20-Min Sop Buntut (Spicy Beef Tail Soup)
Indonesian oxtail soup reimagined for weeknight speed: beef chuck, ginger-garlic broth, and chili heat in one pot. The soup is built in layers—seared beef, aromatic broth, finish with lime and crispy fried shallots.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch chunks
- 2 tbsp fresh ginger, peeled and sliced
- 3 whole red chilies (Thai bird or jalapeño), sliced
- 6 cups beef broth
- 2 stalks lemongrass, cut into 2-inch pieces
- 2 tbsp fish sauce
- 1 whole lime (juiced)
- ½ cup fried shallots (store-bought)
Instructions
- 1
Heat olive oil in a large pot over medium-high. Sear beef chunks, turning occasionally, until browned on two sides, ~6 minutes.
- 2
Add ginger, chilies, and garlic (from pantry). Stir constantly for 60 seconds until fragrant.
- 3
Pour in beef broth and add lemongrass. Bring to a boil, then reduce heat and simmer uncovered for 18 minutes.
- 4
Stir in fish sauce. Taste and add salt and pepper to balance. Squeeze lime juice over the surface.
- 5
Ladle soup into bowls. Top generously with crispy fried shallots and serve immediately.
Tools you’ll need
- large pot with lid
- wooden spoon
- ladle
- cutting board and knife
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