Sop Buntut (Indonesian Oxtail Soup)
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Ingredients
- 900 g oxtail pieces
- 2 carrots, sliced
- 300 g waxy potatoes, diced
- 4 shallots
- 4 garlic cloves
- 15 g fresh ginger, sliced
- 3 whole cloves
- 2 tomatoes, roughly chopped
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 44 g
- Carbohydrate
- 22.7 g
- of which sugars
- 6.8 g
- Fat
- 30.8 g
- of which saturates
- 12.5 g
- Fibre
- 4.3 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the oxtail, shallots, garlic, ginger and cloves in a large pot and cover with 1.5 litres water.
- 2
Bring to the boil, skim off any foam, then cover and simmer on a low heat for 70 minutes until the oxtail is tender.
- 3
Add the carrots, potatoes and tomatoes and simmer for a further 20 minutes until the vegetables are tender.
- 4
Check the oxtail has no pink remaining and season the broth with a little salt and pepper.
- 5
Ladle into deep bowls and scatter with the spring onions to serve.
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