Sop Buntut Recipe: Indonesian Oxtail Soup with Warm Spices

Sop buntut is one of Indonesia's most comforting soups: oxtail simmered low and slow until the meat surrenders from the bone, in a clear broth perfumed with cinnamon, cloves, and nutmeg. Carrots and potatoes go in near the end, tomatoes add a gentle tang, and a shower of fried shallots and spring onions finishes the bowl. It is the kind of soup that tastes like a long afternoon at home.

The secret is patience, not technique. Oxtail is rich in collagen, so a long, gentle simmer turns it meltingly tender and gives the broth its silky body — no stock cubes needed. This recipe walks you through the whole process, from blanching the oxtail to skimming a crystal-clear broth, so your first pot tastes like it came from a Jakarta soup house. Let's cook.

Sop buntut — fall-off-the-bone oxtail in a clear, warmly spiced broth.

Recipe Info

• Prep time: 20 minutes
• Cook time: 3 hours
• Total time: 3 hours 20 minutes
• Servings: 6
• Calories: ~480 kcal per serving

Everything you need for sop buntut: oxtail, root vegetables, and Indonesia's warm spice trio.

Ingredients

• 1.5 kg / 3.3 lb oxtail, cut into pieces
• 2.5 L / 10 cups water
• 3 carrots (about 300 g / 10 oz), peeled and cut into chunks
• 3 potatoes (about 450 g / 1 lb), peeled and cut into chunks
• 2 tomatoes, cut into wedges
• 8 shallots, sliced thinly (for frying) plus 4 whole shallots
• 5 cloves garlic, smashed
• 1 thumb (about 30 g / 1 oz) ginger, smashed
• 1 cinnamon stick (about 7 cm / 3 inches)
• 5 whole cloves
• 1/2 tsp ground nutmeg
• 2 tsp salt, plus more to taste
• 1 tsp ground white pepper
• 2 spring onions, sliced
• 1 lime, cut into wedges, to serve
• Steamed rice and sambal, to serve

That moment the meat slips off the bone — this is how you know it is ready.

Instructions

1. Blanch the oxtail: Put the oxtail in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the pieces under running water. This removes impurities and keeps the final broth clear.
2. Start the broth: Return the blanched oxtail to the clean pot with 2.5 L / 10 cups of fresh water, the whole shallots, smashed garlic, and ginger. Bring to a boil, skim off any foam, then reduce to the gentlest simmer.
3. Add the warm spices: Stir in the cinnamon stick, cloves, nutmeg, salt, and white pepper. Cover partially and simmer on low heat for 2 hours, skimming occasionally. The broth should barely bubble — a rolling boil will cloud it.
4. Fry the shallots: While the soup simmers, fry the sliced shallots in a little oil over medium heat, stirring often, until golden and crisp — about 5 minutes. Drain on paper towel and set aside; these are the finishing touch.
5. Add the vegetables: After 2 hours, add the carrots and potatoes to the pot and simmer for 30 minutes, until the vegetables are tender and the oxtail meat is nearly falling off the bone. Add the tomato wedges for the last 10 minutes so they soften without dissolving.
6. Season and finish: Fish out the cinnamon stick, whole shallots, garlic, and ginger. Taste the broth and adjust the salt — it should be savory and warmly spiced, not salty. Stir in half the spring onions.
7. Serve: Ladle the oxtail, vegetables, and broth into bowls. Top generously with fried shallots and the remaining spring onions. Serve with steamed rice, lime wedges, and sambal on the side.

Tips & Variations

• Never rush the simmer. Oxtail needs at least 2.5 hours of gentle heat to turn tender. If the meat still resists after 2 hours, give it another 30 minutes — it will get there.
• Keep the broth clear. Blanching first and simmering gently (never boiling hard) are the two rules. Skim the foam in the first 20 minutes for the clearest result.
• Make it ahead. Sop buntut tastes even better the next day. Refrigerate overnight, lift off the solidified fat from the surface, and reheat gently — the flavors deepen beautifully.
• Pressure cooker shortcut: Cook the blanched oxtail with the aromatics at high pressure for 45 minutes, then add the vegetables and simmer uncovered for 20 minutes.
• Richer broth variation: Add 250 g / 9 oz of beef short ribs alongside the oxtail for extra body, and serve the ribs in the bowls too.
• Empal-style twist: For a Javanese touch, add 1 tablespoon of sweet soy sauce (kecap manis) to the broth at the end — it deepens the color and adds a gentle sweetness.
• Freezing: The soup (without potatoes, which go grainy) freezes well for up to 3 months. Add freshly cooked potatoes when reheating.

Nutrition Note

This is an approximate guide only, not dietary advice. One serving contains roughly 480 kcal, 38 g protein, 24 g fat, and 26 g carbohydrates. Oxtail is rich and satisfying, so the generous vegetables and clear, unsweetened broth keep the bowl balanced — serve with a modest portion of rice if you want a lighter meal.

Sponsored: see today's deals on recommended kitchen essentials

FAQ

How do I know when the oxtail is done?

The meat should yield easily when pressed with a fork and slip from the bone with almost no resistance. If it still clings firmly, it needs more time — oxtail cannot really be overcooked at a gentle simmer, only undercooked.

Why is my broth cloudy?

Usually one of two things: the oxtail was not blanched first, or the soup boiled too hard. Blanching removes the proteins that cloud the broth, and a bare simmer keeps it clear. A cloudy broth still tastes good — it is purely cosmetic.

Can I use a slow cooker?

Yes — blanch the oxtail first, then cook everything except the vegetables and tomatoes on low for 7–8 hours. Add the vegetables for the last hour so they do not turn to mush.

What do I serve with sop buntut?

Steamed rice is classic, plus lime wedges and sambal for heat. Some households add emping (melinjo crackers) or a small plate of pickled vegetables for crunch and contrast.

Can I make sop buntut without nutmeg or cloves?

You can, but you will lose the warm spice character that defines the dish. If you must skip one, keep the cinnamon — it carries most of the aroma. A pinch of ground allspice is the closest single substitute for the trio.

Clear broth, warm spices, and meat that falls off the bone — this sop buntut is Indonesian comfort food at its very best. Have you tried this recipe? Tell us in the comments below, and save this recipe for your next slow Sunday cook!