Grandma’s Oxtail Soup recipe

Dec 4, 2013 by

Sop Buntut, Oxtail Soup

Oxtail Soup (Sup Buntut Sapi) has been a favourite in my mom’s family for years. When my grandma was still healthy, she used to cook this during the Christmas period or any other special events. I remember that as a child I would intentionally walked past the kitchen just to smell the fragrant broth from the simmering pan. My grandma’s oxtail soup was everyone’s favourite and we would fight to get the last bone.

The tradition continues on to my mom, who cooks this when my brother or I come home for holiday. Few years ago, she even brought this dish to Kuala Lumpur, where we met up for our family holiday. Oxtail Soup has become a special occasion meal for our family. Now that I have my own family, I’m so keen to  master the dish. Like any other heritage recipe, there’s no exact measurement because they heavily rely on their taste buds. This recipe is an approximate that could be adjusted to taste.

On this recipe, I’m using my trusted slow cooker to achieve the desired tenderness while extracting the yummy juice. I prefer this method because I enjoy a super tender meat. I usually leave the meat to cook overnight before transferring it to a saucepan for an hour to cook my potatoes and carrots. Sometimes I also cook this in the morning and leave it cook for 4 hours in slow cooker before adding carrots and potatoes into the slow cooker and let it cook for another 3 hours. It will then be ready in time for dinner. You could also use a conventional saucepan (like my grandma) or a pressure cooker (like my mom) if time is an issue.

Grandma’s Oxtail Soup / Sop Buntut Sapi

  • 1 kg oxtail
  • 4 cloves garlic
  • 4 shallots, thinly sliced
  • 2 stalks celery
  • 2 stalks of spring onion
  • 8-10 cloves, take out the round bit at the top (or 2 tablespoon of ground clove)
  • 5 nutmeg seed (or 2 tablespoon of ground nutmeg)
  • 3-4 carrots, cut into 3 (or depending on size)
  • 2-3 potatoes, peeled and cut into 4 (or depending on size)
  • Water
  • Oil, to stir fry
  1. Heat oil in a pan to lightly stir fry garlic and shallot until fragrant.
  2. Place cleaned oxtail, garlic, shallot, celery, spring onion, clove and nutmeg into the slow cooker.
  3. Add water until all the ingredients is covered. Set the slow cooker heat to low and leave overnight.
  4. In the morning, turn off the slow cooker and carefully skim the top layer of the soup to reduce the fat.
  5. Transfer soup into a saucepan, add potato and carrot into the saucepan.
  6. Set heat to medium, cover the saucepan and let it simmer for an hour.
  7. Once potato and carrot are cooked, turn off heat. Discard celery stalk and spring onion from the cooker.
  8. Transfer soup to a serving bowl and serve with warm rice.

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