Sop Buntut: Indonesian Oxtail Soup
A rich, warming Indonesian beef oxtail soup simmered with aromatic spices, potatoes, and carrots until the meat falls off the bone. Served in a fragrant broth that's deeply savory and slightly sweet.
- Total time
- 120 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs beef oxtail, cut into 2-inch segments
- 4 whole shallots, peeled
- 6 whole garlic cloves, peeled
- 2 inches fresh ginger root, peeled and sliced into coins
- 2 inches galangal root, peeled and sliced into coins (or substitute 1 tsp ground galangal)
- 1 tsp turmeric powder
- 1.5 lbs potatoes, cut into 1-inch cubes
- ¾ lbs carrots, cut on the bias into 1-inch pieces
- ½ tsp white pepper powder
- 2 tbsp soy sauce
Instructions
- 1
Place the oxtail pieces in a large pot and cover them with cold water until they are submerged by 2 inches.
- 2
Bring the water to a boil over high heat, then remove the pot from the heat and drain the oxtail in a colander, discarding the cloudy water—this removes impurities and ensures a cleaner broth.
- 3
Rinse the oxtail pieces under cold running water until the water runs clear, rubbing gently with your fingers to remove any remaining debris.
- 4
Slice the shallots lengthwise from root tip to just below the root, keeping the halves whole so they stay intact during cooking.
- 5
Place the ginger and galangal coins on a cutting board and press down hard on each piece with the side of a large knife to crack them open—this releases their aroma and flavor.
- 6
Return the cleaned oxtail to the large pot and add 10 cups of fresh water, bringing it to a boil over high heat, about 3 minutes.
- 7
Reduce the heat to medium-low so the broth is at a gentle simmer—bubbles should rise slowly and break the surface without vigorous rolling.
- 8
Add the shallot halves, garlic cloves, crushed ginger coins, crushed galangal coins, and turmeric powder to the pot, stirring to combine.
- 9
Simmer uncovered for 60 minutes, skimming away any foam or scum that rises to the surface with a spoon, about once every 15 minutes—this keeps the broth clear and flavorful.
- 10
Add the potato cubes and carrot pieces to the pot, stirring gently to distribute them throughout the broth.
- 11
Continue simmering at medium-low heat for 45 more minutes, until the oxtail meat is so tender it pulls away from the bone with a fork and the vegetables are soft when pierced.
- 12
Stir in the white pepper powder and soy sauce until fully mixed, tasting a spoonful of broth and adjusting salt to your preference.
- 13
Ladle the soup into four bowls, ensuring each serving includes 2–3 pieces of oxtail, some potatoes, carrots, and plenty of fragrant broth.
Tools you’ll need
- large pot with lid (at least 6-quart capacity)
- colander
- cutting board
- sharp chef's knife
- large spoon or skimmer
- soup ladle
- four soup bowls
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