Description
Hawaiian oxtail soup comprises oxtail, which is slowly cooked with ginger, star anise, orange peel, peanuts, chili, greens and cilantro.
Ingredients
Units
Scale
Soup
- 2kg (4lbs) oxtail
- 4 shiitake mushrooms, cleaned
- 5cm (2in) fresh ginger root, thinly sliced
- 4 star anise
- 1 orange, peel only but pith removed
- 5ml (1tsp) whole black peppercorns
- 1.5ℓ (6 cups) chicken stock
- 5ml (1 tsp) fish sauce
- 75g (1/2 cup) raw peanuts
- 5ml (1 tsp) crushed chili flakes
- 150g (5oz) greens
Garnish
- 6 spring onions, washed and finely chopped
- 5cm (2in) ginger root, julienned
- 60g (2oz) cilantro, washed and chopped
Instructions
- Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
- Place the oxtail in one layer on a baking sheet.
- Roast for 25 minutes, turn each one over and continue to cook for another 25 minutes.
- Tip the it in a large stock pot, along with the mushrooms, ginger, star anise, orange peel, peppercorns, fish sauce, chicken stock, peanuts and chili flakes. Ensure that all the ingredients are covered. If not, top up with more water until everything is submerged.
- Bring to a boil, then reduce it to a simmer. Cook for 3 hours or until the meat is super tender.
- If there is any foam or fat that floated to the top, skim it off.
- Stir in the greens and cook for 5 minutes or until the vegetables are cooked.
- Serve in soup bowls, with scoops of white rice, spring onions, ginger, and cilantro.
Notes
- Traditionally, the oxtail is simply boiled from the get go. However, the roasting process browns the meat beautifully, plus releases the fats, so that the end result will be a less oily soup.
- If you can get hold of dried shiitake mushrooms, use them instead.
- Mustard greens are used in authentic recipes, but let’s face it, you can’t always get hold of it. So improvise and buy what’s available. Greens that will work: rocket/arugula, spinach, bok choy, watercress, etc.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmer
- Cuisine: American
