Sop Buntut (Indonesian Oxtail Soup)

Indonesian Oxtail SoupSop or Sup is Indonesian word for Soup. Oxtail soup is one of my favourite soup. I sometimes created the oxtail soup into grilled oxtail soup. Fried oxtail soup is also another style of this one. However, I am trying not to have it, thou I know it’s really tasty.

If you are my old time readers, you may read the old post of my Oxtail Soup with Spices or Sop Buntut Rempah.

I made this soup about almost two weeks ago and didn’t post it as I need to use this recipe for participating “Masak Bareng Yuuk Event” with a theme Aneka Sup (English: Variety of Soups).

I had a different approach on making this soup by making the vegetable broth first.

You may need to wait for another post my recipe of Sambal Lado Uap (English: Minangese Steamed Green Chilies Sambal) next time

Sop Buntut
- Oxtail Soup -

Ingredients:
1.5 kgs oxtail pieces
water
1 large carrot, peeled
2 medium potatoes, rinse off, cubed and steamed
5 stalks Chinese celery (2 stalks are knotted, the other three are chopped)
2 tomatoes, cubed
2 leeks, take the white parts
3 green onions, sliced
1½ tsp. white peppercorn
1 nutmeg, cracked
5 cloves

Sop Buntut with Sambal Lado Uap - Day 11 0f 365
Directions:
Homemade Vegetable Broth
In a pot, bring 8 cups water, whole peeled carrot, white part leeks, 1/2 cracked nutmeg and 1/2 tsp white peppercorn to a boil. Reduce the heat and let simmer another 15 minutes.

2. Remove from the heat. Separate the carrot and cubed. Let the broth cool down.

Oxtail Soup
1. In a different pot, add 6 cup broth with herbs, oxtail, salt, the cloves and another half of cracked nutmeg. Bring to a boil, cover and simmer until the meat is tender, approximately 2-4 hours. Pour in some more vegetable broth instead of water when needed until they become tender. If you use a pressure cooker, the process will be faster.

2. Add cubed carrots and potatoes, chopped tomatoes and celery, green onions, and the rest of vegetable broth. Let them simmer for another 10 minutes

3. Ready to serve with warmed cooked rice, emping crackers, lime or calamansi and sambal lado uap.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.