Sop Buntut (Oxtail Soup) with Carrots and Potatoes

A rich and flavorful Indonesian oxtail soup with tender oxtail, carrots, potatoes, and aromatic spices. Perfect for a comforting and hearty meal.

Prep Time

20 minutes

Total Time

2 hours 50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

1 item

Cost

£4.03/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1kgOxtail(Cut into segments)

£12.00

2.5litersWater

2mediumCarrots(Peeled and chopped)

£0.20

2mediumPotatoes(Peeled and cubed)

£0.30

2stalksGreen Onions(Chopped, for garnish)

£0.40

2stalksCelery(Chopped, for garnish)

£0.40

2tablespoonsFried Shallots(For garnish)

£0.75

1teaspoonGround White Pepper

£0.15

0.5teaspoonGround Nutmeg

£0.10

2teaspoonSalt(Or to taste)

£0.02

1teaspoonSugar(Or to taste)

£0.01

2tablespoonsVegetable Oil

£0.05

4clovesGarlic(Minced)

£0.10

4mediumShallots(Sliced)

£0.75

2cmGinger(Peeled and crushed)

£0.20

2cmGalangal(Peeled and crushed)

£0.40

3wholeCloves

£0.10

13 cmCinnamon Stick

£0.10

2leavesBay Leaves

£0.10

Total Cost

£16.13

£4.03 per serving

Instructions

1.
Blanch the oxtail: Bring a pot of water to a boil. Add the oxtail and boil for 5 minutes. Drain the water and rinse the oxtail thoroughly. This helps remove impurities.
2.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Sauté the garlic, shallots, ginger, and galangal until fragrant.
3.
Add the blanched oxtail to the pot and stir well to coat with the spice mixture.
4.
Pour in the water. Add cloves, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-2.5 hours, or until the oxtail is very tender.
5.
Add the carrots and potatoes to the soup. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
6.
Season with salt, sugar, ground white pepper, and ground nutmeg. Adjust the seasoning to your taste.
7.
Remove the bay leaves and cinnamon stick before serving.
8.
Serve hot, garnished with chopped green onions, celery, and fried shallots. You can also add a squeeze of lime juice for extra flavor.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (650g)

750 kcal / 3138 kJ

Carbs

25g

10% of RDA

Fat

50g

71% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, you can use oxtail stock instead of water.

You can add other vegetables like tomatoes or leeks to the soup.

Serve with steamed rice and sambal for a complete Indonesian meal.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Sop Buntut (Oxtail Soup) with Carrots and Potatoes

Ingredients

Instructions