Hawaiian Oxtail Soup Food

HAWAII'S FAMOUS OXTAIL SOUP

Steps:

• Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
• Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
• Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
• Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)
• Add the onion, bay leaf, cinnamon sticks, star anise, and dried tangerine peels.
• Bring to a boil and then cook on low heat for 1 hour, until the oxtails are tender (you should be able to poke a fork through the meat easily). Scoop off as much oil as you can off the top.
• Add the carrots (optional), and cook for another 30 minutes. Season the soup with fish sauce and Hawaiian sea salt. Taste and serve!
• To serve: spoon out the soup and 3-5 pieces of oxtail per person. Top with lots of Chinese parsley and green onions. Serve with a bowl of rice and small side dish of julienned ginger and soy sauce (for dipping the oxtails). Enjoy ^_^

HAWAIIAN OXTAIL SOUP

Steps:

• Add the peanuts and simmer longer: Add the peanuts and simmer for 2 to 3 more hours, until the oxtail meat is tender and falling off the bone.
• Garnish to serve: 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. 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.

HAWAIIAN OXTAIL SOUP

Steps:

• Place oxtails in a pot and cover with water; boil for 30 minutes.
• Drain and return to the pot. Cover again with water. Add mushrooms, green onions, onions, garlic, ginger, and bay leaves. Stir in wine and shoyu and season with salt and pepper. Simmer over low heat until meat is falling off the bones, 2 to 3 hours.
• Stir in mustard cabbage and cilantro and serve.