Description
A rich and comforting Hawaii-Style Oxtail Soup simmered with tender oxtails, ginger, orange peel, star anise, and peanuts for a flavorful, island-inspired broth that’s deeply aromatic and soothing.
Ingredients
Scale
- 2 pounds oxtails
- 1 strip dried orange peel (zest only, avoid the pith)
- 2 whole star anise
- 1 2-inch piece fresh ginger, thinly sliced
- 1 tablespoon salt (plus more to taste)
- ½ cup shelled and skinned raw peanuts (or roasted unsalted peanuts)
- ⅛ teaspoon chili pepper flakes (or more to taste)
- 2 cups loosely packed coarsely chopped fresh mustard greens
- Fresh cilantro (chopped)
- Green onions (white and green parts) (sliced diagonally)
- Freshly grated ginger
Instructions
- Fill a large 5-quart pot halfway with water and bring it to a boil. Add the oxtails and parboil for 30 minutes to remove impurities. Drain, then rinse the oxtails under cool water. Trim away any excess fat before proceeding.
- Return the cleaned oxtails to the pot and add enough water to cover them by about 1 inch. Incorporate the orange peel, star anise, ginger, and salt. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, allowing the flavors to begin developing.
- Stir in the peanuts and continue to simmer for an additional 2 to 3 hours, or until the oxtails are tender and the meat is nearly falling off the bone. Periodically skim any foam or fat that rises to the surface to maintain a clear broth.
- Once the oxtails are fully tender, skim off excess fat. For a cleaner flavor, the soup may be cooled and refrigerated overnight. When chilled, the solidified fat will be easy to remove from the surface. Resting overnight also allows the flavors to deepen and meld beautifully.
- Reheat the soup over medium heat. Add the chili pepper flakes and mustard greens, simmering for about 5 minutes or until the greens are tender but still vibrant.
- Ladle the soup into individual bowls. Garnish each serving with chopped cilantro, sliced green onions, and a small amount of freshly grated ginger. Serve hot, accompanied by steamed white rice and soy sauce on the side for dipping, if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg