Sop Buntot (Indonesian Oxtail Soup) Recipe

Name: Sop Buntot (Indonesian Oxtail Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, peeled and halved; 1 large onion, quartered, divided; 1 (2 inch) piece ginger, peeled and thinly sliced across the grain; 5 cloves garlic, peeled; 3 tablespoons canola oil; 6 whole cloves (optional); 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 4 pounds meaty oxtail pieces, at room temperature; 2 large carrots, cut into 2-inch pieces; 3 stalks celery, cut into 1-inch pieces; water to cover; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks; 3 large carrots, cut into 2-inch pieces; 2 tablespoons white sugar; 2 tablespoons fish sauce; 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges; 1 (2.8 ounce) can French-fried onions

Servings: persons

4 shallots, peeled and halved
1 large onion, quartered, divided
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
5 cloves garlic, peeled
3 tablespoons canola oil
6 whole cloves (optional)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 pounds meaty oxtail pieces, at room temperature
2 large carrots, cut into 2-inch pieces
3 stalks celery, cut into 1-inch pieces
water to cover
2 teaspoons salt
1/2 teaspoon ground black pepper
3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
3 large carrots, cut into 2-inch pieces
2 tablespoons white sugar
2 tablespoons fish sauce
3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
1 (2.8 ounce) can French-fried onions

1
Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2
Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
3
Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4
Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5
Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 shallots, peeled and halved, 1 large onion, quartered, divided, 1 (2 inch) piece ginger, peeled and thinly sliced across the grain, 5 cloves garlic, peeled, and more.

Yes, Sop Buntot (Indonesian Oxtail Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sop Buntot (Indonesian Oxtail Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions