Oxtail Soup (Sop Buntut)

Ingredients

• 1 kg oxtail, cut into 3-5 cm pieces
• 2 medium potatoes, peeled and cut into chunks
• 2 medium carrots, peeled and sliced thickly
• 2 tomatoes, quartered
• 2 stalks celery, cut into 3 cm pieces
• 2 stalks scallions, chopped
• 2 tbsp fried shallots, for garnish
• 2 liters water
• Salt to taste
• Sugar to taste (a pinch)
• 1 tsp ground white pepper
• 1/2 tsp ground nutmeg
• 3 cloves
• 1 cinnamon stick (approx. 5 cm)
• 1 star anise
• 2 cm ginger, bruised
• For ground spices:
  • 6 shallots
  • 4 cloves garlic
• 2 tbsp cooking oil

Instructions

1. Clean the oxtail thoroughly. In a large pot, bring water to a rolling boil and blanch the oxtail for about 10-15 minutes to remove impurities and excess fat. Discard the water and rinse the oxtail pieces.
2. Return the blanched oxtail to the clean pot. Add 2 liters of fresh water and bring to a boil. Reduce heat to low, cover, and simmer until the oxtail is very tender, about 2-3 hours. Skim off any fat or foam that rises to the surface periodically.
3. While the oxtail is simmering, prepare the ground spices. Grind shallots and garlic into a smooth paste using a mortar and pestle or food processor.
4. In a separate pan, heat cooking oil over medium heat. Sauté the ground spice paste until fragrant. Add the bruised ginger, cloves, cinnamon stick, and star anise. Continue to sauté for another 2-3 minutes until the spices are very aromatic.
5. Carefully transfer the sautéed spices to the pot with the simmering oxtail. Stir well to combine.
6. Add the potato chunks and carrot slices to the pot. Continue to simmer until the vegetables are tender, about 15-20 minutes.
7. Season the soup with salt, ground white pepper, and a pinch of sugar to taste. Adjust seasoning as needed until the flavor is balanced.
8. Add the quartered tomatoes, celery pieces, and chopped scallions to the soup. Cook for another 5-10 minutes until vegetables are just tender but still retain their shape and freshness.
9. Remove from heat. Ladle the Sop Buntut into serving bowls. Garnish generously with fried shallots before serving. Serve hot, typically with steamed rice and a side of sambal if desired.