Oxtail Saimin Food

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OXTAIL



Oxtail image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

5 pounds oxtails
3 ounces soy sauce
2 tablespoons browning
2 tablespoons jerk rub
2 tablespoons paprika
1 tablespoon all-purpose seasoning
1 tablespoon steak seasoning, such as Beef it up!
4 cloves garlic, chopped
4 green onions, chopped
3 ounces fresh ginger, chopped
1/2 onion, chopped
1/2 Scotch bonnet pepper, seeds removed, chopped
Salt and ground black pepper

Steps:

  • In a Dutch oven place oxtails with soy sauce, browning, jerk rub, paprika, all-purpose seasoning and steak seasoning. Rub seasoning all over the oxtails.
  • Add the garlic, green onions, ginger, onion and Scotch bonnet with 3 ounces water and brown the oxtails on medium heat until center bones turn brown.
  • Cover the oxtails with water and bring to a boil. Reduce heat to medium. Continue to cook, adding more water as it evaporates, until oxtails are tender, about 3 hours. Season to taste.

HAWAIIAN SAIMIN SOUP



Hawaiian Saimin Soup image

An inexpensive noodle and broth soup, saimin is the favorite local fast food of the Hawaiian islands (also considered the national dish of Hawaii). It is considered the supreme comfort food of the Islands, eaten at any time of day. You can find this soup at snack bars, coffee shops, and even on the McDonald's menu (in Hawaii only). Saimin is basically the same thing as ramen, a Japanese noodle soup. In Hawaii, you will get the real thing, fresh, thin white noodles in a clear broth with green onions, kamaboko (fish cakes), and sometimes ham or char siu (pork). Some people add chicken, eggs, shrimp, and whatever else is desired. The Saimin is eaten very hot with chopsticks or spoons, and the broth is then drunk from the bowl. Do not be afraid to slurp, as there is simply no quiet way to eat Saimin. The prep time really varies, depending on what toppings you choose. Enjoy!

Provided by Nif_H

Categories     Hawaiian

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 17

16 cups water (4 quarts)
1 tablespoon salt
1 (8 ounce) package dried japanese soba noodles
4 cups chicken broth
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
Spam, sliced
baked ham slices
roast pork, slices
carrot, sliced
green cabbage, shredded
bok choy, chopped
mushroom, sliced
green peas
egg, Scrambled or fried
green onions or scallion, sliced
cooked small shrimp, peeled and deveined

Steps:

  • In a large pot over medium-high heat, add water and salt; bring to a boil. Add soba noodles and boil 4 to 6 minutes until al dente. Remove from heat, drain, and rinse under warm, running water.
  • In a large pot over medium-high heat, add chicken broth and ginger; bring just to a boil. Reduce heat to low. Add soy sauce and your favorite toppings; simmer for 5 minutes longer or until toppings are cooked. Remove from heat.
  • Place cooked soba noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve.

OXTAIL SOUP I



Oxtail Soup I image

A hearty, full-bodied soup - somewhat different than most oxtail soups.

Provided by Milarie Rude

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h30m

Yield 7

Number Of Ingredients 13

3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy
6 cups water
½ teaspoon dried savory
1 bay leaf
½ cup barley
2 ounces dried mushrooms

Steps:

  • Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
  • Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
  • Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
  • In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
  • Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g

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