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Oxtail soup is comfort food to feed your soul. This is Indonesian version, served with vegetables and rich but clear beef broth.

Oxtail Soup

Course Main Course, Soup
Cuisine Indonesian
Keyword oxtail, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Hani Eriani


  • 400 g Oxtail
  • 2,25 L Water
  • 5 small Potatoes 1 inch cubed
  • 1 large Carrot sliced
  • 4 Shallot
  • 4 cloves Garlic
  • 2 tbsp Fried Shallot
  • 1/4 tsp Grated Nutmeg
  • 1 tsp White Pepper
  • 1 tsp Beef Stock Powder
  • 2 tbsp Green Onion chopped
  • 2 tbsp Asian Celery Leaves chopped
  • Salt to taste
  • 1 tbsp Cooking Oil


  1. Grind garlic, shallots, salt and fried shallots until smooth and evenly mix, then saute the paste with 1 tbsp cooking oil until aromatic and cooked. Set aside.

  2. In a pressure cooker cook the oxtail and 2 L water with no lid until the water boil. Skim off the foam. Then close the lid and cook in high heat for 40 minutes.

  3. Turn off the heat. Open the lid but be careful.

  4. Add potatoes, carrots, celery leaves, green onion, white pepper, fried spice paste, nutmeg, beef stock powder, salt, sugar, and 0,25 L water. Cover and cook for 10-15 minutes.

  5. Turn off the heat. Place the oxtail soup to the bowl for every portion.

  6. For garnish add celery leave. green onions and fried shallots.

  7. Enjoy!