Can I make this soup in a slow cooker?
Yes, after browning the oxtail and aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the oxtail is tender.
DINNER
Indonesian Sop Buntut (Oxtail Soup) with Fried Shallots
This hearty Indonesian Sop Buntut recipe features tender oxtail simmered in a rich, aromatic broth, garnished with crispy fried shallots. It's a comforting and flavorful soup perfect for a satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Rinse the oxtail pieces thoroughly under cold water. In a large pot, bring water to a boil and blanch the oxtail for 10 minutes. Drain the oxtail and discard the water, then rinse the oxtail again to remove any impurities.
02
Heat 2 tablespoons of vegetable oil in the same large pot over medium heat. Add the chopped yellow onion, minced garlic, and sliced ginger. Sauté for 5 minutes until fragrant and softened.
03
Add the blanched oxtail back to the pot. Stir in 2 teaspoons of salt, 1 teaspoon of black pepper, 2 pieces of star anise, and 2 pieces of cinnamon stick. Pour in 8 cups of fresh water.
04
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtail is very tender and easily pulls from the bone. Skim off any foam or excess fat that rises to the surface periodically.
05
Once the oxtail is tender, remove the star anise and cinnamon sticks. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish generously with fried shallots before serving.
About This Recipe
This hearty Indonesian Sop Buntut recipe features tender oxtail simmered in a rich, aromatic broth, garnished with crispy fried shallots. It's a comforting and flavorful soup perfect for a satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer broth, you can roast the oxtail pieces in the oven at 400°F (200°C) for 30 minutes before blanching. This adds a deeper caramelized flavor. Ensure the oxtail is truly fork-tender for the best texture.
Easy Substitutions
If oxtail is unavailable, beef short ribs can be used, though cooking time may vary. For a vegetarian version, use large chunks of root vegetables like carrots, potatoes, and parsnips, and a rich vegetable broth.
Storage & Reheating
Store leftover Sop Buntut in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve Indonesian Sop Buntut with steamed white rice, a wedge of lime for a squeeze of freshness, and a side of sambal (chili sauce) for those who enjoy a spicy kick. You can also add sliced tomatoes, potatoes, or carrots to the soup during the last hour of simmering for added vegetables.
Common Mistakes
1. Not blanching the oxtail: This leads to a cloudy broth with a stronger, less refined flavor. Always blanch and rinse the oxtail. 2. Not simmering long enough: Oxtail needs significant time to become tender. Rushing this step will result in tough meat. 3. Forgetting to skim the fat: Excess fat can make the soup greasy. Skim it off periodically for a cleaner soup. 4. Over-seasoning initially: It's best to season lightly at first and adjust at the end, as the broth will concentrate during simmering.
Frequently Asked Questions
What are fried shallots and where can I buy them?
Fried shallots are thinly sliced shallots that have been deep-fried until crispy. They add a wonderful savory crunch and can be found in most Asian grocery stores or online. You can also make them at home.
Can I add other vegetables to the soup?
Absolutely! Common additions include sliced carrots, potatoes, and celery. Add them during the last hour of simmering so they cook through but don't become mushy.
MORE TO KNOW
The blanching step is crucial for Sop Buntut as it helps remove impurities and excess fat from the oxtail, resulting in a clearer and cleaner-tasting broth. Don't skip this step for an authentic flavor profile. The long simmering time is essential for breaking down the collagen in the oxtail, yielding incredibly tender meat and a gelatinous, flavorful broth. If you have a pressure cooker, you can significantly reduce the cooking time to about 45-60 minutes after the initial sauté.
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