Oxtail Soup
A delicious recipe for this Local Favorite!
Recipe
Adjust Servings
| Yield | |
|---|---|
| Recipe Categories | Asian Beef Local Favorites |
Ingredients
| 4 | Pound | Oxtail, cut into pieces |
| 1 | Gallon | chicken broth |
| 5 | each | whole star anise |
| 4 | Slice | ginger, 1/8 inch thick, smashed |
| 3 | piece(s) | dried orange peel |
| 1 | Cup | shelled and skinned raw peanuts |
| 10 | each | dry shitake, rehydrated and cut in half |
| each | Hawaiian salt to taste | |
| 1 | Bunch | Chinese mustard cabbage, cut into 1" - 1 1/2" sections |
| each | Chinese parsley to garnish |
Instructions
- Place oxtail in a pot and cover with cold water.
- Bring water up to a boil. Keep skimming off impurities while the water comes to a boil. When the water boils, dump the water.
- Put the pot back on stove and cover with chicken broth approximately 2 inches above oxtail. If you need more liquid, add water. Bring to a boil and reduce to a simmer.
- Add in star anise, ginger and orange peel. Simmer for 1 hour.
- Add peanuts and shitake mushrooms. Simmer for another 1 - 1½ hours, or until oxtail is tender.
- Continue to skim off ’scum’ from broth.
- Add Hawaiian salt to taste.
- Add in Chinese mustard cabbage.
- Garnish with Chinese parsley.
Notes
Serve with ground ginger and shoyu as a condiment.
Comments (1)
This is my go to recipe for oxtail. The only things I change are that I cut the recipe in half, and instead of chicken broth, I use beef broth. Other than that, everything stays the same. Super ono!