Sup Buntut

🌶️🍲 Spice up your life with this savory soup that’s perfect for chilly days! 🌡️👨‍👩‍👧‍👦 Gather around the table with loved ones and savour the rich and hearty flavours of this exotic dish. 😋🌶️ Sup Buntut is a traditional Indonesian oxtail soup dish that is rich and flavourful. Savour the tender meat and warm spices in every comforting spoonful!

Indonesia is known for its diverse cuisine, which is influenced by various cultures and regions throughout the country. One popular Indonesian dish that has gained popularity around the world is Sup Buntut, which is a hearty oxtail soup that is loved for its rich and flavourful broth. In this blog post, we’ll take a closer look at Sup Buntut, including its history, ingredients, and how to make it at home.

Sup Buntut originated in Indonesia, specifically in Jakarta, the capital city of the country. The dish was first created during the Dutch colonial era, when oxtail was considered a cheap and undesirable cut of meat. To make it more palatable, locals began to cook oxtail in a flavourful broth with vegetables and spices, creating a delicious and satisfying soup that has become a beloved Indonesian dish.

Sup Buntut is typically made with oxtail as its main ingredient, although some recipes may also include beef or other meats. The soup is made by simmering the oxtail in a rich and flavourful broth made with a variety of herbs and spices, including ginger, garlic, nutmeg, cinnamon, and star anise. Vegetables such as carrots, potatoes, and tomatoes are also added to the soup, giving it a hearty and nutritious quality. Other ingredients that are often included in Sup Buntut include shallots, lemongrass, bay leaves, and celery. To add some extra heat and spice, many recipes call for the addition of chili peppers or sambal, a spicy Indonesian condiment made from chili peppers, garlic, and other ingredients.

Sup Buntut has the same flavour profile to most Filipino beef soup dishes, the closest one is the Nilagang Baka so I am sure that this can be a popular dish in the Philippines too. The only big difference is the use of spices which makes this dish even better and interesting, a good soup this for those who loves it spicy.

While Sup Buntut may seem like a complex and time-consuming dish to make, it is actually quite simple to prepare at home. My recipe below is nice and simple, an easy way to you to get you started

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Sup Buntut

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 45 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Indonesian


Sup Buntut is a traditional Indonesian oxtail soup dish that is rich and flavourful. Savour the tender meat and warm spices in every comforting spoonful!



Units Scale
  • 1 1/2 kg oxtails
  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 litres water
  • 2 stalks lemongrass, bruised
  • 2 bay leaves
  • 2 pcs cinnamon sticks
  • 1 pc star anise
  • 1 tsp nutmeg
  • 2 pcs small red chillies, chopped
  • salt
  • freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • chopped spring onions, to garnish
  • chopped coriander, to garnish


  1. In a large pot, bring the water to a boil. Add the oxtail pieces and boil for 5-10 minutes to remove any impurities. Drain and set aside.
  2. In the same pot, sauté the garlic and onion until fragrant. Add the lemongrass, bay leaves, cinnamon sticks, star anise, nutmeg, and chillies then stir for a few minutes.
  3. Add the oxtail back into the pot and pour in enough water to cover the oxtail. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the oxtail is tender.
  4. Add the diced potatoes and carrots, then continue to simmer until the vegetables are cooked through.
  5. Season with salt and pepper to taste. Serve garnished with spring onion and coriander.


5 Responses

  1. Absolutely love oxtails! Just had some yesterday and I am going to buy more for this!

  2. Eha Carr says:

    Absolutely love oxtail but most of my current recipes are Western-style. Shall definitely try this > an invitingly spiced variant for a one-pot delight!

  3. suituapui says:

    I love our Malay & Indonesian oxtail soup! So it’s buntut in their language – buntut is backside in Malay eg chicken bishop or Parsons nose is called buntut.

  4. Hannah says:

    I’m trying to make a vegan version of oxtails, and this would be such a great way to test them out. I wish I had more time to experiment because that blend of seasonings sounds heavenly!

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