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Local Oxtail Soup

Featured in April 2013 Consumer Lines.

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Ingredients:

Local Oxtail Soup

  • 3 pounds oxtail, cut in 2-inch lengths
  • 9 cups water, divided as noted below
  • 1 tablespoon Hawaiian salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 pound shelled and skinned raw peanuts
  • 1 1-inch piece fresh ginger, slivered
  • 5 dried shiitake mushrooms, soaked in hot water
  • 1 medium onion, sliced
  • 1/8 teaspoon (or adjust to taste) chili pepper flakes (optional)
  • 4 cups chopped fresh kai choy (mustard cabbage)
  • 1/2 cup chopped green onions
  • 1 bunch Chinese parsley, cut into 1-inch lengths

Directions:

  1. Put oxtail pieces in large pot; add 1 cup of water.
  2. Sprinkle with salt, pepper, and ground ginger.
  3. Bring to a boil, lower heat, and simmer for 30 minutes.
  4. Add remaining 8 cups of water, peanuts, and fresh ginger.
  5. Simmer for 1 1/2 more hours; skim off excess fat.
  6. Remove stems from mushrooms, dice caps.
  7. Stir mushrooms, onion, and optional chili pepper flakes into soup.
  8. Cook about 1 to 1 1/2 hours more, or until meat is tender.
  9. Garnish with kai choy, green onions, and Chinese parsley.

Makes 6 servings.

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