Name: Sop Buntut (Indonesian Oxtail Soup)
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Shallots, peeled and halved - 4; Onion, quartered, divided - 1 large; Ginger, peeled and thinly sliced across the grain - 1 (2 inch) piece; Garlic, peeled - 5 cloves; Canola oil - 3 tablespoons; Whole cloves (Optional) - 6; Ground nutmeg - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Meaty oxtail pieces, at room temperature - 4 pounds; Celery, cut into 1-inch pieces - 3 stalks; Carrots, cut into 2-inch pieces, divided - 2 large; Water, or as needed to cover - 4 cups; Waxy potatoes, scrubbed and cut into 1 1/2-inch chunks - 3; Carrots, cut into 2-inch pieces - 3 large; Salt - 2 teaspoons; Ground black pepper - ½ teaspoon; White sugar - 2 tablespoons; Fish sauce - 2 tablespoons; Ripe roma tomatoes, sliced horizontally into 1/2-inch wedges - 3; French-fried onions - 1 (2.8 ounce) can

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Sop Buntut (Indonesian Oxtail Soup)

1. Shallots, peeled and halved - 4

2. Onion, quartered, divided - 1 large

3. Ginger, peeled and thinly sliced across the grain - 1 (2 inch) piece

4. Garlic, peeled - 5 cloves

5. Canola oil - 3 tablespoons

6. Whole cloves (Optional) - 6

7. Ground nutmeg - ½ teaspoon

8. Ground cinnamon - ¼ teaspoon

9. Meaty oxtail pieces, at room temperature - 4 pounds

10. Celery, cut into 1-inch pieces - 3 stalks

11. Carrots, cut into 2-inch pieces, divided - 2 large

12. Water, or as needed to cover - 4 cups

13. Waxy potatoes, scrubbed and cut into 1 1/2-inch chunks - 3

14. Carrots, cut into 2-inch pieces - 3 large

15. Salt - 2 teaspoons

16. Ground black pepper - ½ teaspoon

17. White sugar - 2 tablespoons

18. Fish sauce - 2 tablespoons

19. Ripe roma tomatoes, sliced horizontally into 1/2-inch wedges - 3

20. French-fried onions - 1 (2.8 ounce) can

How to cook deliciously - Sop Buntut (Indonesian Oxtail Soup)

1. Stage

Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.