Hawaiian Oxtail Soup

HawaiianLow CarbPaleoBeef

Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro.

Photography Credit: Elise Bauer

Oxtails! My oh my how I love thee.

We grew up with oxtail stew, a deeply rich, hearty stew perfect for cold days. You don’t find them that often in the market, so when they appear I’ll usually pick up a few pounds.

The oxtail is the tail of a steer, usually cut into segments. It is a flavorful, tough cut, perfect for slow braising in stews or soups, well marbled with fat, and here’s the best part, the bones have a ton of collagen, so good for making a gelatinous stock.

Oxtail soup is served all over Hawaii. Unlike the thick and hearty stew I grew up with, the Hawaiian soup is relatively light (a blessing post holidays), with a thin broth and seasonings from ginger, star anise, orange, green onions, and cilantro.

Peanuts make an appearance too. What a combination! The flavors just sparkle.

By the way, although oxtails are often hard to find at regular markets, Costco often carries them.

Hawaiian Oxtail Soup Recipe

  • Cook time: 3 hours, 45 minutes
  • Yield: Serves 4

An odd ingredient, one that isn't readily accessible in the stores around here at least, is dried orange peel. (Apparently you can buy it pretty easily in Hawaii.)

What I did for this ingredient is I used a vegetable peeler to strip off a long strip of peel (just the zest) from an orange. This I set on a shelf in my kitchen for a week to dry out. It worked great!

I wondered why one would use the dried and not fresh orange peel and I think perhaps it's because of the long cook time; maybe the dried peel holds up better to long cooking?

If I didn't think ahead to dry the peel, I would just use a couple teaspoons of orange zest instead.


  • 2 lbs oxtails
  • 1 strip dried orange peel (zest, not the pith)
  • 2 star anise
  • 1 2-inch piece of fresh ginger, thinly sliced
  • Salt, at least a tablespoon, more to taste
  • 1/2 cup of shelled, skinned, raw peanuts (can sub roasted unsalted peanuts)
  • 1/8 teaspoon chili pepper flakes (or more to taste)
  • A handful of fresh mustard greens, coarsely chopped (about 2 cups, loosely packed)


  • Fresh cilantro, chopped
  • Green onions, white and green parts, sliced on diagonal
  • Freshly grated ginger


1 Parboil the oxtails, trim of excess fat: Bring a large pot (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 Simmer oxtails in water with seasonings for 1 hour: Return the oxtails to the pot. Cover with water by an 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.

3 Add peanuts, simmer 2-3 more hours: Add the peanuts and simmer for 2-3 more hours, until the oxtail meat is tender and falling off the bone.

4 Skim fat: 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.

5 Add chili pepper flakes, mustard greens: 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.

6 Garnish with cilantro, green onions, ginger to serve: 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. We prefer the meat served bone-in, in which case you will want to provide a bowl for the bones.

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Oxtail Stew here on Simply Recipes

Hawaiian Oxtail Soup

Showing 4 of 47 Comments / Reviews

  • Aliina Lahti

    Just wondering why the first cook of meat is boiled and drained (wouldn’t you want to keep that? is there a flavor reason for throwing out the water?) also, why cut the fat off? Isn’t the fat cook flavor? Ox tail is expensive in these parts, so I don’t want to mess it up, but I want to keep all the fat!!

  • aaron

    Thank you so much for your receipe. I use it all the time I make oxtail soup. However, our town was out of raw peanuts for some reason. I was going to substitute roasted, unsalted peanuts as suggested in your receipe, but my friend told me that it will get very soft. She’s a really good cook so I just took her advice. She said to substitute raw blanched peanuts instead. You can find it in the Oriental section of the market. Thank you again.


    I make this every new years for my kids ! I doubled it last year and it wasn’t enough! Gonna quadruple it this year! My boys use ladles for spoons! Wish me luck!

  • al

    Great recipe…just add shiitake mushrooms to take it over the top!

  • mom2abc

    This is a Chinese recipe in origin, although there are many different regional variations I’m sure in China. We are Cantonese from Taishan and this is how our family cooked it, minus the cilantro garnish and prefering black eyed peas to peanuts. The peanuts do not contribute taste, its used like a bean and very nutritious.

    The key ingredients are ginger and dried tangerine peel (need very little), then garnished with green onions, —cilantro is a nice touch, but the kids hate it. I will sometimes drop in a couple of red dates and a couple of dried shiitakes and a can of chicken broth. We like more meaty flavor so we use less liquid.

    We dip the meat in soy sauce before biting in and eat the soup with rice…..got some on the stove right now. It’s 10F outside now and I just shoveled the snow. Can’t wait till dinner :)

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