Oxtail and vegetables are simmered for hours into a deeply comforting soup with complex flavors in this recipe for Indonesian sop buntut.
Preparation Time
45 mins
Cooking Time
5 hr 30 mins
Total Time
6 hr 15 mins
Calories
520 Calories
Recipe Instructions
Step 1
Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
Step 2
Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
Step 3
Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
Step 4
Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
Step 5
Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.
Ingredients
2 tablespoons white sugar
2 teaspoons salt
3 tablespoons canola oil
6 whole cloves
5 cloves garlic, peeled
1 (2.8 ounce) can French-fried onions
2 tablespoons fish sauce
4 cups water, or as needed to cover
3 large carrots, cut into 2-inch pieces
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
3 stalks celery, cut into 1-inch pieces
4 shallots, peeled and halved
1 large onion, quartered, divided
4 pounds meaty oxtail pieces, at room temperature
3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
