There’s just something so heartwarming about a bowl of oxtail soup on a cool, rainy day. It’s cosy, nourishing, and full of love. This version is inspired by the Indonesian classic, Sup Buntut, and has become a family favorite in our home. It’s light and brothy, unlike heavier Western-style beef soups, but still packed with rich, deep flavors.
One little twist I like to add? Beef balls (bakso)! My kids absolutely love them, and it makes the soup feel extra hearty. Totally optional, of course you can skip them or even make your own if you have a favorite recipe. (I usually just grab the frozen ones for convenience)
Dry Spices - To bring out the best flavor in the oxtail and get rid of that raw beef aroma, I pressure cook it with dry spices, garlic, and ginger. It really deepens the taste. Once done, just fish out the spices. If you have fussy children, you might want to do this.
Shallots & Garlic - Here’s a little tip from the traditional Indonesian method: instead of sautéing everything together, sauté your shallots and garlic separately until they’re beautifully golden and fragrant. Then set them aside and stir them into the soup later. That extra step brings so much aroma and flavor to the dish.
Vegetables - Root veggies are your best friend here. Think potatoes, carrots, and sweet potatoes. They soak up all that savory broth and make the soup feel wonderfully wholesome.
Nutmeg – The Secret Star. Please don’t skip the nutmeg! Just a touch adds a subtle warmth that truly sets this soup apart from your average beef broth. It’s the little detail that makes a big difference.
Whether you’re making this for your family, meal prepping for the week, or just craving something comforting, this oxtail soup is always a hug in a bowl.
Now that you've got all your ingredients prepped, let's get cooking!
I usually reach for my trusty WMF pressure cooker when making this dish. It’s a total time-saver and gets the oxtail perfectly tender without the long wait. If you have an Instant Pot, that works just as well too!
Oxtail soup is best served with hot white rice, bee hoon rice noodles, or even macaroni elbows! For a bit of heat, a teaspoon of sambal belacan will do the trick.
Start by adding all of Ingredients A into your pressure cooker. Give everything a good stir so the flavors start mingling, then close the lid and bring it up to pressure. Once it's pressurized, lower the heat and let it cook for about 20 minutes. This will make the oxtail beautifully tender and flavorful. (Tip: To save time, while the oxtail is cooking, prepare the other ingredients)
When the cooking time is up, turn off the heat and let the pressure release naturally. No need to rush this part! Safety fist. It gives everything time to settle and keeps the meat tender. Once it's safe to open the lid, turn the heat back on and take a moment to fish out the dry spices and any residue if you like to do so.
Now it’s time to add that golden sautéed shallot and garlic mixture you prepared earlier. Then toss in your potatoes, carrots, beef balls (if using), nutmeg powder, white pepper, and salt. Let everything simmer together for about 5–7 minutes, or just until the potatoes are tender.
Right at the end, stir in the tomatoes and spring onions/fresh coriander leaves. Let it all simmer gently for 2 more minutes, then turn off the heat.
And that’s it! Your kitchen should be smelling amazing by now. Ladle the soup into bowls and garnish with some fried shallots.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Craving a Little Extra Oomph?
If you’re a fellow spice lover like me, try adding a teaspoon of sambal belacan to your rice. Trust me, the combo of that spicy kick with the rich oxtail soup is absolutely irresistible. It adds just the right amount of heat and depth to make every bite extra satisfying!