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Oxtail Soup (Sop Buntut) Recipe

Oxtail Soup (Sop Buntut) Recipe

Oxtail Soup (Sop Buntut) Recipe

Decades ago Oxtail Soup was on every major hotel’s menu in Indonesia. For whatever reason, recent years have seen a decline in its popularity. I’ve been fortunate enough to travel from western to eastern Indonesia, tasting a variety of interpretations of this soup by home cooks and small restaurant chefs. I’ve finally created what I believe is the original flavor of Oxtail Soup—full bodied, aromatic, and rich, as I had it during my childhood years. This recipe is quite simple to make, though requires a long stewing time. If you have a pressure cooker, cooking time can be reduced nearly in half.

Ingredients :

    • 6 quarts (6 liters) water
    • 4 lb (2 kg) oxtail, rinsed
    • 15-20 cloves garlic, smashed
    • 3 large (3-in/ 8-cm) pieces ginger, peeled and smashed
    • 16 star anise pods
    • 2 teaspoons whole cloves
    • 3 tablespoons ground coriander
    • 1 tablespoon salt
    • 1 teaspoon freshly ground black pepper, or to taste
    • 4 tablespoons Fried Shallots
    • 4 green onions (scallions), roughly chopped

Method :

    1. Bring the water to a vigorous boil in a large pot. Carefully lower the oxtail pieces into the boiling water and simmer over medium high heat for 30 minutes. Skim the foam off the top occasionally.
    2. Add the garlic, ginger, star anise pods, cloves, ground coriander, salt, and pepper. Stir well. Simmer for another 1 to 1 1/2 hour until the meat is extremely tender and falling off the bones.
    3. Ladle the soup into serving bowls and garnish with chopped green onions and Fried Shallots. Serve hot with steamed rice.

SERVES 4
PREPARATION TIME : 10-15 MINUTES
COOKING TIME : 11/2 HOURS TO 2 HOURS (SHORTER COOKING TIME IF USING PRESSURE COOKER)