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Planning to make this today and I dont have peanuts but I do have sunflower seeds. Do you think it’s a good substitute?
Hi Meg, hmmm, I think I would just leave out the seeds and skip the peanuts if you don’t have any.
I havent tried this yet, definitely will. Tangerine orange peels can be found at Asian markets. If this recipe is orange peel specific sounds like you had a great idea by doing it home made!
Was ono mahalo plenty . We love oxtail soup. We used to go to Zippys when we lived in Hawaii. Now we live in New Mexico
I’m so glad you liked it Sonnyboy!
We loved this recipe However I used endive half the anise A little Better Than Chicken Base 4 mushrooms chop fine n a little white not red wine. Mustard greens don’t go over at our home to well .. Thxs so much
Good recipe! I’m a Hawaiian transplant now living in Oregon. When it’s cold and rainy nothing comforts me like a bowl of Oxtail Soup!
Yummy ! Not as good as the oxtail soup at
Bamboo Grille located in Wailuku on Maui.
I’m lucky, living in Hawaii means I can go out to enjoy this island treasure anytime without having to cook it myself.
Great recipe and very easy to follow. Full disclosure here, I only made this because I love Asahi Grill in Oahu which is where I had it the first time and when I had it, it was so rich, deep, and flavorful. When I made this one it felt light and fresh, I followed the recipe to the T but I was wondering if anyone has advice on how to make the flavor richer? I miss Asahi Grill so much and miss the flavor, THANK YOU THANK YOU THANK YOU
Hi, Giovanni! Emma here, managing editor. To make this richer, I’d recommend searing the oxtails really well on all sides instead of parboiling them and then swapping the water with either beef stock or chicken stock. Adding some onions and/or carrots would also deepen the flavor. You might also want to take a look at this recipe for Oxtail Stew, which is richer than this version. Enjoy!
Or adding some fish sauce (or Worchestershire) to deepen and salt the flavor a bit. I did that at home and it was great!
Use beef broth instead of water.
Lightly salt and pepper oxtails and put a light coating of flour on them. Place oil (avocado or canola) or butter (it will brown) in a heated large Dutch oven. Sear the oxtails on all sides, browning them. They might try to stick a little but use a thin spatula to help remove if needed. It’s ok if dark flour spots remain. Remove oxtails and use a dark bourbon, beef broth, or red wine to deglaze the pot. Put oxtails back in with a few halves of a full onion added to all the other ingredients in this recipe and then add the rest of the water to simmer. This will make it richer and thicker.
Learning from these comments what to add next time! Thank you!Mine was super delicious though. Cooking it in an Instant Pot one had to be careful in the quantity of the spice, sine the Instant Pot will intensify the flavor of the spice. I used only 1/2 Star Anise for example.Skim off the fat from the top the next day, yet I believe a limited amount of that fat is healthy. Broth can be clarified with egg shells if you like clear broth.
Easily made in an Instant Pot! I threw everything in Oxtails, Ginger, star anise, orange peel, some chicken flavor bouillon, salt and pepper.
After about an hour of cooking and another 30 or so minutes for the steam to deflate it is finished. Just before serving add generously all the green vegetables, including green onions.
Did you include any liquid?
I guess I should say, how much liquid (water) did you use?
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!!
Hi Aliina, when you parboil raw meat, as is called for in this recipe, you releasing things into the water that would otherwise cloud your stock. When you cook the meat for a longer period of time in the next step, the resulting stock is clear, and has a much cleaner taste.
As for cutting off the excess fat, I agree fat is flavor! That said, there is so much fat in oxtails, including marbled throughout the meat, you don’t need the excess. The oxtails will have plenty of flavor as it is.
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!
Great recipe…just add shiitake mushrooms to take it over the top!
When is the ideal time to add the shiitake mushrooms?
Shiitakes cook rather quickly, so I would add them in step 5, a few minutes before the mustard greens.
I greatly appreciate your prompt response! Thank you, Elise! It’s on the stove now as I type this. Excited for when it’s ready to eat!
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 :)
Ox Tail Soup/stew…My late mom, always made oxtail stew..I was born & raised on Maui..and this was , to us, a way of life..Your recipe is wonderful and uses just about everything we would use..Huge Mahalo for sharing this with all of us!! I shall make some this weekend.
If I can master this dish, It’ll always feel like home! I’ve always loved oxtail soup. For a more “local kine” experience, add saimin noodles to the soup… so good… Thanks for the recipe!
I have made oxtail soup for years. Learned from my grandmother who was german. We used it to make a beefy soup with barely. The oxtail meat taste much sweeter to me. We browned them in a stockpot, then added onion, celery, salt, pepper and a bay leaf. Let it simmer for 3 hours and then drained it. Then a can of diced tomatoes was added along with partially cooked barley. Home made bread topped it off! So warming on a cold winter day!!!
Oh I forgot that we had boned the oxtail for the meat in the soup
Wow, thanks for the recipe! I grew up on Oahu and I always wondered how to make the popular oxtail soup at restaurants like Zippy’s and Kapiolani Coffee Shop. This recipe is pretty close in flavor to the restaurant versions minus the pepper flakes, although I’ll use less salt next time. I didn’t add any peanuts because I always thought it was pointless, they’re so soft and their flavor is masked by the broth and everything else going on. This oxtail soup was great with shiitake mushrooms and bok choy (my family cannot handle any mustard/spicy type greens ^_^).
Just made your oxtail soup recipe today, and it was amazing! Reminded me of my favorite bowl at the Forty Niner Restaurant in Aiea. Thanks for the great recipe! Mahalo!
Just made the Oxtail Soup tonite, and it was delicious~! The flavor was very Asian and as a Chinese I just love the star anise taste….I sure will try lemongrass as suggested by another poster for another flavor….