Hawaiian oxtail soup is a true taste of local Hawaii food.
My oh my how I love thee.
We grew up withoxtail stew, a deeply rich, hearty stew perfect for cold days.
Elise Bauer
You don’t find them that often in the market.
So, when they appear, I usually pick up a few pounds.
What Are Oxtails?
Elise Bauer
The oxtail is the tail of a steer, usually cut into segments.
Oxtail soup is served all over Hawaii.
Peanuts make an appearance too.
Elise Bauer
The flavors just sparkle.
What Makes This Soup Hawaiian?
Although famously local food in Hawaii, oxtail soup was Chinese inspired.
Simply Recipes / Eliezer Martinez
It was so loved by transplants from Okinawa that it became popular in Hawaii.
The restaurants most famous for serving great oxtail soup in Hawaii happen to be connected to bowling alleys.
Why Parboil the Oxtail First?
Simply Recipes / Eliezer Martinez
Parboiling (partially boiling) oxtails frees the bones impurities that may cloud the soup.
This not only adds an extra layer of flavor, but also helps extract some of the fat.
What Is Dried Orange Peel?
Simply Recipes / Eliezer Martinez
Traditionally, it was made using green, unripe citrus fruits.
Just like herbs, mandarin peels get more pungent when dried.Here’s a method for making your own.
Or you’re free to just buy it at Asian and other international markets or online.
Elise Bauer
(you could buy it pretty easily in Hawaii and in most Asian grocers.)
I set it on a shelf in my kitchen for a week to dry out.
Add the oxtails, and parboil for 30 minutes.
Elise Bauer
Drain the pot, and rinse the oxtails in water.
Trim the oxtails of any excess fat.
Simply Recipes / Eliezer Martinez
Return the oxtails to the pot.
Simply Recipes / Eliezer Martinez
Cover with water by 1 inch.
Add the orange peel, star anise, ginger, and salt.
Bring to a boil, then reduce to a simmer.
Cover and let simmer for 1 hour.
The flavors will also be absorbed by the oxtails, if you let the soup sit overnight.
Bring the soup to a simmer again.
Add the chili pepper flakes and mustard greens.
Cook for 5 more minutes, or until the mustard greens are tender.
Garnish with chopped fresh cilantro, green onions, and freshly grated or julienned ginger.
Serve with steamed white rice and a side of soy sauce for dipping.
If you want, you’ve got the option to strip the meat off the bones before serving.
