Chinese-style Oxtail Soup with Carrots and Peanuts

Featured in the Honolulu Star-Bulletin on June 4, 2008.

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Ingredients:

Chinese-style Oxtail Soup with Carrots and Peanuts

  • 2 pounds oxtail pieces
  • 2 quarts water
  • 2 large carrots, cut into 2-inch lengths
  • 1 cup shelled raw peanuts
  • 5 dried red dates
  • 2 teaspoons salt

Directions:

Put oxtail pieces into a large sauce pot; add water to cover. Boil for 5 minutes; drain and rinse oxtail pieces. Add the 2 quarts water and remaining ingredients. Cover and bring to a boil; simmer for 2 1/2 to 3 hours. Makes 6 servings.

Using a thermal cooker:
Put oxtail pieces into the inner thermal pot; add water to cover. Boil for 5 minutes; drain and rinse oxtail pieces. Add the 2 quarts water and remaining ingredients. Cover and bring to a boil, making sure the ingredients reach 203°F. Place the inner thermal pot into the insulated outer thermal pot; seal and let sit for 2 1/2 to 3 hours.

Approximate Nutrient Analysis per serving:
250 calories, 17 g fat, 4 g saturated fat, 40 mg cholesterol, 800 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 18 g protein

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