Indonesian Oxtail Soup with Ginger and Star Anise Broth
This Oxtail Soup, known as 'Sop Buntut,' is a comforting and aromatic dish that embodies the rich flavors of Indonesian cuisine.
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.
Chef's Tips
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