Javanese Oxtail Soup (Sop Buntut)
What you will need:
  • 2 lbs (900 g) oxtail (cut into round pieces, normally this is already done for you in grocery store)
  • 3 Tbsp of butter
  • 1 Tbsp sugar
  • 1 medium cinnamon stick
  • 5 cloves
  • 3 cloves garlic (finely minced)
  • 1 tsp whole white peppercorns
  • 1 tsp nutmeg powder
  • 2 bay leaves
  • 6 cups of beef broth or more
  • 2 stalks of celery (cut into half)
  • 4 carrots (peeled and cut into big chunks)
  • 2 Roma tomatoes (quartered)
  • 3 large potatoes (peeled and quartered)
  • Salt to taste
Chili sauce:
  • 3-4 red or green bird's eye chili (chopped)
  • 2 Tbsp of Indonesian sweet soy sauce / kecap manis
  • Fried shallot crisp (bawang goreng)
  • Fresh cilantro leaves
  1. Bring a large pot of water to a boil. Put it all the oxtail and blanch for about 1 minute. Discard the water and set the oxtail aside. Wash and clean the pot or use another clean large pot
  2. Melt about 3 Tbsp of butter in the pot. Add in the garlic, stir-fry for about 10 seconds, add in the cloves, peppercorns, bay leaves and nutmeg powder and stir-fry until really fragrant. Add in the oxtails, beef broth and celery, and water enough to cover the oxtails. Put in the cinnamon stick and bring the water to a boil and then lower the heat and let it simmer for the next 3-4 hours (or until the oxtails are really tender)
  3. About 15 minutes before the end of boiling the oxtails, add in the carrots, tomatoes and potatoes and let them cook until veggies are soft but not mushy. Remove the celery and discard. Have a taste and season with more salt to your liking. Skim off some of the fat before serving if you prefer. Sprinkle some fried shallot crisps and cilantro leaves on top of the soup and serve with the chili sauce on the side
If you use pressure cooker, the cooking time will be much shorter, refer to the manual of your pressure cooker.
Recipe by What To Cook Today at