Creamy Betawi Oxtail Soup with Aromatic Spices

Sop Susu Buntut Sapi (Betawi Oxtail Soup)

Sop Susu Buntut Sapi, or Betawi Oxtail Soup, is a traditional Indonesian dish known for its rich, creamy texture and bold flavors. This beloved soup features tender oxtail, cooked in a flavorful broth with a blend of aromatic spices, milk, and coconut milk, creating a comforting and hearty meal perfect for any occasion. Here’s how you can prepare this delicious dish:

Ingredients:

• 1 oxtail (approximately 1.5 kg or 3.3 lbs)
• 1 packet plain milk powder (e.g., Dancow)
• 100 ml thick coconut milk
• 1.5 liters water
• 1 tablespoon margarine
• 1 large onion, thinly sliced
• 5 cloves garlic, crushed
• ½ nutmeg, finely grated
• 2 cloves
• 1 cm piece ginger, sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 2 carrots, sliced
• 1 potato, cut into 8 pieces
• 2 stalks green onions, sliced into 2 cm pieces
• Salt to taste
• Sugar to taste
• 1 tablespoon beef seasoning (e.g., Royco)
• 1 tomato, cut into 8 wedges

Instructions:

1. Prepare the Oxtail:

   • Place the oxtail in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer gently for 2-3 hours, or until the meat is tender and the broth is flavorful. Remove the oxtail from the pot, cut it into pieces, and set aside. Do not discard the broth; strain and reserve it for later use.

2. Sauté Aromatics:

   • In a separate pan, heat the margarine over medium heat. Add the sliced onion and crushed garlic, cooking until they are fragrant and golden brown.

3. Combine Ingredients:

   • Add the sautéed onion and garlic to the reserved oxtail broth. Stir in the cloves, grated nutmeg, ground cinnamon, black pepper, and sliced ginger. Return the oxtail pieces to the pot and bring the mixture to a simmer.

4. Cook Vegetables:

   • Optional: Fry the potato pieces in a separate pan until golden brown. This step adds extra flavor but is not necessary; you can also add the raw potatoes directly to the soup.
   • Add the carrots and potatoes (whether fried or raw) to the soup. Simmer until the vegetables are tender.

5. Finish the Soup:

   • Stir in the salt, sugar, beef seasoning, milk powder, and thick coconut milk. Continue to simmer over low heat until the soup is hot and the flavors are well combined.

6. Add Final Touches:

   • Just before serving, add the sliced green onions and tomato wedges to the soup. Cook briefly to warm them through.

7. Serve:

   • Ladle the soup into bowls and serve hot. For an extra touch of flavor, accompany the soup with emping (crackers), a squeeze of lemon juice, and a side of sambal (chili paste) to taste.

Enjoy this comforting and aromatic Betawi oxtail soup, perfect for warming up on a chilly day or impressing guests at your next gathering. The combination of tender oxtail, creamy coconut milk, and aromatic spices makes this dish a true Indonesian classic!