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Sop Buntot (Indonesian Oxtail Soup)

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Peace&Baking

"This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side."
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Ingredients

6 h 12 m servings 520 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1217 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
  2. Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
  3. Stir remaining onion quarters, 2 carrots, and celery 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.
  4. Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
  5. Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

Footnotes

  • Cook's Notes:
  • You can make the shallot paste with a mortar and pestle or mince everything finely instead of using a food processor.
  • Substitute vegetable oil for the canola oil if desired.
  • You could also cook the spices and shallot paste in a small saucepan and then place everything in a slow cooker, cover with water, and cook for the same amount of time.

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