Oxtail Soup

A delicious recipe for this Local Favorite!



Adjust Servings

Recipe CategoriesAsian Beef Local Favorites


4PoundOxtail, cut into pieces
1Gallonchicken broth
5eachwhole star anise
4Sliceginger, 1/8 inch thick, smashed
3piece(s)dried orange peel
1Cupshelled and skinned raw peanuts
10eachdry shitake, rehydrated and cut in half
 eachHawaiian salt to taste
1BunchChinese mustard cabbage, cut into 1" - 1 1/2" sections
 eachChinese parsley to garnish


  1. Place oxtail in a pot and cover with cold water.
  2. Bring water up to a boil. Keep skimming off impurities while the water comes to a boil. When the water boils, dump the water.
  3. 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.
  4. Add in star anise, ginger and orange peel. Simmer for 1 hour.
  5. Add peanuts and shitake mushrooms. Simmer for another 1 - 1½ hours, or until oxtail is tender.
  6. Continue to skim off ’scum’ from broth.
  7. Add Hawaiian salt to taste.
  8. Add in Chinese mustard cabbage.
  9. Garnish with Chinese parsley.


Serve with ground ginger and shoyu as a condiment.

Comments (3)

I use a pressure cooker for this 2step recipe as the first part is boil of the oxtail a first. Then transfer all ingredients in with meat. Close and cook at high for 25 min. Strain the soup from veggies and put in greens, peanuts and mushroom. Then heat up and try the flavor of meat.
I got all ingredients at Farms.

Hey this is one of the few videos when the chef didn't eat before offering it to the lady first. Lol

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!

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