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Homemade Oxtail Soup

Homemade Oxtail Soup

Indonesian style (Javanese)

  • Spicy

Serve the soup when still piping hot with steamed white rice if desired.


  • Grind into spice paste



From generation to generation, this recipe is well known to refresh our body from fatigue. It is clearly thanks to the natural spices on its ingredients apart from its nutritious value, fat and protein. Despite takes long hour to cook, this soup offers you option to enjoy the beef.

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Step 1
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Washed oxtails. Boil oxtails and water in a pot. Reduce the heat and bring to simmer for 2-3 hours or until it cooked and tender.

Step 2
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Remove oxtails from the stock and set aside. Strain the stock to get clear broth. Return oxtails and the clear broth back to the pot.

Step 3
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Heat the oil in a frying pan and stir fry spice paste, cinnamon stick, cloves and nutmeg until really fragrant.
Add this to the pot with broth and oxtails and bring back to boil.

Step 4
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Put in the carrot, potato and season with salt, sugar, and ground white pepper.
Lower the heat and cook until carrot and potato are cooked and soft, but not mushy.
Have a taste and season with more salt or sugar to your liking.

Step 5
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Turn off heat, skim off some fat before serving if desired. Serve with celery and fried shallot crisps as a garnish and lime for a bit of twist and bring out the aroma, and chili sauce.

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Kimchi Pancake (Kimchijeon)
Chicken Rice Porridge
  • 4 hours
  • Serves 8
  • Medium
  • 230 C (450 F)

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Adjust Servings:
1 kilogram Oxtail Chopped
250 grams Potato Peeled and quartered
250 grams Carrot Peeled and cut into 1 inch rounds
2 stalks Celery Thinly sliced
2 1/2 liter Water
2 tablespoons Oil
1 Cinnamon sticks
5 Cloves
1 teaspoon Nutmeg
1 tablespoon Salt
1/2 tablespoon Sugar
1 teaspoon Ground white pepper
Grind into spice paste
10 Shallots
5 cloves Garlic
1 inch Ginger
1/2 Onion

Nutritional information

6.8 g
Total Fat
30 mg
15 g
Total Carbohydrates
13 g

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Kimchi Pancake (Kimchijeon)
Chicken Rice Porridge

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