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Hawaiian Oxtail Soup
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Prep Time:
8 minutes
Cook Time:
225 minutes
Total Time:
233 minutes
Vibrant Hawaiian oxtail soup with fresh cilantro, ginger, and scallions.
Ingredients:
  • 2 pounds oxtails
  • 1 strip dried orange peel (zest, not the pith)
  • 2 star anise
  • 1 2-inch piece of fresh ginger, thinly sliced
  • Salt, at least a tablespoon, more to taste
  • 1/2 cup of shelled, skinned, raw peanuts (can sub roasted unsalted peanuts)
  • 1/8 teaspoon chili pepper flakes (or more to taste)
  • A handful of fresh mustard greens, coarsely chopped (about 2 cups, loosely packed)
  • Garnishes:
  • Fresh cilantro, chopped
  • Green onions, white and green parts, sliced on diagonal
  • Freshly grated ginger
Instructions:
  • Prepare the oxtails: Fill a large (5-quart) pot halfway and bring to a boil. Add the oxtails and parboil for 30 minutes. Drain, rinse the oxtails, and trim off any excess fat.
  • Add the oxtails back to the pot and cover with water, ensuring it's 1 inch above the oxtails. Introduce orange peel, star anise, ginger, and salt. Bring to a boil, then lower the heat to simmer. Cover and cook gently for 1 hour.
  • Add the peanuts and simmer for an additional 2 to 3 hours until the oxtail meat is tender and easily comes off the bone.
  • Remove the fat: You can choose to remove the fat now and continue, or refrigerate the soup overnight. Chilling will solidify the fat for easy removal and enhance flavor absorption by the oxtails.
  • Bring the soup back to a simmer, then add chili flakes and mustard greens. Simmer for 5 more minutes until the mustard greens are tender.
  • Serve with a vibrant garnish of cilantro, green onions, and fresh ginger. Accompany with steamed white rice, soy sauce for dipping, and an option to remove meat from bones before serving, providing a bowl for bones if preferred.

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