Healthy Meal Prep
Sop Buntot (Indonesian Oxtail Soup) Recipe

Sop Buntot (Indonesian Oxtail Soup)


Oxtail and vegetables are simmered for hours into a deeply comforting soup with complex flavors in this recipe for Indonesian Sop Buntot.


  • 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 (Optional)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 4 pounds meaty oxtail pieces, at room temperature
  • 2 large carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • water to cover
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
  • 3 large carrots, cut into 2-inch pieces
  • 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


  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.

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Nutritional Information

Sop Buntot (Indonesian Oxtail Soup)

Servings Per Recipe: 8
Calories: 519.6
% Daily Value *
protein: 76 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 18 %
fat: 40 %
saturated fat: 41 %
cholesterol: 42 %
vitamin a iu: 162 %
niacin equivalents: 18 %
vitamin b6: 40 %
vitamin c: 43 %
folate: 14 %
calcium: 8 %
iron: 32 %
magnesium: 16 %
potassium: 25 %
sodium: 49 %
thiamin: 16 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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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