Indonesia Eats

Hawaiian Oxtail Soup Recipe

I’m a sucker for oxtail.  I love all kind of oxtail dishes; Sup/Sop Buntut (Indonesian oxtail soup), Caribbean oxtail stew, rawon buntut (oxtail black soup), grilled or fried oxtail.  When I saw a recipe of Hawaiian Oxtail Soup on Simply Recipe, I couldn’t wait until I have days off from work.

Everytime, I go to ethnic stores, I always wander around.  Pick something which I never see before and read what that is.  One time when I went to Sun Wah supermarket, I saw dried orange peel.  I wonder what people use for it.  I thought people would use it for tea.  Then, I read Hawaiian oxtail recipe and was quite surprised to see dried orange peel as one of the ingredients.

If you don’t have any access to dried orange peel, you can always substitute for fresh orange peel.


Hawaiian Oxtail Soup

Ingredients
908 grams (2 lbs) oxtails
1 strip dried orange peel (zest, not the pith)
2 star anise
5-centimeters (2-inch) long fresh ginger, scrapped and thinly sliced
seasalt, at least a tablespoon, more to taste
1/2 cup raw peanuts (I used blanched ones)
1/8 teaspoon chili pepper flakes (or more to taste; I used bird eyes chili slices)
a handful of fresh mustard greens, coarsely chopped (about 2 cups, loosely packed)

Garnishes:

fresh cilantro, chopped
green onions, white and green parts, sliced on diagonal
freshly grated ginger

Methods:
1 Bring a large pot (5-L or 5-quart), half filled with water, to a boil. Add the oxtails. Parboil for 30 minutes. Drain the pot. Rinse the oxtails in water. Trim the oxtails of any excess fat.

2 Return the oxtails to the pot. Cover with water by 2.5 centimeters (1 inch). Add the orange peel, star anise, ginger, and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for one hour. Add the peanuts and simmer for 2-3 more hours, until the oxtail meat is tender and falling off the bone.

3 At the point, you can either skim the fat off the soup and proceed to the next step, or let the soup cool, and chill it overnight in the refrigerator. The next day the fat will have solidified and will be easy to pull up from the top of the soup. The flavors will also have had more of a chance to blend and be absorbed by the oxtails if you let the soup sit overnight.

4 Bring soup to a simmer. Add the chili pepper flakes and mustard greens. Cook for 5 more minutes, or until the mustard greens are tender.

Serve with garnishes of chopped fresh cilantro, green onions, and freshly grated ginger.

If you want, you can strip the meat off the bones before serving.  I  prefer the meat served bone-in, in which case you will want to provide a bowl for the bones.

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