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.
Nutrition Facts : Calories 671 kcal, Carbohydrate 6 g, Cholesterol 209 mg, Fiber 3 g, Protein 67 g, SaturatedFat 14 g, Sodium 1724 mg, Sugar 1 g, Fat 41 g, ServingSize Serves 4, UnsaturatedFat 0 g
HIGH RIDGE OXTAIL SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot.
- Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat.
- Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone.
HAWAIIAN OXTAIL SOUP
Oxtail soup is a staple local Hawaiian dish, and ordering it at any local restaurant is going to be pricey. And don't get me wrong, cooking it at home is just as expensive, if not more! But definitely, well worth it! This recipe is tastier than any oxtail soup I've had in Hawaii!
Provided by mcrobello
Categories Beef Soup
Time 2h45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 12.1 g, Cholesterol 227 mg, Fat 30.2 g, Fiber 2.6 g, Protein 74 g, SaturatedFat 11.7 g, Sodium 1474.1 mg
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