Sop Buntut Bowl
Tender beef oxtail in a rich, spiced coconut-tamarind broth. A streamlined weeknight take on the Indonesian classic, served over rice with crispy shallots and fresh herbs.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb beef oxtail or beef chuck, cut into 1.5-inch chunks
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup beef broth
- 2 tbsp tamarind paste
- 2 stalks lemongrass, white part only, bruised
- 1 2-inch piece galangal or fresh ginger, sliced
- 2 whole red chilies, halved lengthwise
- ¼ cup crispy fried shallots (store-bought)
Instructions
- 1
Heat oil in a large skillet over medium-high. Brown beef chunks in two batches, about 3 minutes per side. Set aside.
- 2
Add coconut milk and broth to the skillet, scraping up browned bits. Stir in tamarind paste until smooth.
- 3
Return beef to the pan. Add lemongrass, galangal, and chilies. Bring to a boil, then reduce heat to medium.
- 4
Simmer uncovered for 12–15 minutes until beef is very tender and broth is fragrant and slightly thickened.
- 5
Season with salt and pepper to taste. Remove lemongrass, galangal, and chili pieces if desired (or leave for flavor).
- 6
Serve over rice, topped with crispy fried shallots and fresh cilantro or Thai basil.
Tools you’ll need
- large skillet or Dutch oven (12-inch preferred)
- wooden spoon
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
