Sop Buntut

This classic Indonesian dish is a crowd-pleaser with melt-in-the-mouth oxtail in a rich spicy soup. Be sure to serve it with the garnishes for the most authentic flavour. Recipe adapted from https://dailycookingquest.com/sop-buntut-oxtail-soup.html

INGREDIENT DETAILS

  • Rempah
    1. 90g shallots, peeled
    2. 20g garlic, peeled
    3. 20g ginger, peeled
    4. 50g yellow onion, peeled
    5. 30g cooking oil
    6. 1 cinnamon stick
    7. 5 cloves
    8. 1tsp ground white pepper
    9. 1tsp ground nutmeg
  • Soup
    1. 500g oxtail
    2. 900g water
    3. 2 bay leaves (daun salam)
    4. 40g spring onion
    5. 100g carrot, peeled and cut into chunks
    6. 100g waxy potato, peeled and cut into chunks
    7. 1tbsp beef stock paste/powder
    8. 1tsp salt, or to taste
    9. 1 large tomato, sliced into 8 pieces (optional)
  • Sauce
    1. 3tbsp kicap manis
    2. 3 chilli padi, sliced
  • Garnishes
    1. Coriander leaves or Chinese celery
    2. Fried shallots
    3. Lime wedges

COOKING INSTRUCTIONS

STEP 1
Make the rempah by blending the shallots, garlic, ginger, yellow onion and cooking oil 20s/sp7. Scrape down and repeat.

STEP 2
Add the cinnamon stick, cloves, ground white pepper, and ground nutmeg. Tumis the rempah 5min/120deg/sp1. Loosen the rempah using the spatula, ensuring that nothing is stuck to the bottom of the mixing bowl.

STEP 3
Meanwhile, sear the oxtail in a non-stick frying pan on medium-high heat till all sides are golden brown. (Note: this step is optional.)

STEP 4
Add the oxtail, water, bay leaves and spring onion to the mixing bowl. Simmer 90min/98deg/rev sp till oxtail is tender. Extend time if necessary. Reduce temperature to 95deg if the soup starts to boil over.

STEP 5
Add carrots, potato, beef stock paste/powder and salt. Continue to simmer 15min/98deg/rev sp. If necessary, extend cooking time till carrot and potato are tender.

STEP 6
Add tomato. Cook 2min/98deg/rev sp. (Note: omit this step if not using tomato.)

STEP 7
For the sauce, combine the kicap manis and chilli padi in a sauce bowl.

STEP 8
Serve the sop buntut hot with kicap manis chilli padi sauce and garnishes.

TIPS
Choose smaller oxtails, they will become tender more easily. Serve the sop buntut with sambal hijau (from the Malay Kitchen Cookbook) if a less sweet chilli sauce is preferred.

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