Sop Buntut (Sop buntut)
Overview
Sop buntut is an Indonesian oxtail soup with a clear, fragrant broth. Pieces of oxtail are simmered for hours until the meat is falling off the bone, and the broth is seasoned with garlic, shallots, nutmeg, cloves, white pepper and a little cinnamon. Chunks of carrot and potato and wedges of tomato are cooked in the broth, and the soup is finished with spring onion, celery leaves and fried shallots. Lime, sambal and sweet soy sauce are served alongside, with rice.
History
Sop buntut is believed to have been influenced by European oxtail soup, which was introduced during the Dutch colonial period, and by local spice traditions. It became a popular restaurant dish in Jakarta from the 1970s. Some versions grill or fry the oxtail after boiling, and the Hotel Borobudur in Jakarta is famous for its version.
Main ingredients
Oxtail, carrots, potatoes, tomatoes, nutmeg and cloves, fried shallots. The soup is built on clear oxtail broth and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe outline serves 4 · ~200 min
Ingredients
- 1.5 kg oxtail, cut in pieces
- 3 carrots, 3 potatoes, 2 tomatoes
- 4 garlic cloves, 4 shallots
- 1/2 tsp nutmeg, 4 cloves, 1 cinnamon stick, white pepper
- spring onion, celery leaves, fried shallots
- lime, sambal
Allergens: Contains: Celery. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Blanch the oxtail, then simmer in 3 l water for 2.5 hours.
- Fry the garlic and shallots with the spices and add to the pot.
- Add the carrots and potatoes and cook for 20 minutes, then the tomatoes.
- Season and serve with herbs, fried shallots, lime and sambal.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
