Indonesian Oxtail Soup Recipe (Sop Buntut)

Indonesian Oxtail Soup Recipe (Sop Buntut)


Indonesia is renowned for its rich and diverse culinary heritage, offering a wide array of flavors and dishes that captivate the senses. One such dish is "Sop Buntut," a hearty oxtail soup that has become a beloved comfort food. This article delves into the preparation of this delightful Indonesian dish, exploring its ingredients, cooking process, and cultural significance.

Ingredients:
  • 1 kg oxtails, cut into sections
  • 2 liters water
  • 2 cloves garlic, minced
  • 2 shallots, chopped
  • 2 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 2 tomatoes, quartered
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 2 lemongrass stalks, bruised
  • 2 tablespoons oil
  • Salt and pepper to taste
  • Fried shallots for garnish
  • Sliced green onions for garnish
  • Sambal (chili paste) for serving

Instructions:
  1. Clean the oxtails thoroughly under running water to remove any excess blood and debris.
  2. Place the oxtails in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Let it simmer for about 10 minutes to remove impurities.
  3. Drain the oxtails and rinse them under cold water. Set them aside.
  4. In a separate large pot, heat the oil over medium heat. Add the minced garlic and chopped shallots. Sauté until fragrant and golden.
  5. Add the cleaned oxtails to the pot and stir to combine them with the sautéed aromatics.
  6. Pour in the water and bring the mixture to a boil. Skim off any foam that rises to the surface.
  7. Add the bay leaves and bruised lemongrass stalks. Reduce the heat to low, cover the pot, and let it simmer for approximately 2 to 3 hours, or until the oxtails are tender and the meat begins to fall off the bone.
  8. Once the oxtails are tender, add the sliced carrots, cubed potatoes, quartered tomatoes, and chopped celery to the pot.
  9. Continue simmering until the vegetables are cooked and tender, approximately 20-30 minutes.
  10. Season the soup with salt and pepper to taste. Adjust the seasoning as needed to achieve your desired flavor profile.
  11. Ladle the Sop Buntut into serving bowls. Garnish each bowl with fried shallots and sliced green onions for added flavor and texture.
  12. Serve the oxtail soup hot alongside steamed rice and sambal for an extra kick of spiciness.
Cultural Significance
Sop Buntut is not only cherished for its delectable taste but also holds cultural significance in Indonesia. It is often enjoyed as a special dish during festive occasions, family gatherings, and celebrations. The tender oxtail meat, combined with the rich flavors of the broth and aromatic spices, reflects the heartwarming essence of Indonesian cuisine and hospitality.

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