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Delicious Oxtail Ginger Soup Recipe
This is an all time family favourite soup in Hawaii. This hearty soup is an adaptation of an ancient Chinese Oxtail Soup dish introduced to Hawaii during the plantation era in the seventeen & eighteen hundreds. During that time many immigrant Asian farmers came to Hawaii looking for work on the sugar cane plantations. With them they brought their native family recipe's and infused their techniques with what ever livestock , herbs and vegetables were readily available in Hawaii. The Chinese immigrant farm workers in particular brought over spices from the orient as well as seeds to grow a vast variety of Chinese fruits, Vegetables and herbs throughout the islands. During lunch breaks the many different farm workers would gather and share there different ethnic dishes with each other. The Oxtail soup was one of the many dishes introduced to Hawaii during that era. Through the years the recipe changed very little with the omitting of certain traditional veggies that were not readily available during that time the basic premise of the recipe remained the same.
- 5-7 Pounds Oxtails, Sectioned in 2 inch portions
- 1-2 bunch Chinese Parsley (Cilantro), Chopped for Garnish
- 2 Stalks Green Onion, Chopped for Garnish
- 2-3 Lemons, Wedges for lemon juice garnish
- 6-8 Cloves Garlic, Smashed
- 1 Onion, Diced for Garnish
- 1 small can Unsalted Peanuts (Or Cashews), Unsalted
- 1-2 Large Cans Beef Broth
- 1/4-1/2 Pound Ginger Root, Grated or sliced thick
- Salt, To taste
- Pepper, To taste
- Step 1. Prep the oxtails Put the oxtails in a large cooking pot and season the tails with the garlic powder, onion powder , smashed garlic , 4 table spoon grated ginger, salt & pepper. Set aside and move to step 2.
- Step 2. Prep the garnishments Chop the green onion and cilantro keep separate set aside for garnish Chop lemons into wedges , set aside for garnish.
- Step 3. Put the seasoned oxtails into the pot and fill with water until the water just covers the oxtails. Set the pot on stove uncovered, set on high and bring to a rolling boil ,lower to med-high and let the oxtails cook for an hour. Add the peanuts to the pot after an hour of cooking. Cook on medium high for another 35 minutes and add equal parts of beef broth and water fill to about 1-2 inches above the oxtails and bring to a simmering boil and cover for another 35 minutes or until the meat is tender and starts to fall off the bones
- Step 4. Oxtail's naturally produce a lot of gelatin when cooked. This is caused by the breakdown of cartilage making it very rich and "oily". That's why we strain the liquid to remove the fat and bits of ginger fibers. Place the oxtails in a bowl and strain the liquid through a fat separator or strainer back to the pot .Add the cooked oxtails back to the pot bring back to a slow simmer and taste. Adjust salt, pepper and seasonings to preference.