Soup · Dinner · Indonesian ·

Indonesian Oxtail Soup with Ginger and Star Anise Broth

Name: Indonesian Oxtail Soup with Ginger and Star Anise Broth
Prep time: 67 min
Cook time: 200 min
Total time: 267 min
Yield: 6 servings
Cuisine: Soup
Ingredients: Oxtail, 2 lbs, trimmed of excess fat; Salt, to taste; Black pepper, freshly ground, to taste; Vegetable oil, 2 tablespoons; Ginger, 5 cm, sliced; Garlic, 4 cloves, minced; Onion, 1 large, sliced; Star anise pods, 4; Cinnamon sticks, 2; Lemongrass, 2 stalks, bruised; Water, 3 liters; Soy sauce, 2 tablespoons; Salt, to taste; Black pepper, freshly ground, to taste; Carrots, 2, sliced into rounds; Potatoes, 2, peeled and cubed; Cabbage, 1 small, shredded; Green onions, 3, thinly sliced; Fresh cilantro leaves

This Oxtail Soup, known as 'Sop Buntut,' is a comforting and aromatic dish that embodies the rich flavors of Indonesian cuisine.

4.6(228 reviews)

·By Ethan Brooks·February 1, 2026

Indonesian Oxtail Soup with Ginger and Star Anise Broth — Soup served and photographed from above

Prep

1 h 7 min

Cook

3 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Oxtail

For the Broth

For the Vegetables

For the Garnish

Nutrition

Per serving

Calories: 430 kcal
Protein: 27.5 g
Carbs: 18.5 g
Fat: 27 g
Fiber: 4 g

Whole recipe

Total

Calories: 2580 kcal
Protein: 165 g
Carbs: 111 g
Fat: 162 g
Fiber: 24 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Oxtail 2 lbs, trimmed of excess fat	1800	144	0	135	0
Salt to taste	0	0	0	0	0
Black pepper freshly ground, to taste	5	0	1	0	1
Vegetable oil 2 tablespoons	240	0	0	28	0
Ginger 5 cm, sliced	5	0	1	0	0
Garlic 4 cloves, minced	20	1	5	0	0
Onion 1 large, sliced	60	2	14	0	3
Star anise pods 4	20	1	4	0	2
Cinnamon sticks 2	10	0	3	0	1
Lemongrass 2 stalks, bruised	5	0	1	0	0
Water 3 liters	0	0	0	0	0
Soy sauce 2 tablespoons	20	2	1	0	0
Salt to taste	0	0	0	0	0
Black pepper freshly ground, to taste	5	0	1	0	1
Carrots 2, sliced into rounds	50	1	12	0	4
Potatoes 2, peeled and cubed	160	4	37	0	4
Cabbage 1 small, shredded	50	3	10	0	3
Green onions 3, thinly sliced	10	1	2	0	0
Fresh cilantro leaves	10	1	1	0	2

These estimates are approximations and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Oxtail

1
Season the oxtail
Season the oxtail pieces generously with salt and black pepper.
2
Rest the oxtail
Allow the oxtail to rest for 30 minutes to absorb the flavors.
3
Optional roasting
Optionally, roast the oxtail at 400°F (200°C) for 20 minutes for a deeper taste.
Tip: For deeper flavor, roast before adding to the broth.

Preparing the Broth

1
Heat the oil
Heat vegetable oil in a large pot over medium heat.
2
Sauté aromatics
Add ginger, garlic, and onion; sauté until fragrant.
3
Add spices
Stir in star anise, cinnamon, and lemongrass; sauté for another minute.
Tip: Do not over-roast the spices as they may turn bitter. Pro Tip: Bruise lemongrass with the back of a knife to release its natural oils.

How to Make Indonesian Oxtail Soup with Ginger and Star Anise Broth

Total time: 4 h 27 min · Yields 6 servings

1
Simmering the Broth
Add the oxtail and water to the pot, bring to a boil, then reduce heat to low.
2
Flavoring the Soup
Skim the surface occasionally, add soy sauce, and continue simmering for 2 hours.
3
Adding Vegetables
Add carrots, potatoes, and cabbage; cook until tender.