Sop Buntut Pedas: Spicy Oxtail Broth
Sop Buntut Pedas: Spicy Oxtail Broth
Dive into the heart of Indonesian culinary tradition with Sop Buntut Pedas, a fiery and comforting oxtail soup that promises a symphony of flavors. This dish, a beloved staple across the archipelago, traces its roots to a time when utilizing every part of the animal was a mark of resourcefulness and culinary ingenuity. 'Sop Buntut' itself translates to 'oxtail soup,' a clear indication of its star ingredient. The 'Pedas' or 'spicy' variation elevates this classic by incorporating a potent sambal or chili paste directly into the rich, slow-cooked broth. This infusion creates a complex warmth that beautifully complements the succulent, fall-off-the-bone oxtail. Imagine tender morsels of meat swimming in a deeply savory, aromatic broth, fragrant with lemongrass, galangal, and kaffir lime leaves, all brought to life by a lingering, pleasant heat. Each spoonful is a journey through Indonesia's vibrant palate, offering a taste of home for many and an exciting adventure for the uninitiated. Perfect for a chilly evening or whenever you crave a dish that is both hearty and soul-satisfying, this spicy oxtail broth is more than just a soup; it's a celebration of Indonesian hospitality and flavor.
- Preparation time
- 25 min
- Cooking time
- 2 hrs 30 min
- Total time
- 2 hrs 55 min
- Servings
- 6
Instructions
Prepare the Oxtail
- 1Rinse the oxtail pieces under cold running water. Place them in a large pot and cover with fresh water. Bring to a boil over high heat for about 5 minutes to remove impurities. Drain and rinse the oxtail again, and wash the pot.
- 2Return the oxtail to the clean pot. Add 2.5 liters of fresh water, lemongrass stalks, galangal slices, kaffir lime leaves, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 to 2.5 hours, or until the oxtail is very tender.
Make the Spice Paste
- 1While the oxtail is simmering, prepare the spice paste. Combine all ingredients for the aromatic spice paste in a food processor or blender. Blend until a smooth paste is formed. You may need to add a tablespoon or two of water or oil to help the blades move.
- 2Heat 2 tablespoons of cooking oil in a small skillet over medium heat. Sauté the spice paste until fragrant and the oil begins to separate, about 5-7 minutes. Be careful not to burn it.
Assemble the Soup
- 1Once the oxtail is tender, skim off any excess fat from the surface of the broth. Add the sautéed spice paste to the pot with the oxtail.
- 2Add the cubed potatoes and carrots to the pot. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
- 3Stir in the chopped celery and leek. Cook for an additional 5 minutes.
- 4Season the soup with salt, white pepper, and sugar (if using). Taste and adjust seasonings as needed. The broth should be rich, savory, and have a pleasant spicy kick.
Serve
- 1Ladle the hot Sop Buntut Pedas into individual serving bowls, ensuring each bowl gets plenty of oxtail and vegetables.
- 2Garnish generously with fried shallots and fresh cilantro. Serve immediately with lime wedges on the side and optional sambal oelek for those who desire extra heat.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 45 g
- Fat
- 55 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 45 g |
| Fat | 55 g |
| Carbs | 20 g |
Tips
- For a richer broth, you can blanch the oxtail twice to remove more impurities and blood before the initial simmering.
- Low and slow is key for tender oxtail. Ensure the broth simmers gently, covered, for at least 2 hours.
- Serve with steamed white rice to soak up the delicious, spicy broth, making it a complete and satisfying meal.
