Sop Buntut (Oxtail Soup)
This oxtail soup recipe has a rich broth and is packed with hearty, tender vegetables, and fall of the bone, melt in your mouth oxtails!
Ingredients
- 2.5 lbs Oxtails
- 4 cups Carrots (baby or regular)
- 5 Russet potatoes (medium)
- 4 Tomatoes
- 1 bunch Chinese celery (about 2 cups)
- 5 stalks Green onions
- 1/2 cup Fried shallots
- 2 tbsp Beef bouillon
- 1 tsp White pepper
- 1 tbsp Salt
- 2 tbsp Margarine
Dipping Sauce (optional)
- 1-2 Thai chilis
- 3 tbsp Kecap manis
Toppings (optional)
- shrimp crackers
- fried shallots
- sambal
Instructions
Clean and remove impurities:
- Wash oxtails and trim off excess fat. Place oxtails in a large stock pot and fill with enough water to cover all the oxtails. Use high heat to bring water to a boil. Once water is boiling, remove the foam and impurities from the top of the soup. Continue to boil for another 5-10 minutes. Use a fork to pierce oxtails and examine the liquid that comes out. If liquid running out of oxtail is clear then remove oxtails from pot and put into a large bowl. If there is still some blood, continue to boil until liquid is clear and then remove.
- Carefully rinse oxtails under cold water. Try to remove as much of the impurities and foam off the oxtails. Then place oxtails into Instant Pot.
Pressure cook oxtails:
- Fill Instant Pot with enough water until all the oxtails are covered. For reference, using an 8 quart Instant Pot, I used about 14 oz of water (about the half way mark). Close the lid, turn venting knob to sealing position, and pressure cook at high pressure for 45 minutes. Follow with a natural release for 35 minutes.
Prepare vegetables:
- While oxtails are pressure cooking, peel potatoes and cut them into quarters. Soak in a large bowl of water. While potatoes are soaking, Wash and cut tomatoes in half. Peel, wash, and cut carrots into bite sized pieces. Wash and chop green onions into small pieces. Drain potatoes. Set all vegetables aside.
- Wash Chinese celery and stuff into a large soup or spice bag. If you don't have one that's ok, you can twist Chinese celery into a large knot. If you can't find Chinese celery, celery leaves from Western celery is a great replacement. Set aside.
Cooking and Seasoning:
- After 35 minutes of natural release, remove remaining pressure by covering knob with a hand towel and carefully turning knob to venting position. Let steam and pressure release. Once floating valve has dropped you can open the lid.
- Turn Instant Pot on sauté mode. Add in 2 tablespoons of beef bouillon, 1 teaspoon white pepper, and 1 teaspoon of salt. Mix and taste test soup. Adjust seasonings as needed.
- Add in carrots and potatoes to soup and bring to a boil. Lower sauté mode to low heat if necessary. Continue to remove impurities and excess fat by skimming top of soup with a large ladle. Simmer until vegetables are tender when pierced with a fork.
- While vegetables are simmering, in a small frying pan melt 2 tablespoons of margarine. Add in chopped green onions and stir fry for 30 seconds. Add in fried shallots and stir fry for another 30 seconds or until fragrant. Add green onion, fried shallots, and margarine mixture to Instant Pot soup and mix.
- Add in Chinese celery and tomatoes to the soup. Continue to simmer.
- Remove oxtails from the soup and place inside the air fryer. I like to use the air fryer rack for this. Make sure you have another rack below to catch the drippings. Cook at 300°F for 10-15 minutes or until golden brown and toasted. Flip half way through cooking. If you don't have an air fryer you can do the same thing in the oven or shallow fry the oxtails. The frying method is what's most traditional in Indonesia, however, it can get really messy. I prefer the air fryer method best! Once oxtails are crispy on the outside, remove from air fryer and leave out of soup until ready to serve.
Dipping sauce:
- Chop 1 Thai chili into small pieces and add in kecap manis.
How to serve oxtail soup:
- Once vegetables are tender oxtail soup is ready to serve. Remove Chinese celery from soup. Add vegetables, soup, and 2-3 oxtails per bowl.
- Top oxtail soup with fried shallots. Serve oxtail soup as is or enjoy with kecap manis dipping sauce, a hot bowl of white rice, and fried shrimp crackers!