Indonesian Oxtail Soup (Sop Buntut)

Name: Oxtail Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 500 gr oxtail; 2000 ml water; 3 carrots; 3 potatoes; 2 tomatoes; 2 tsp salt; 12 red shallots; 6 garlic; 2 pcs ginger; 3 lemongrass stalks; 3 bay leaves; 2 lime leaves; 1 tsp nutmeg; 1 tsp pepper; 5 pcs cloves; 3 cinnamon sticks; 6-8 pcs cardamom; 2-3 celery (minced); 2-3 green onion (minced); Fried red shallots; Lime; Chili sauce; Emping crackers

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This Indonesian oxtail soup (sop buntut) is rich, comforting, and filled with tender meat and hearty vegetables. With the Instant Pot, you’ll get fall-off-the-bone results in a fraction of the time.

A bowl of Indonesian oxtail soup or sop buntut.

If there’s one oxtail soup recipe that always reminds me of home, it’s sop buntut. This Indonesian classic is all about tender oxtail, slow-cooked in a fragrant broth with carrots and potatoes, then finished with fried shallots, lime, and fresh herbs. It’s rich yet light, the kind of soup you keep going back to for just one more spoonful.

In Indonesia, soup isn’t just comfort food. It’s a whole culture. We have soto Betawi, creamy and coconutty with beef and fried potatoes; soto tangkar, bold and savory with chilis; and of course soto ayam, the golden turmeric chicken soup that’s a family favorite. Each has its own story, but for me, nothing beats the cozy, fall-off-the-bone goodness of sop buntut/oxtail soup.

Why You Will Love This Recipe

Fall-off-the-bone tender oxtail – Slow simmering (or the Instant Pot) turns tough cuts into melt-in-your-mouth meat.
Rich, flavorful broth – Every spoonful is infused with spices, vegetables, and the natural richness of oxtail.
Comfort food at its best – Warm, hearty, and satisfying, this soup is very comforting at any time.
Authentic Indonesian taste – You’re not just making any oxtail soup, you’re experiencing the classic sop buntut that’s beloved across Indonesia.
Customizable toppings – Add fried shallots, lime juice, sambal, or emping crackers to make each bowl your own.

Recipe Ingredients

Ingredient Notes

Oxtail – Go for center-cut oxtail if you can. It has more meat and less fat, which means you’ll get generous, tender bites without too much grease in the broth.

Spices – Fresh spices will always give the best aroma and depth of flavor, but don’t worry if you only have dried or ground ones on hand. They still work beautifully, and your oxtail soup will taste just as comforting.

Be sure to check out the full recipe and ingredient list below

How to Make Indonesian Oxtail Soup

Step by step process photos of making the oxtail tender.

STEP 1. Place the oxtails in a pot of cold water (Image 1) and bring to a boil. Let it cook for about 10 minutes, until you see scum rising to the surface (Image 2). Drain and rinse the oxtails thoroughly. This helps remove any odor and keeps the soup clear. Transfer the cleaned oxtails to an Instant Pot, add fresh water (Image 3), and close the lid securely. Cook for 20–30 minutes. Once done, let the steam release naturally before opening the lid. Check the tenderness with a skewer. If the meat isn’t soft enough, continue cooking for another 10–15 minutes. When the oxtail is fall-off-the-bone tender, remove and set aside (Image 4).

Step by step process photos of blending the spices for oxtail soup.

STEP 2. Blend the shallots, garlic, ginger, nutmeg, and pepper until smooth (Images 5, 6). Peel and cut the potatoes, then deep-fry them until golden brown (Image 7). Set aside. Heat a bit of oil in a wok or pan, then sauté the blended spices until fragrant (Image 8).

Step by step process photos of cooking the spices for oxtail soup.

STEP 3. Add lemongrass stalks, bay leaves, lime leaves, a cinnamon stick, and cardamom (Image 9). Continue stirring until the aroma fills the kitchen. Pour in the broth from the Instant Pot and season with salt and sugar (Images 10, 11). Remove the lemongrass, bay leaves, lime leaves, and cardamom once the flavors have infused. For a clean and smooth broth, strain it at this stage (Image 12).

Step by step process photos of preparing the soup for serving.

STEP 4. In a separate pan, boil the carrots until just tender (Image 13). If you notice too much fat floating on top of the oxtail broth, refrigerate it for a few hours until a white fat layer forms (Image 14). Skim off the fat and reheat the soup before serving.

To Serve: Place the oxtails, fried potatoes, fresh tomato slices, and cooked carrots in a serving bowl (Image 15). Ladle the hot broth over, then top with chopped celery and crispy fried shallots. Serve with emping crackers, a wedge of lime, sweet soy sauce, and chili sauce on the side.

Pro Tips

Blanch the oxtail first – Boiling the oxtail for a few minutes and discarding the first water helps remove impurities and odor. This small step makes a big difference in achieving a clean, clear broth.
Skim or chill to reduce fat – Oxtail is naturally rich and fatty. If the broth feels too heavy, refrigerate it for a few hours until a white fat layer forms on top. Simply scoop it off before reheating for a lighter, smoother soup.
Strain for clarity – After simmering, strain out the spices and herbs to get that beautiful golden, clear broth without any floating bits.
Fry the potatoes separately – Deep-frying the potatoes before serving keeps the broth free from starch and prevents it from turning cloudy.
Cook carrots separately – Boil the carrots in a separate pan until just tender, then add them when serving. This keeps them vibrant and prevents overcooking during reheating.

A bowl of oxtail soup or sop buntut with emping crackers.

Serving Suggestions

Serve this comforting oxtail soup (sop buntut) with boiled salted eggs, perkedel, or crispy flourless fried chicken. Add emping crackers, lime, sweet soy sauce, and chili sauce on the side. For dessert, enjoy candil ubi biji salak or a warm bowl of pulut hitam to round out the meal.

FAQs about Oxtail Soup

What is sop buntut made of?

Sop buntut is made from beef oxtail simmered in a spiced broth with carrots, potatoes, and aromatics like garlic, nutmeg, and ginger. It’s usually finished with fried shallots, lime, and fresh herbs.

How do you make oxtail tender?

Oxtail takes time to cook. Traditionally it’s simmered for hours until the meat is soft and falls off the bone. To save time, you can use an Instant Pot or pressure cooker for the same tender results in less than an hour.

Can I make sop buntut ahead of time?

Yes! In fact, the flavor deepens if you let it sit overnight. Store the soup in the fridge, then reheat and skim off the hardened fat layer before serving for a cleaner broth.

Can I use other cuts of beef instead of oxtail?

You can substitute short ribs or beef shank if oxtail isn’t available, but the flavor won’t be quite the same. Oxtail has natural gelatin and marrow that give the broth its signature richness.

Storage

Let the sop buntut (oxtail soup) cool to room temperature before storing. Keep the oxtail pieces separate from the broth so the meat stays tender and doesn’t soak up too much liquid. Transfer both into airtight containers and refrigerate for up to 3 days.

The broth will likely form a white fat layer on top once chilled. Just scoop it off before reheating for a lighter, cleaner soup. If you’d like to keep it longer, freeze the broth and oxtail separately for up to 2 months. For the best texture, store fried potatoes and garnishes (like fried shallots, emping, and fresh herbs) separately and add them only when serving.