Indonesian & Malaysian

Serving

Sop Buntut

Name: Sop Buntut
Total time: 180 min
Yield: 4 servings
Cuisine: Indonesian & Malaysian
Ingredients: 2 lbs oxtail, cut into segments; 8 cups water; 1 onion, quartered; 3 cloves garlic, smashed; 1 tsp whole cloves; 2 bay leaves; 2 carrots, sliced; 2 potatoes, cubed; salt and pepper to taste; fried shallots and chopped celery, for garnish

Indonesian oxtail soup, slow-simmered until the broth is rich and the meat slips from the bone — fragrant with nutmeg, cloves, and fresh herbs.

180 minutes

Serves 4

Soup

63 min prep

99 min cook

Contains common allergens

celery

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Blanch the oxtail in a pot of boiling water for 5 minutes to remove impurities, then drain and rinse.
2
Return the oxtail to a clean pot with the 8 cups of fresh water, onion, garlic, cloves, and bay leaves; bring to a boil.
3
Reduce to a low simmer, skimming off any foam, and cook covered until the meat is very tender and pulls easily from the bone, about 2 to 2.5 hours.
4
Add the carrots and potatoes and simmer until they are tender, another 15 to 20 minutes.
5
Season with salt and pepper to taste.
6
Ladle into bowls and garnish with fried shallots and chopped celery before serving.

Sop Buntut — plated and served — Serving moment. How Sop Buntut looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

70/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 41

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

705

Calories

65 g

Protein

20 g

Carbs

40 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Sop buntut is a clear Indonesian oxtail soup, distinct from the fried buntut goreng variation, built on a long braise that softens the oxtail's connective tissue and finished with a scattering of fried shallots that gives the broth its final aromatic lift.

Listahan note

This version skims the broth repeatedly during the early simmer to keep it clear, and holds the fried shallot garnish back until serving so its aroma stays sharp.

Technique cues

Oxtail needs a long braise, often two to three hours, before the meat loosens easily from the bone and the connective tissue turns tender rather than rubbery.
Skimming the broth repeatedly during the first half hour of simmering is what keeps a clear sop buntut clear, rather than clouded with rendered fat and scum.
Carrots and potatoes go in only partway through the oxtail's cooking time; added too early, they turn to mush long before the meat is done.
Fried shallots scattered on top just before serving give the broth its final aromatic lift, an easy step to skip but one that changes the dish noticeably.

Kitchen flow

Parallel prep: While Sop Buntut simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the fried shallots. Everything else is quick — the boil is the one step that takes real time.
Make-ahead: Sop Buntut is a genuine make-ahead dish — it actually tastes better the next day once fried shallots have had time to meld; make it a day early and reheat gently. Everything else is quick — the boil is the one step that takes real time.
Leftover move: Leftover Sop Buntut is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the fried shallots. Plan around the boil; that's the slow part.
Cleanup rhythm: Let the pot for Sop Buntut soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the fried shallots. Everything else is quick — the boil is the one step that takes real time.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Oxtail

Flavor support

Purpose: Oxtail supports the balance of Sop Buntut and should taste integrated.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

carrots

Flavor support

Purpose: carrots supports the balance of Sop Buntut and should taste integrated.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

potatoes

Structural base

Purpose: potatoes defines the shape and texture of the dish.

Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

Technique notes

Skim excess fat off the broth's surface before serving if you prefer a lighter bowl, oxtail renders a substantial amount of fat as it braises.
Serve with steamed rice and sambal on the side so each diner can add heat to their own taste rather than spicing the whole pot.
A squeeze of lime or a few slices of tomato at the table brightens the rich, long-braised broth.

Ingredient swaps

Lower-sodium direction: Use a low-sodium or no-salt-added version of the beef broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the fried shallots.
Weeknight shortcut: For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the fried shallots.

Serve alongside

Steamed rice
Cucumber salad
Roasted vegetables
Pickled vegetables
Iced tea
Sparkling water with citrus

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 4 days.
Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
Freeze up to 2 months when the texture is braised, baked, or stew-like.

Equipment

Dutch oven or soup pot
Wooden spoon
Ladle

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