

   Fry the oxtail

   Lift the oxtail out of the pan and leave it to drain. Heat oil in a pan and fry the meat until golden brown and crisp, then set it aside.

4. 4

   Finish the broth

   Add the potatoes, carrot, salt and spring onion to the stock. Cook until the vegetables are done.

5. 5

   Make the sambal

   Finely chop the chillies, shallots and tomato. Heat a little oil in a pan and fry the shallots until golden brown. Add the chillies and tomato and fry until soft, then pound or grind them with the shrimp paste and salt into a fine paste.

6. 6

   Serve the soup

   Put some fried oxtail in each bowl and ladle the stock over it. Serve with the sambal and accompaniments.

What is sup buntut?

Sup buntut is Indonesian oxtail soup: the meat is cooked in broth until tender, then served with the broth and accompaniments. This version fries the cooked oxtail until crisp and pairs it with a separate chilli sambal.

The dish brings together a gently spiced stock, soft vegetables and rich oxtail. Lime and emping add a bright, crunchy contrast at the table.

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 fat, while the potatoes provide most of the carbohydrate; the oil used for frying also contributes fat. Serve with plenty of the broth and vegetables, and add lime and emping to suit your appetite.

Building the broth

Oxtail: simmer it with ginger, nutmeg, garlic and celery so their flavours infuse the cooking liquid as the meat softens.

Aromatics: the recipe uses whole pieces of ginger and celery, alongside chopped garlic. Tie the celery into a knot as directed so it is easy to lift out or work around when serving.

Getting crisp oxtail

Drain first: let the cooked meat drain before frying. Excess liquid can make the oil spit and slow browning.

Fry in batches if needed: give the pieces room in the pan so they brown rather than steam. Look for a golden exterior, then set them aside while the vegetables finish cooking.

Cooking the vegetables

Cut consistently: slice the carrot thinly and dice the potatoes so the pieces cook evenly in the stock.

Check for doneness: cook the vegetables until tender, rather than relying only on the clock. The method does not specify a separate cooking time for this stage.

Making the sambal

Shallots first: fry them until golden before adding the chillies and tomato. This gives the sambal a cooked, savoury base.

Finish by pounding or grinding the fried mixture with toasted shrimp paste and salt until it forms a fine paste. Serve it alongside the soup so each person can add it to taste.

Serving the bowl

Start with the fried oxtail, then ladle broth and vegetables over it. This keeps the browned meat visible while letting the stock warm it through.

Serve with lime slices and emping crackers. The lime adds a sharp note, while the crackers provide crunch alongside the soft vegetables and meat.

Recipe notes & tips

• Keep the celery tied in a knot so it is easier to handle in the broth.
• Drain the cooked oxtail before frying to help it brown.
• Use a little oil for the sambal and add more only if the pan needs it.
• Fry the shallots until golden before adding the chillies and tomato.
• Taste the sambal as you serve it and add a small amount at a time if you prefer less heat.
• Serve the lime and emping at the table so they stay fresh and crisp.

Variations

• Milder sambal: use fewer red chillies and keep the rest of the method the same.
• More citrus: serve extra lime slices for squeezing over the soup.
• Crispier oxtail: fry the drained pieces in batches to give them room to brown.
• Extra vegetables: add more carrot or potato to the broth, allowing for a longer cook if needed.
• Smoother sambal: grind the fried ingredients for longer until the paste is as fine as you like.

Common mistakes to avoid

• Frying wet oxtail: drain the pieces first to reduce splattering and help them brown.
• Crowding the pan: fry in batches so the meat can crisp rather than steam.
• Adding vegetables too early: put them into the stock after frying the oxtail, as directed, so they do not overcook.
• Burning the sambal shallots: cook them until golden, not dark, before adding the chillies and tomato.
• Serving the sambal in the broth: keep it separate so diners can control how much they add.

How to store

Refrigerate leftover broth, vegetables and oxtail in a covered container for up to 3 days. Store the fried oxtail separately if possible, then reheat the soup gently and warm the meat in a pan or oven to help it regain some crispness. Keep the sambal covered and refrigerated, and reheat leftovers thoroughly.

Frequently asked questions