Sop buntut

Sop buntut
Prepare the ingredients.
Prepare 2 liters of water in a cooking pot.
Add 1 kilogram oxtails.
Bring to boil.
Skim off the foam that rises to the top.
Add 1 tablespoon of salt.
Reduce the heat.
And continue cooking.
Add pieces of 1 red onion to a food processor.
Add 4 garlic cloves.
Add pieces of 2 centimeters of ginger.
Add 3 candlenuts.
Grind the spice mix finely.
Heat 1 tablespoon of cooking oil in a pan.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add the spice mix to the cooking pot.
Stir briefly.
Add 1 or 2 star anise.
Add 3 - 5 cloves.
Add 1 tablespoon mace.
Add 1 cinnamon stick.
Add 1/2 - 1 tablespoon peppercorn to a mortar.
Grind peppercorn with pestle roughly.
Add ground peppercorn to the soup.
Peel 3 - 4 carrots.
Cut the carrot into slices.
Add carrot pieces to the soup.
Peel 5 - 7 potatoes.
Cut potato in half.
Add potato pieces to the soup.
Stir briefly.
Close the pot with pot lid and continue cooking until the oxtail is cooked.
Chop 1 bunch of parsley roughly.
Cut 3 - 5 tomatoes into wedges.
Prepare the oxtail soup in a bowl.
Add the tomato wedges.
Sprinkle chopped parsley over the soup.


Oxtail soup is made with beef tails. Different versions of oxtail soup exist: Korean and Chinese. Oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut.

Rabo de toro a traditional dish with oxtails in Spain, especially in Cordoba.


1 kilogram oxtail
3 carrots (3 - 4)
5 potatoes (5 - 7)
3 tomatoes (3 - 5)
1 onion (or red onion)
4 cloves garlic
2 ginger (2 cm)
3 candlenuts (3 - 5)
1 star anise (1 - 2)
3 cloves (3 - 5)
1 tablespoon mace (dried reddish covering of nutmeg seed)
1 cinnamon stick
1 tablespoon salt
1⁄2 tablespoon peppercorn (1/2 - 1)
1 bunch parsley
1 tablespoon cooking oil