Sop Buntut Bowl
Tender beef oxtail in a rich, spiced coconut-tamarind broth. A streamlined weeknight take on the Indonesian classic, served over rice with crispy shallots and fresh herbs.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high. Brown beef chunks in two batches, about 3 minutes per side. Set aside.
Step 2
Add coconut milk and broth to the skillet, scraping up browned bits. Stir in tamarind paste until smooth.
Step 3
Return beef to the pan. Add lemongrass, galangal, and chilies. Bring to a boil, then reduce heat to medium.
Step 4
Simmer uncovered for 12–15 minutes until beef is very tender and broth is fragrant and slightly thickened.
Step 5
Season with salt and pepper to taste. Remove lemongrass, galangal, and chili pieces if desired (or leave for flavor).
Step 6
Serve over rice, topped with crispy fried shallots and fresh cilantro or Thai basil.
Tools you’ll need
- large skillet or Dutch oven (12-inch preferred)
- wooden spoon
- measuring spoons
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