How To Make Hawaiian Oxtail Soup
Taste light and bright flavors with this Hawaiian oxtail soup! The tender meat is simmered in its juice with orange peel and star anise.
Fill half a large pot and bring to a boil. Add the oxtails, and parboil for 30 minutes. Drain the pot, and rinse the oxtails in water. Trim the oxtails of any excess fat.
Return the oxtails to the pot. Cover with water by 1-inch. Add the orange peel, star anise, ginger, and salt. Bring to a boil, then reduce to a simmer. Cover and let simmer for 1 hour.
- Add the peanuts and simmer for 2 to 3 more hours, until the oxtail meat is tender and falling off the bone.
- Bring the soup to a simmer again. Add the chili pepper flakes and mustard greens. Cook for 5 more minutes, or until the mustard greens are tender.
Garnish with chopped fresh cilantro, green onions, and freshly grated or julienned ginger.
Serve with steamed white rice and a side of soy sauce for dipping.
- You can either skim the fat off the soup and proceed 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. The flavors will also be absorbed by the oxtails if you let the soup sit overnight.
- If you want, you can strip the meat off the bones before serving.
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