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Sop Buntut – Indonesian Oxtail Soup with Nutmeg
Sop buntut is a clear oxtail soup from Indonesia, seasoned with nutmeg, cloves and white pepper. You cook the oxtail for well over 3 hours, until the meat falls from the bone and the broth shines with gelatin. Blanch the pieces for 10 minutes first and pour off the first water, and the soup stays clear. The faster sop iga, by contrast, relies on ribs and ginger.
Sop Buntut – Indonesian Oxtail Soup with Nutmeg
Laura Chen
4
20 minutes
210 minutes
570
Indonesian
Soup
Sop Buntut is a clear oxtail soup from Indonesia, seasoned with nutmeg, cloves and white pepper. You cook the oxtail for well over 3 hours, until the meat falls from the bone. Unlike the faster sop iga with beef ribs and ginger, the sweetish spices and the gelatin-rich broth define the taste here.
Ingredients
- 1.5 kg oxtail, sawn into pieces
- 2.5 l water for cooking and 2 l for blanching
- 6 shallots, sliced
- 5 garlic cloves, chopped
- 1 tsp white peppercorns, crushed
- ½ nutmeg, freshly grated
- 4 cloves
- 1 cinnamon stick
- 3 cm ginger, sliced
- 2 carrots, in thick slices
- 3 potatoes, in large cubes
- 2 tomatoes, quartered
- 1 leek, sliced into rings
- 3 stalks leaf celery with leaves, chopped
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 lime, in wedges
- Fried shallots for garnish
Instructions
- Bring the oxtail to a boil with 2 l of water and boil it for 10 minutes. Drain, rinse the pieces cold and clean the pot.
- Bring the oxtail to a boil with 2.5 l of fresh water, the ginger, cloves and cinnamon. Skim off the foam and simmer, partly covered, over low heat for 2 hours 30 minutes.
- Fry the shallots and garlic in the oil for 5 minutes, until golden. Stir in the pepper and nutmeg for 30 seconds and add everything to the broth.
- Add the carrots and potatoes and cook for 25 minutes, until the potatoes are soft and the meat comes away from the bone.
- Skim the fat from the surface and season the broth with salt and sugar.
- Add the tomatoes, leek and celery and cook for 3 minutes, until the leek is soft.
- Divide the meat, vegetables and broth among bowls, sprinkle with fried shallots and serve with lime wedges, rice and sambal.
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