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Sup Buntut Rempah Recipe (Indonesian Spiced Oxtail Soup) » Indonesia Eats

HomeEasy RecipesSup Buntut Rempah Recipe (Indonesian Spiced Oxtail Soup)November 7, 2006153ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

Sup Buntut is one of popular soups in Indonesia. I used to make it with Indonesia instant seasoning “Munik”.

The original recipe uses beef oxtail, carrots, chinese celery leaves, potato, shallots, garlics, ground nutmeg, cloves, white/black pepper, salt, and sprinkle with slice of green onion and tomato. We, Indonesians love to eat this with steamed rice, emping nut crackers, add some chilli sauce (it’s made from ground chillies) and don’t forget to drizzle with lime juice over the soup.

Here, I made it from scratch and a bit different with the original recipe. I added ground star anise, cardamom, celery stalks. I omitted potato and celery leaves.

Category:
Soups & StewsStyle:
IndonesianIngredients:
600 g beef oxtail
2400 ml water to make broth
1 large carrot, cut into 3 cm length
3 celery stalks , cut into 3 cm length
4 shalots, sliced
cloves garlic, sliced
3-4 cloves
1 tsp cardamom
3/4 tsp ground nutmeg
1/4 tsp star anise powder
ground white/black pepper, salt and sugar as desired to season

Other Condiments
slice or dice of tomato
slice of green onions
emping nut crackers
chilli sauce

Directions:

  • Cut oxtail into round shapes. In a large pot, add beef oxtail and water, bring to boil until the oxtail very tender. This method could take up to 4 hours of boiling time. If you want to reduce the cooking time, use a pressure cooker. Make sure that you have enough broth, If it’s not enough, add more water into the pot. You can make the broth ahead so the next day you can discard the fat layer.
  • Bring to the broth a boil. Meanwhile, saute slice of shallots and garlics until fragrant. Add the saute mixture to the oxtail broth.
  • Add cardamom, cloves, star anise, nutmeg, black/white pepper and salt. Bring to a boil.
  • Add carrot and celery stalks, bring to a boil again untill the vegetables done.
  • Taste the soup, add a small amount of sugar instead of MSG.
  • Remove from heat. Sprinkle with slice of green onion and dice/slice of tomato. Serve with steamed rice, emping nut crackers, chilli sauce and drizzle with lime juice over the soup.
See also >>  Sambal Bajak Recipe (Javanese Sambal) » Indonesia Eats

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleJapanese CurryNext articleArroz de Marisco – Portuguese Style Seafood RiceIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Ben November 12, 2006 At 7:57 AMNice … very nice. This is my kind of soup. BTW, the word Buntut … isn’t that translated as buttocks? I think that’s what it is translated as in Malay.Good blog … emjoyed it. Thanks for sharing.Reply
  2. Andaliman November 12, 2006 At 8:18 AMThank you for visiting my blog. Nope, it’s translated as oxtail. I wonder is it the same word for buntut in bahasa Indonesia and Malay. Sometimes between indonesian and malay have different meaning even it’s the same wordReply
  3. Anni November 13, 2006 At 11:17 AMSop buntut emang kagak ade matinye 🙂Reply
  4. Andaliman November 13, 2006 At 11:38 AMAnni, you should make it. This is so good for cold days in Norway. Thank you for stopping by.Reply
  5. Sop Buntut | Indonesia Eats | Authentic Online Indonesian Food Recipes April 3, 2013 At 6:59 PM[…] If you are my old time readers, you may read the old post of my Oxtail Soup with Spices or Sop Buntut Rempah. […]Reply

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