Sop Buntut (Indonesian Oxtail Soup)

Beefy, fall-off-the-bone oxtails paired with warm rice and a spicy-sweet soy dipping sauce... Oh my gosh, even thinking about it is making me hungry again! I had so much pleasure cooking this soup, and trust me, your kitchen is going to smell incredible.

What is Sop Buntut?

Sop Buntut is one of Indonesia’s most beloved luxury comfort foods. It’s a clear but deeply flavorful beef soup infused with "warm" spices like nutmeg, cinnamon, and cloves. The oxtail is slow-cooked until the collagen melts and the meat becomes incredibly tender. It’s usually served with potatoes, carrots, and a side of emping (bitternut crackers) for that perfect bitter-salty crunch.

Recipe Overview

  • Yield: 2–3 portions

  • Prep time: 15 minutes

  • Cook time: 1 hour (Pressure Cooker) or 2.5+ hours (Stovetop)

  • Storage: Actually tastes even better the next day! Keep in the fridge for up to 3 days.

Ingredients

The Meat & Veggies

  • 1 kg oxtail

  • 1 potato (cubed)

  • 1 carrot (sliced)

  • 1 tomato (wedged)

  • 1 stalk parsley & 1 stalk spring onion

  • Water (enough to cover the meat)

The Spice Paste (Bumbu)

  • 3 cloves garlic

  • 6 shallots (Note: If you're in Australia and the shallots are huge, 1 is enough!)

  • 2 roasted candlenuts (Optional, but adds a lovely richness)

  • 1 tbsp oil

The Dry Spices & Seasoning

  • 1 cinnamon stick

  • 1 star anise

  • 2 cloves

  • 2 tsp salt (plus more to taste)

  • Pepper & MSG (to taste)

Cooking Instructions

  1. The Clean Start: Blanch the oxtails in boiling water for 5 minutes to remove impurities. Drain and rinse the meat with cold water. This is the secret to a crystal-clear broth! Place the cleaned oxtails back into your pot or pressure cooker.

  2. Sauté the Aromatics: Blend your garlic, shallots, and candlenuts until smooth. Cook this paste in a pan with a little oil over low-medium heat. Keep stirring until the water evaporates and it becomes a thick, fragrant paste.

  3. The Big Simmer: Add the cooked paste to the pot with the oxtails. Toss in the parsley, spring onion, cinnamon, star anise, cloves, salt, and pepper. Cover with enough water.

  4. Choose Your Method:

    • Pressure Cooker: Set to high pressure for 45–50 minutes. Once the pressure is released, add the carrots and potatoes and boil for another 5 minutes.

    • Stovetop Pot: Bring to a boil, then lower to a simmer. Cook for 2 hours or more until the meat is literally falling off the bone. Add the carrots and potatoes 10 minutes before you’re ready to serve.

  5. The Finish: Adjust the seasoning with extra salt or pepper if needed. Toss in the fresh tomato wedges right at the end so they stay slightly firm.

The Perfect Way to Serve

Scoop the soup into a bowl and top with plenty of fried shallots and fresh parsley. Serve it with a side of steamed rice, lime and Emping (bitternut crackers).

The "Must-Have" Dipping Sauce: For me, the most important part is the side sambal! Mix sweet soy sauce (Kecap Manis) with fresh-cut chilies or a bit of garlic sambal. Dip the tender oxtail meat into this sauce before every bite.