Sop Buntut (Oxtail Soup)


Oxtail soup is made with beef tails. The use of the word “ox” in this context is a legacy of nomenclature; no specialized stock of beef animals are used. It is believed by some that oxtail soup was invented in Spitalfields inLondon in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals.[1]Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. (Wikipedia)

In Indonesian cuisine, oxtail soup called sop buntut  is becoming one of popular dish. It is made of slices oxtail, served in vegetable soup with rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, celery, spring onion and fried shallots. Sop buntut is seasoned with shallot, garlic and other spices such as pepper, nutmeg, star annised, cardamom and clove. A new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry while the soup is served in separate bowl and Sop Buntut Bakar (grilled oxtail soup), where the oxtail is seasoned, grilled and served dry while the soup put into separate bowl. The dish is commonly eaten with rice and accompanied with sambal, sweet soy sauce and lime juice.

I usually made it on the weekend, it;s kind of special food for us and better not eat it often. Sop buntut very suitable during winter time as it could warm up your day.



700 gr beef oxtail
3.000 ml water
200 gr carrots
200 gr potatoes
1/2 tsp ground nutmeg
3 cm cinnamon
3 cloves
2 1/2 tbs salt
1 tsp sugar
2 spring onion
2 tbs oil

Grounded ingredients:
6 cloves shallot
5 cloves garlic
1 tsp pepper

Additional ingredients:
2 tbs fried shallots
1 tomato


  1. Boil water in a big pot. Cook beef oxtail until it change colour. Then move it into a slow cooker. Use new water to cook in slow cooker, so we don’t use first water to boil the beef oxtail. Put all the ingredients and one big chunk of carrots and potato.
  2. Cook for about 8 hours.
  3. Steam carrot until half tender. Fried potato until golden brown.
  4. To serve : Put beef oxtail, carrot, tomato and potato in a bowl then add the soup. Add some spring onion and fried shallot.
  5. Ready to eat with steam rice, lime juice(optional) and sambal(optional).