Hawaii-Style Oxtail Soup
A rich and comforting Hawaii-Style Oxtail Soup simmered with tender oxtails, ginger, orange peel, star anise, and peanuts for a flavorful, island-inspired broth that’s deeply aromatic and soothing.
4 Servings
Ingredients
- 2 pounds oxtails
- 1 strip dried orange peel zest only, avoid the pith
- 2 whole star anise
- 1 2-inch piece fresh ginger, thinly sliced
- 1 tablespoon salt plus more to taste
- ½ cup shelled and skinned raw peanuts or roasted unsalted peanuts
- ⅛ teaspoon chili pepper flakes or more to taste
- 2 cups loosely packed coarsely chopped fresh mustard greens
For Garnish:
- Fresh cilantro chopped
- Green onions (white and green parts) sliced diagonally
- Freshly grated ginger
Instructions
Parboil and trim the oxtails:
- Fill a large 5-quart pot halfway with water and bring it to a boil. Add the oxtails and parboil for 30 minutes to remove impurities. Drain, then rinse the oxtails under cool water. Trim away any excess fat before proceeding.
Begin the broth:
- Return the cleaned oxtails to the pot and add enough water to cover them by about 1 inch. Incorporate the orange peel, star anise, ginger, and salt. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, allowing the flavors to begin developing.
Add peanuts and continue simmering:
- Stir in the peanuts and continue to simmer for an additional 2 to 3 hours, or until the oxtails are tender and the meat is nearly falling off the bone. Periodically skim any foam or fat that rises to the surface to maintain a clear broth.
Skim fat and rest the soup:
- Once the oxtails are fully tender, skim off excess fat. For a cleaner flavor, the soup may be cooled and refrigerated overnight. When chilled, the solidified fat will be easy to remove from the surface. Resting overnight also allows the flavors to deepen and meld beautifully.
Final seasoning and greens:
- Reheat the soup over medium heat. Add the chili pepper flakes and mustard greens, simmering for about 5 minutes or until the greens are tender but still vibrant.
Garnish and serve:
- Ladle the soup into individual bowls. Garnish each serving with chopped cilantro, sliced green onions, and a small amount of freshly grated ginger. Serve hot, accompanied by steamed white rice and soy sauce on the side for dipping, if desired.
Notes
This Hawaii-Style Oxtail Soup is naturally gluten-free. To ensure safety for gluten-sensitive diets, confirm that your soy sauce (if used for dipping), peanuts, and any added condiments are certified gluten-free. For serving, pair the soup with plain steamed rice or gluten-free noodles instead of wheat-based accompaniments.