🇮🇩 Indonesia recipe
Sop Buntut
Sop Buntut is an elegant Indonesian oxtail soup that showcases the Dutch colonial influence on Indonesian cuisine. Thick, collagen-rich oxtail pieces are simmered for hours in a clear, fragrant broth perfumed with nutmeg, cloves, and cinnamon, creating a deeply savory and silky soup. The long cooking time renders the oxtail impossibly tender, with the meat falling off the bone and the broth developing a rich, natural body from the rendered gelatin.
Prep20 mins
Cook2 hrs 45 mins
Serves4
Difficultymedium
Ingredients
- 1.5 kg oxtail, cut into sections at the joints
- 2.5 liters water
- 2 large carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and quartered
- 1 large tomato, quartered
- 8 large shallots, peeled and halved
- 6 cloves garlic, smashed
- 3cm piece fresh nutmeg, grated (or 1 teaspoon ground nutmeg)
- 4 whole cloves
- 1 cinnamon stick (about 5cm)
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- Fried shallots and lime wedges for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 24 g
