International Cuisine

Oxtail Soup ( Sop Buntut )

Wednesday, February 4, 2009


# 1 piece (2-3 lbs.) oxtail
# water
# salt
# 200 gram carrots, chopped
# 2 tomatoes, sliced
# 5 green onions, sliced diagonally
# 3 stalks chinese celery, thinly sliced
# 1½ tsp. white pepper

# ½ tsp. nutmeg
# 1 Tbs. cloves
# 3 Tbs. fried shallots


* Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender.
* Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.
* Bring it to a boil again. Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked.
* Ready to serve. Pour some fried shallots on top of the soup while serving.

Makes 6 servings.

Tips: I usually add approximately 1 lb. of beef sirloin or tenderloin to add some flavor to the soup.