Indonesian Oxtail Soup (Sop Buntut)

• •1.5 kg Oxtail (cut into 2-inch pieces)
• •2.5 liter Water
• •6 cloves Garlic (minced)
• •2 inch Ginger (peeled and thinly sliced or bruised)
• •2 piece Star Anise
• •4 piece Cloves
• •1 piece Cinnamon Stick (2-inch stick)
• •0.5 tsp Nutmeg (freshly grated or ground)
• •1 tsp Black Peppercorns
• •1.5 tsp Salt (or to taste)
• •0.5 tsp Sugar
• •2 medium Potatoes (peeled and quartered)
• •2 medium Carrots (peeled and sliced into thick rounds)
• •2 piece Celery Stalks (sliced)
• •1 large Tomato (quartered)
• •0.3 cup Fried Shallots (for garnish)
• •2 stalks Spring Onions (sliced, for garnish)
• •1 piece Lime (cut into wedges, for serving)

Instructions

1. 1

   Place the oxtail pieces in a large pot and cover with fresh water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. This step helps to remove impurities. Drain the oxtail and rinse thoroughly under cold water. Discard the water and clean the pot.

2. 2

   Return the cleaned oxtail to the pot. Add 2.5 liters of fresh water, minced garlic, sliced ginger, star anise, cloves, cinnamon stick, grated nutmeg, and black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the oxtail is very tender and nearly falling off the bone. Skim any foam or fat that rises to the surface periodically.

3. 3

   Once the oxtail is tender, add the quartered potatoes, sliced carrots, and sliced celery to the pot. Continue to simmer for another 20-25 minutes, or until the vegetables are tender.

4. 4

   Stir in the quartered tomato, salt, and sugar. Cook for an additional 5 minutes to allow the flavors to meld and the tomato to soften slightly.

5. 5

   Taste the soup and adjust seasoning if necessary. Remove the cinnamon stick, star anise, and cloves if you prefer, or leave them in for continued flavor.

6. 6

   Ladle the hot soup into serving bowls. Garnish generously with fried shallots and sliced spring onions. Serve immediately with lime wedges on the side for squeezing into the soup.

Chef's Tips

• 💡For a quicker cook time, use a pressure cooker! After browning the oxtail (optional, but adds flavor), combine all ingredients (except potatoes, carrots, celery, and tomato) in the pressure cooker and cook for 45-60 minutes on high pressure. Then release pressure, add vegetables and tomato, and cook for another 10-15 minutes.
• 💡Serve Sop Buntut with steamed white rice, a side of sambal (chili paste), and emping crackers (melinjo nut crackers) for an authentic Indonesian experience.
• 💡For a clearer broth, you can strain the broth after the initial oxtail cooking, discard solids, then return the oxtail and broth to the pot before adding vegetables.