Sop Buntut, the renowned Indonesian Oxtail Soup, needs no introduction.
Believed to have roots in London during the seventeenth century, this Indonesian version has retained its popularity over the years.
A healthy and hearty delicacy cherished by many, the soup boasts the delectable taste of oxtail combined with a savory broth, a hint of nutmeg, and a touch of cinnamon to elevate its flavors to perfection.
The essence of Sop Buntut lies in its clear broth, where succulent oxtail is simmered with carrots and potatoes, creating a harmonious blend of tastes and textures.
The broth is seasoned with a touch of salt and a dash of white pepper, skillfully eliminating any gamey undertones and leaving behind a soul-soothing essence.
As with other Indonesian soups, Sop Buntut is traditionally enjoyed with a plate of steamed rice and complemented by fresh chopped chilies and Indonesian sweet soy sauce (kecap manis) to add a delightful kick. Here’s the recipe to savor the magic of Sop Buntut in your own kitchen:
Ingredients:
- 1 kilogram (2 lb) oxtail (Indonesian: buntut sapi)
- 5 1/2 liters (25 cups) water
- 3 tablespoons oil
- 1 cinnamon stick (Indonesian: kayu manis)
- 5 cloves (Indonesian: cengkeh)
- 1 teaspoon nutmeg (Indonesian: bubuk pala)
- 250 grams (1/2 lb) carrot, peeled and cut into 1-inch rounds
- 250 grams (1/2 lb) potato, peeled and cut into 8 wedges per potato
- 1 tablespoon salt
- 1/2 tablespoon sugar
- 1 teaspoon ground white pepper
- 100 grams (3.5 oz) shallots (for spice paste)
- 5 cloves garlic (for spice paste)
- 1-inch ginger (for spice paste)
- 1/2 large onion (150 grams/5 oz) (for spice paste)
- 1 tomato, cut into small slices (for garnish)
- 1 scallion, thinly sliced (for garnish)
- 2 Chinese celery, thinly sliced (for garnish)
- 1 lime, cut into wedges (for garnish)
- Deep-fried shallot flakes (for garnish)
- 4 tablespoons sweet soy sauce (for chili sauce)
- 4 bird-eye chilies, seeded and thinly sliced (for chili sauce)
Method of Cooking:
- Boil oxtails and water in a soup pot, then simmer until the meat is tender, approximately 2 hours. Alternatively, a pressure cooker can significantly reduce the cooking time to 30 minutes. Once done, set the oxtails aside and strain the stock to obtain a clear broth. Return the broth and oxtails to the pot.
- In a frying pan, heat oil and sauté the spice paste, cinnamon stick, cloves, and nutmeg until fragrant, about 5 minutes. Add this mixture to the pot with broth and oxtails.
- Bring the broth and oxtails to a boil. Add carrot and potato, and season with salt, sugar, and ground white pepper. Cook on reduced heat until the vegetables are tender but firm, approximately 20 minutes. Adjust the seasoning as needed.
- Turn off the heat and serve the soup with slices of tomato, scallion, and Chinese celery. Sprinkle the soup with deep-fried shallot flakes. Enjoy it while piping hot, accompanied by steamed white rice, chili sauce, and a squeeze of lime juice.
Storing and Reheating: Sop Buntut retains its delightful flavors even when stored for days or weeks. If planning to consume it within a week, store the leftovers in an airtight container in the refrigerator. For larger batches, freeze the soup in an airtight freezer-safe container.
To reheat, simply place the soup (chilled or frozen) in a pot and heat on medium until it boils. The taste will be as fresh as the day it was made.
For a unique twist, consider exploring the tantalizing Sop Buntut Bakar (Grilled Oxtail Soup) trend. Grilling the oxtail before adding it to the soup intensifies the flavors and promises an exceptional dining experience. You can easily recreate this trend at home by following the above recipe and grilling the oxtails before serving.
Uncover the magic of Sop Buntut – a truly soul-nourishing dish that brings the heart of Indonesia’s culinary heritage to your table.
Editor’s Note: This delightful Sop Buntut – Indonesian Oxtail Soup recipe is compliments of the talented chef from the Anigre Restaurant in Sheraton Grand Jakarta Gandaria City Hotel. Experience the heartwarming flavors of this traditional Indonesian dish that will surely leave you craving for more. Enjoy the culinary magic brought to you by the renowned Sheraton Grand Jakarta Gandaria City Hotel’s culinary expertise.
June Ramli is the editor of DailyStraits.com. To stay in touch with June, look her up on Twitter @junesairaramli