Sop Buntut

Name: Sop Buntut
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 kg oxtail, cut into sections; 2 potatoes, cubed; 2 carrots, sliced; 2 tomatoes, quartered; 1 onion, quartered; 5 cloves garlic, smashed; 1 cinnamon stick; 3 cloves; 1/4 tsp nutmeg; 2L water; 2 tbsp soy sauce; Salt and white pepper; Fried shallots; Celery leaves; Lime wedges; Sambal

Sop Buntut (sop BOON-toot)

Oxtail Soup

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 476 kcal

A crystal-clear, richly beefy broth with fall-off-the-bone oxtail pieces, potatoes, carrots, and tomatoes, perfumed with nutmeg and cloves — Indonesian comfort in a bowl.

Nutrition & Info

Protein 35.0g

Carbs 30.0g

Fat 24.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

large stock pot fine strainer ladle

Presentation Guide

Vessel: deep ceramic soup bowl

Garnishes: fried shallots, celery leaves

Accompaniments: steamed rice, sambal, lime wedge, kerupuk

Ingredients

1 kg oxtail, cut into sections
2 potatoes, cubed
2 carrots, sliced
2 tomatoes, quartered
1 onion, quartered
5 cloves garlic, smashed
1 cinnamon stick
3 cloves
1/4 tsp nutmeg
2L water
2 tbsp soy sauce
Salt and white pepper
Fried shallots
Celery leaves
Lime wedges
Sambal

Instructions

1
Blanch oxtail in boiling water for 5 minutes. Drain and rinse to remove impurities.
2
Place oxtail in a large pot with fresh water, onion, garlic, cinnamon stick, cloves, and nutmeg. Bring to a boil.
3
Reduce to a gentle simmer and cook for 2-2.5 hours until oxtail is very tender and the broth is rich.
4
Remove whole spices. Add potatoes and carrots, cook for 15 minutes until tender.
5
Add tomatoes and soy sauce, simmer 5 more minutes. Season with salt and white pepper.
6
Serve in deep bowls, garnished with fried shallots and celery leaves. Provide lime wedges and sambal on the side.

💡

Did You Know?

Sop buntut was originally a Dutch colonial dish adapted by Indonesian cooks who added local spices like nutmeg and cloves, transforming a simple European oxtail soup into something far more aromatic.

Chef's Notes

Equipment Tips

large stock pot
fine strainer
ladle

Garnishing

fried shallots, celery leaves

Accompaniments

steamed rice, sambal, lime wedge, kerupuk

The Story Behind Sop Buntut

Sop buntut reflects the fusion of Dutch colonial culinary influence with Indonesian spice traditions. During the colonial period, Indonesian cooks working in Dutch households enriched European soup techniques with indigenous spices from the Maluku Islands, the original Spice Islands. Today, sop buntut is considered a refined restaurant dish, often served in upscale Jakarta establishments.

🕐 Traditionally enjoyed lunch or dinner, restaurant classic 📜 Origins: Dutch colonial era, 19th century

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