Sop Buntut Sapi - Oxtail Soup - Butter Joy Kitchen

a bowl of sop buntut or Indonesian oxtail soup with veggies.

5 from 1 vote

Sop Buntut Sapi - Oxtail Soup

Sop Buntut Sapi is a traditional Indonesian soup with tender beef oxtails, carrots, and fried potatoes. This recipe calls for instant pot to make the meat super tender.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Lunch

Cuisine: Asian, Indonesian

Servings: portions

Calories: 117kcal

Author: Claudia

Equipment

1 pressure cooker
1 cooking pot

Ingredients

500 gr oxtail
2000 ml water
3 carrots
3 potatoes
2 tomatoes
2 tsp salt

Spices and Herbs

12 red shallots
6 garlic
2 pcs ginger
3 lemongrass stalks
3 bay leaves
2 lime leaves
1 tsp nutmeg
1 tsp pepper
5 pcs cloves
3 cinnamon sticks
6-8 pcs cardamom

Garnish

2-3 celery minced
2-3 green onion minced
Fried red shallots
Lime
Chili sauce
Emping crackers

Instructions

Prepare the potatoes. Peel and cut the potatoes, deep-fry them until golden brown. Set aside.
Blend the spices and herbs in a food processor. Set aside.
Put the beef oxtail in the instant pot. Pour 2000 ml water into it. Close the lid tightly. Turn on the stove and cook for 20-30
minutes.
After 20-30 minutes, take off the lid carefully. Remember to let the steam finish for a while before opening the lid.
Test the oxtail with a skewer if the meat is soft enough. If it is not soft enough, you can continue cooking the oxtails for
another 10-15 minutes.
After it is done, set aside the oxtail. Transfer the broth into a regular pot.
Heat some cooking oil. Pour in the blended spices and herbs.
Add lemongrass stalks, bay leaves, lime leaves,
cinnamon stick, and cardamom.
Saute until fragrant.
Transfer the spices and herbs into the broth. Put in carrots, and the oxtails. Let it boil and cook until the carrots are soft enough.
Add salt, pepper, and mushroom powder. Taste it.
Take out the lemongrass stalks, bay leaves, lime leaves, and cardamom away.
The next step is optional. If you want to have a smooth broth, you can strain the broth. I like clean and smooth broth, so I usually strain the broth.
If you think the soup has too much fat layers on top, you can keep the pot in the fridge for a few hours until you can see some white fat layer on top. Discard the fat layer and reheat.
Serve the oxtail soup with fried potatoes and some tomato slices.
Sprinkle with celery, fried shallots, and add some emping crackers.
Serve with lime wedge, sweet soy sauce, and chili sauce. Enjoy!

Video

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