Hawaiian Oxtail Soup

Name: Hawaiian Oxtail Soup
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams oxtails; 1 strip dried orange peel (zest, not the pith); 2 star anise; 1 2-inch piece of fresh ginger, thinly sliced; 1 Tbsp Salt, at least a , more to taste; 118 milliliters shelled, skinned, raw peanuts (can sub roasted unsalted peanuts); 0 teaspoons chili pepper flakes (or more to taste); 1 handful A of fresh mustard greens, coarsely chopped (about 2 cups, loosely packed); 1 serving Fresh cilantro, chopped; 1 serving Green onions, white and green parts, sliced on diagonal; 1 serving Freshly grated ginger

Hawaiian Oxtail Soup requires about 3 hours and 45 minutes from start to finish. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 76g of protein, 30g of fat, and a total of 643 calories. 1028 people found this recipe to be flavorful and satisfying. It is perfect for Winter. Head to the store and pick up oxtails, skinned, salt, and a few other things to make it today. It works well as a pretty expensive main course. If you like this recipe, you might also like recipes such as Oxtail Soup, Hearty Oxtail Soup, and Korean Oxtail Soup.

Instructions

Parboil the oxtails, trim of excess fat: Bring a large pot (5-quart), half filled with water, to a boil.

Ingredients you will need

Oxtail

Water

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Pot

Add the oxtails. Parboil for 30 minutes.

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Oxtail

Drain the pot. Rinse the oxtails in water. Trim the oxtails of any excess fat.

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Oxtail

Water

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Pot

Simmer oxtails in water with seasonings for 1 hour: Return the oxtails to the pot. Cover with water by an inch.

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Seasoning

Oxtail

Water

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Pot

Add the orange peel, star anise, ginger, and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for one hour.

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Orange Zest

Star Anise

Ginger

Salt

Add the peanuts and simmer for 2-3 more hours, until the oxtail meat is tender and falling off the bone.

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Peanuts

Oxtail

Bone

Meat

Skim fat: At the point, you can either skim the fat off the soup and proceed to the next step, or let the soup cool, and chill it overnight in the refrigerator. The next day the fat will have solidified and will be easy to pull up from the top of the soup.

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Soup

The flavors will also have had more of a chance to blend and be absorbed by the oxtails if you let the soup sit overnight.

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Oxtail

Soup

Add chili pepper flakes, mustard greens: Bring soup to a simmer.

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Mustard Greens

Chili Pepper

Soup

Add the chili pepper flakes and mustard greens. Cook for 5 more minutes, or until the mustard greens are tender.

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Mustard Greens

Chili Pepper

Serve with garnishes of chopped fresh cilantro, green onions, and freshly grated ginger.

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Fresh Cilantro

Green Onions

Ginger

If you want, you can strip the meat off the bones before serving. We prefer the meat served bone-in, in which case you will want to provide a bowl for the bones.

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Bone

Meat

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Bowl