Sop Buntut (Indonesian Oxtail Soup)
Oxtail and vegetables are cooked in a big pot to make a tasty soup.
The soup is simmered for a long time to make the oxtail tender.
The finished soup is served hot with some extra ingredients on top.
By Nadia Kovalenko
Posted October 23, 2026Share
Time
Calories
Servings
Difficulty
Description
Oxtail and vegetables are cooked in a big pot to make a tasty soup.
The soup is simmered for a long time to make the oxtail tender.
The finished soup is served hot with some extra ingredients on top.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 20
4 shallots, peeled and halved
1 large onion, quartered, divided
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
5 cloves garlic, peeled
3 tablespoons canola oil
6 whole cloves
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cinnamon
4 pounds meaty oxtail pieces, at room temperature
3 stalks celery, cut into 1-inch pieces
2 large carrots, cut into 2-inch pieces, divided
4 cups water, or as needed to cover
3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
3 large carrots, cut into 2-inch pieces
2 teaspoons salt
0.5 teaspoon ground black pepper
2 tablespoons white sugar
2 tablespoons fish sauce
3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
1 (2.8 ounce) can French-fried onions
Instructions
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1
Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
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2
Heat 3 tablespoons of oil in a large pot over medium-high heat; cook cloves, 0.5 teaspoon nutmeg, and 0.25 teaspoon cinnamon until fragrant, about 30 seconds. Add the shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add 4 pounds oxtail; cook until browned, about 5 minutes.
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3
Stir remaining 2 onion quarters, 3 stalks celery, and 2 large carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
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4
Stir 3 waxy potatoes, 3 large carrots, 2 teaspoons salt, and 0.5 teaspoon black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add 2 tablespoons sugar and 2 tablespoons fish sauce; stir well to combine.
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5
Ladle soup into large serving bowls; top with sliced tomatoes and French-fried onions.
Nutrition Facts
Servings 8
Amount Per Serving
-
Calories 520 kcal
% Daily Value *
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Total Fat 26g
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Saturated Fat 8g
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Cholesterol 125mg
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Sodium 1217mg
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Total Carbohydrate 35g
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Dietary Fiber 4g
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Protein 38g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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