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Oxtail Soup Sop Buntut
Decades ago Oxtail Soup was on every major hotel’s menu in Indonesia. For whatever
reason, recent years have seen a decline in its popularity. I’ve been fortunate enough
to travel from western to eastern Indonesia, tasting a variety of interpretations of this
soup by home cooks and small restaurant chefs. I’ve finally created what I believe is
the original flavor of Oxtail Soup—full bodied, aromatic, and rich, as I had it during
my childhood years. This recipe is quite simple to make, though requires a long
stewing time. If you have a pressure cooker, cooking time can be reduced nearly in
half.
SERVES 4
PREPARATION TIME: 10-15 MINUTES
COOKING TIME: 1½ HOURS TO 2 HOURS (SHORTER COOKING TIME IF USING PRESSURE
COOKER)
6 quarts (6 liters) water
