Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
this recipe looks amazing, just one thing , im a big fan of fat, is it ok to leave the fat instead of trimming it
Hi R2B, I too love fat, but oxtails have a LOT of fat. Even when I trim them, I still have to remove a bunch of fat when the soup cools. Skip trimming the fat if you want, then just remove as much fat as you want (if any) when the soup is done.
It was flavorful and delicious! Thanks
This was great. I added a little garlic to mines and omitted the star anise. Also, I made orange peel slices instead of zest, using just that specific part of the peel. My family also adds potatoes to the soup along with the peanuts. Winners!
Do we need chicken broth?
You certainly could use beef broth, which would give you a more pho-like vibe. Or even water, though your soup wouldn’t be quite so soul-satisfying. Boxed veggie broth I would not recommend; some brands are quite carroty-sweet.
On point! Great job! – Benihana International Star Chef from Hawaii *****
Yay! So glad you like it!
I love this recipe! I use it all the time and send it to friends. I’ve adapted it to cook in my instant pot.
Hi Tina. Do you mind sharing the adjustments you made for the insta pot please? Thank you!
This recipe was a cinch to follow, thank you Elise! And when it was done cooking, my husband and I enjoyed it with both rice and poi!!
Follow step by step comes out so delicious! The only hard is theWaiting to be soft and tender,Otherwise my family loves it.
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.
Add fish sauce
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!