Quick Sop Buntut: Pressure Cooker Oxtail Soup
Quick Sop Buntut: Pressure Cooker Oxtail Soup
Embark on a culinary journey with Sop Buntut, the cherished Indonesian oxtail soup, now reimagined for the modern kitchen. Traditionally, preparing this rich, soul-warming broth involved hours of patient simmering to achieve the signature melt-in-your-mouth tenderness of the oxtail. Our Quick Sop Buntut recipe harnesses the power of a pressure cooker to drastically cut down the cooking time, making this classic Indonesian comfort food accessible even on a busy weeknight. Experience the deep, savory flavors, infused with aromatic ginger, garlic, and a hint of nutmeg, complemented by the sweetness of carrots and the subtle earthiness of celery. This dish, a beloved staple across Indonesia, offers a glimpse into the country's diverse culinary heritage, where simple ingredients are transformed into extraordinary meals. Join us in savoring this simplified yet authentic rendition of a true Indonesian gem, perfect for cozy family dinners or a comforting solo repast.
- Preparation time
- 20 min
- Cooking time
- 1 hr
- Total time
- 1 hr 20 min
- Servings
- 4
Instructions
Pressure Cooking Oxtail
- 1Rinse the oxtail pieces under cold water.
- 2Place the oxtail, ginger, bruised garlic cloves, and ground nutmeg into the pressure cooker pot.
- 3Pour in 8 cups of water, ensuring the oxtail is fully submerged.
- 4Secure the lid of the pressure cooker and set it to high pressure. Cook for 45 minutes.
- 5Once the cooking time is complete, allow the pressure to release naturally for at least 10-15 minutes before performing a quick release if necessary.
Finishing the Soup
- 1Carefully open the pressure cooker. Skim off any excess fat or impurities from the surface of the broth.
- 2Add the chopped carrots and celery to the pot. Stir in salt and white pepper to taste.
- 3Close the pressure cooker again (without sealing for pressure, just to cook the vegetables) or transfer to a regular pot and simmer for another 15-20 minutes, or until the vegetables are tender.
- 4Adjust seasoning if needed.
- 5Ladle the Sop Buntut into serving bowls, ensuring each bowl gets a good portion of oxtail and vegetables.
- 6Garnish with chopped spring onions and fried shallots before serving hot.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 29 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 29 g |
| Carbs | 15 g |
Tips
- For extra clarity, blanch oxtail in boiling water for 5 minutes before pressure cooking.
- Adjusting the nutmeg amount can subtly alter the final flavor profile of the soup.
- Serve with steamed rice, sambal, and krupuk for an authentic Indonesian dining experience.
