Ingredients

  • Serves 2 people
  • 400 g meaty oxtails (cut into 5cm lengths)

  • 4 - 6 tbsp olive oil or vegetable oil

  • sea salt 

  • cracked pepper

  • 1 onion (peeled & roughly chopped)

  • 1 medium carrot (peeled & roughly chopped)

  • 1 stick of celery (washed & roughly chopped)

  • 1 cinnamon stick

  • 1 whole nutmeg

  • bay leaf

  • approx. 1 L of water

  • 1 large potato (peeled and cubed approx. 1 cm)

  • 1 leek (washed & sliced approx. 2 mm thick)

  • 1 medium carrot (peeled & finely diced)

  • 1 medium sized onion (peeled & finely diced)

  • 1 - 2 cloves of garlic (peeled & finely diced)

  • 1 handful of cherry tomatoes (halved)

  • 1/8 cup barley

  • small handful of freshly picked basil (garnish), flash fried

Soup Buntut (Oxtail Soup)
Recipe Courtesy of
Asian Food Network

Soup Buntut (Oxtail Soup)

Known and famous for in Indonesia is Sop Buntut (oxtail soup) - a warm & hearty stew that you can't get enough of on a cold chilly day. & here, we give you one of our best sop buntut recipes.
  • Medium
  • 60 min
  • 270 min
  • 15 min
  • 6 steps
  • 20 Ingredients
  • Medium
  • 6 steps
  • 20 Ingredients
  • 60 min
  • 270 min
  • 15 min

Instructions

  1. Season and hot seal ox tails

    • Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. 
    • Hot seal the oxtail until browned. It might be best to do this in batches. Once they are all browned set aside.


  2. Simmer ox tails

    • Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bay leaf and about 1.5 liters of water to the pot. 
    • Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is pulling away from the bone. 
    • During this time be sure to skim any nasties that come to the surface.


  3. Cool stock in fridge

    • Once the meat is done remove from the pot and set aside. 
    • Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. 
    • Any fat within the stock will rise to the surface and solidify making it really easy to remove.


  4. Discard ox tail bones

    • When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.


  5. Cook soup

    • In a large soup pot heat the remaining oil, add the potato, leek, carrot, onion, celery, garlic and the cherry tomatoes and gently saute while stirring for about 20 minutes or until the vegetables have softened.
    • At which time, you can add the oxtail stock and bring to a gentle simmer.


  6. Add barley

    • Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. 
    • If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.


Garnish and Serve!

Season generously with salt and pepper and serve with crispy flash fried parsley.

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • 400 g meaty oxtails (cut into 5cm lengths)

  • 4 - 6 tbsp olive oil or vegetable oil

  • sea salt 

  • cracked pepper

  • 1 onion (peeled & roughly chopped)

  • 1 medium carrot (peeled & roughly chopped)

  • 1 stick of celery (washed & roughly chopped)

  • 1 cinnamon stick

  • 1 whole nutmeg

  • bay leaf

  • approx. 1 L of water

  • 1 large potato (peeled and cubed approx. 1 cm)

  • 1 leek (washed & sliced approx. 2 mm thick)

  • 1 medium carrot (peeled & finely diced)

  • 1 medium sized onion (peeled & finely diced)

  • 1 - 2 cloves of garlic (peeled & finely diced)

  • 1 handful of cherry tomatoes (halved)

  • 1/8 cup barley

  • small handful of freshly picked basil (garnish), flash fried

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