Chicken & Meat
Sop Buntut Rempah (Spiced Oxtail Soup)
Prep
15 min
Cook
150 min
Servings
4
Level
Medium
Beef oxtail soup with a clear broth that's rich with spices. The meat is so tender it falls right off the bone. A luxurious comfort food that warms you right up.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 800g beef oxtail, cut into segments
- 2 stalks lemongrass, bruised
- 3cm cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1/2 tsp ground nutmeg
- 1.5 liters water
- 2 carrots, cut into pieces
- 2 potatoes, diced
- 2 stalks scallions
- 2 stalks celery
- 6 Spice paste: shallots
- 4 cloves garlic
- 2 inch piece ginger
- 1 tsp pepper
- 1 tsp salt
- Fried shallots for garnish
- Lime juice
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👩🍳 Instructions
- 1 Boil the oxtail in boiling water for 5 minutes, then discard the water (this is called blanching)
- 2 Replace with 1.5 liters of fresh water and boil the oxtail again
- 3 Sauté the spice paste until fragrant
- 4 Add the sautéed spice paste into the simmering oxtail
- 5 Add the lemongrass, cinnamon stick, cloves, cardamom, and nutmeg
- 6 Cook over low heat for 2-2.5 hours until the meat is tender
- 7 Add the carrots and potatoes, and cook for another 15 minutes
- 8 Adjust the seasoning with salt and pepper
- 9 Serve in bowls, topped with fried shallots, scallions, and celery
- 10 Finish with a squeeze of lime juice
💡 Tips
• Blanching at the start makes the broth clearer and cleaner
• Use a pressure cooker if you want it done faster (45 minutes)
• This oxtail soup tastes even better when reheated the next day
📊 Nutrition Facts / serving
450
Calories (kcal)
38 g
Protein
28 g
Fat
18 g
Carbs
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