Sop Buntut (Indonesian Oxtail Soup)

• •2.5 lb oxtail, bone-in, cut into 2-inch pieces
• •12 cup water
• •2 tablespoon cooking oil
• •8 shallots, large, peeled
• •6 garlic cloves, peeled
• •1 inch piece ginger, peeled
• •3 candlenuts, roasted (or macadamia nuts)
• •1 teaspoon white pepper powder
• •0.5 teaspoon nutmeg, freshly grated or powder
• •4 cloves, whole
• •2 star anise, whole
• •2 lemongrass stalks, bruised
• •2 inch piece galangal, sliced
• •3 kaffir lime leaves, fresh
• •2 medium carrots, peeled and cut into 1-inch chunks
• •2 medium potatoes, peeled and cut into 1.5-inch chunks
• •2 medium tomatoes, quartered
• •2 celery stalks, sliced
• • to taste salt
• •1 teaspoon sugar
• •4 spring onions, sliced, for garnish
• •0.5 cup fried shallots, for garnish
• •2 lime, wedges, for serving
• •1 cup emping (melinjo crackers), for serving
• • to taste sambal (chili sauce), for serving

Instructions

1. 1

   Blanch the oxtail: Place oxtail pieces in a large pot and cover with cold water. Bring to a rolling boil over high heat. Let it boil for 5-10 minutes, skimming off any scum. Drain the oxtail, discard the water, and rinse the oxtail pieces thoroughly under cold running water. This step removes impurities and results in a clearer broth.

2. 2

   Prepare the spice paste (Bumbu Halus): In a food processor or with a mortar and pestle, blend or grind the shallots, garlic cloves, ginger, candlenuts, white pepper powder, and nutmeg into a smooth paste.

3. 3

   Sauté the spice paste: Heat cooking oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and the oil separates from the paste.

4. 4

   Simmer the oxtail: Add the blanched oxtail pieces to the pot with the sautéed spice paste. Stir to coat. Pour in 12 cups of fresh water. Add the whole cloves, star anise, bruised lemongrass stalks, sliced galangal, and kaffir lime leaves. Bring the mixture to a boil.

5. 5

   Cook until tender: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the oxtail is very tender and easily pulls away from the bone. Skim any remaining scum from the surface periodically to maintain a clear broth.

6. 6

   Add vegetables: After the oxtail is tender, add the carrot chunks and potato chunks to the soup. Continue to simmer for another 20-25 minutes, or until the carrots and potatoes are tender.

7. 7

   Finish the soup: Add the quartered tomatoes and sliced celery to the pot. Cook for another 5-10 minutes until the tomatoes soften slightly. Season the soup with salt and sugar to taste. Adjust seasoning as needed.

8. 8

   Serve: Ladle the hot Sop Buntut into serving bowls. Garnish generously with sliced spring onions and fried shallots. Serve immediately with lime wedges, emping crackers, and sambal on the side for an authentic Indonesian experience.

Chef's Tips

• 💡Blanching the oxtail is crucial for a clear and clean-tasting broth. Don't skip this step!
• 💡Roasting candlenuts before grinding them adds a deeper, nuttier flavor to the spice paste.
• 💡Allowing the oxtail to simmer slowly for several hours is key to achieving melt-in-your-mouth tender meat. Don't rush this process.
• 💡For an even richer flavor, you can use beef broth instead of water, or a combination of both.
• 💡Sop Buntut often tastes even better the next day, as the flavors have more time to meld. It stores well in the refrigerator for up to 3 days.