Sop Buntut

Ingredients

• 1.2kg beef oxtail, cut into pieces
• 2 tbsp vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 cloves
• 1 cinnamon stick
• 1/2 tsp ground nutmeg
• 1 tsp white pepper
• 2 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 2 tomatoes, quartered
• 2 stalks celery, chopped
• Salt
• Fried shallots, to serve
• Chopped celery leaves, to serve
• Kecap manis, to serve
• Lime wedges, to serve

Before you cook

• Rinse the oxtail pieces under cold water.
• Bring a pot of water to a boil, drop in the oxtail, and boil for 2 minutes, then drain and discard this water.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the sliced onion, garlic, and ginger and cook for 4 minutes, until fragrant.
3. Add the cloves, cinnamon stick, nutmeg, and white pepper.
4. Add the blanched oxtail to the pot.
5. Pour in 2.5 liters of water.
6. Bring the pot to a boil, then lower the heat and cover.
7. Simmer the oxtail for 2.5 hours, until the meat is tender and pulling from the bone.
8. Add the carrots and potatoes to the pot.
9. Simmer for 20 minutes, until the vegetables are tender.
10. Add the tomatoes and celery.
11. Simmer for 5 more minutes.
12. Season the broth with salt.
13. Ladle the soup into bowls, making sure each gets plenty of oxtail.
14. Top with fried shallots and celery leaves.
15. Serve with rice, kecap manis, and lime wedges on the side.