Sup Buntut Panggang Bogor - roasted oxtail soup

Ingredients

• 800 goxtail
• 200 gpotatoes
• 2carrots
• 4 clovesgarlic
• 2spring onions
• 2tomatoes
• 2 stalkscelery
• 2 tbspkecap manis
• 2 tspsalt
• 1 tsppepper
• 1/2 tspnutmeg
• 2000 mlwater
• as neededoil
• 3 tbspfried shallots (bawang goreng)
• 1, optionallime, juiced

Instructions

1. 1

   Prepare ingredients

   Clean the oxtail and cut it into pieces. Cut the potatoes into 1.5 cm cubes and the carrots and tomatoes into 1 cm cubes. Slice the spring onions into 1 cm pieces and finely chop the garlic.

2. 2

   Fry the garlic

   Heat some oil in a pan and fry the garlic for 2 minutes.

3. 3

   Cook the oxtail

   Heat the 2000 ml water in a pan and cook the oxtail until done. Remove the oxtail and keep the stock.

4. 4

   Season and roast

   Mix the kecap manis with the salt, pepper and nutmeg, then rub the mixture over the oxtail. Leave it to marinate for at least 30 minutes. Roast the oxtail over a charcoal fire until browned.

5. 5

   Cook the vegetables

   Heat the stock and reduce it to 1750 ml. Add the garlic, carrot and potato and cook until done. Add the spring onion, celery and tomatoes, then cook briefly.

6. 6

   Serve the soup

   Put some oxtail in a bowl and add the soup. Garnish with fried shallots and, if using, lime juice, then serve.

What is Sup Buntut Panggang Bogor?

Sup buntut is Indonesian oxtail soup, and this Bogor-style version pairs a gently cooked broth with oxtail that is roasted before serving. The vegetables make it a substantial bowl, while kecap manis, pepper and nutmeg season the meat.

The two-stage cooking is what makes this version distinctive: the oxtail first enriches the stock, then its surface browns over charcoal. Fried shallots and optional lime finish the bowl with savoury crunch and a fresh, tangy note.

Nutrition and macros by portion

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

The oxtail contributes most of the protein and fat, while the potatoes provide much of the carbohydrate; the vegetables add further carbohydrates and fibre. Serve it as a complete bowl, or add extra vegetables alongside and adjust the amount of potato to suit your plate.

Build flavour with the oxtail

Oxtail: cooking it in water first provides the soup's stock and gives the meat time to become tender. Keep the stock after removing the pieces, as it is the base for the vegetables.

Kecap manis: this Indonesian sweet soy sauce coats the oxtail along with salt, pepper and nutmeg. Marinating for at least 30 minutes gives the seasoning time to cling before roasting.

Roast the meat carefully

Charcoal: roast the marinated oxtail until browned, as directed, rather than cooking it until dry. Keep an eye on it because the sweet soy coating can darken quickly over strong heat.

Timing: the recipe includes at least 30 minutes of marinating, in addition to cooking. Allow for that rest when planning the stated 60-minute total.

Cook the vegetables in stages

Potato and carrot: add these first and cook them in the reduced stock until done. Their small, even cuts help them cook at a similar pace.

Later additions: spring onion, celery and tomato go in near the end and cook briefly. This keeps them from being boiled for the full time needed by the firmer vegetables.

Reduce the stock

Measure the stock after the oxtail has been removed, then simmer it until 1750 ml remains. This concentrates the broth while keeping the recipe's specified final volume.

Add the fried garlic to the stock with the carrot and potato. Stir it through so its flavour is distributed throughout the soup.

Finish each bowl

Oxtail: place some roasted meat in each serving bowl before ladling over the soup. That way, each portion includes both the meat and vegetables.

Garnish: scatter fried shallots over the top for crunch. A squeeze of lime is optional and brings a bright contrast to the rich broth.

Recipe notes & tips

• Cut the potatoes, carrots and tomatoes to the specified sizes so they cook predictably.
• Keep the oxtail stock after removing the meat; it is the base of the soup.
• Use a charcoal fire for the roasting step as described in the recipe.
• Check the stock volume as it simmers and stop reducing when 1750 ml remains.
• Add the spring onion, celery and tomatoes only for the brief final cooking stage.
• Add lime juice at the table if you prefer a sharper finish.

Variations

• Extra lime: serve with more lime juice at the table for a brighter finish.
• Gentler seasoning: use less pepper in the kecap manis mixture for a milder bowl.
• More vegetables: increase the carrot or potato and cook until tender in the stock.
• No charcoal grill: brown the marinated oxtail under a grill until browned.
• Fresh garnish: add sliced spring onion at serving for a fresher finish.

Common mistakes to avoid

• Discarding the stock: keep it after cooking the oxtail, as it forms the soup base.
• Skipping the marinade: leave the oxtail for at least 30 minutes so the seasoning can coat it.
• Over-roasting the oxtail: cook it only until browned and watch the sweet soy coating closely.
• Adding every vegetable at once: cook the potato and carrot first, then add the remaining vegetables briefly.
• Reducing too far: stop when the stock reaches 1750 ml so the soup retains its intended volume.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a little water if the broth has reduced further; keep fried shallots separate until serving so they stay crisp.

Frequently asked questions