Try this delicious recipe from the Electric Kitchen!
3 pounds oxtail, cut in 2-inch lengths
9 cups water, divided as noted below
1 tablespoon Hawaiian salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/2 pound shelled and skinned raw peanuts
1 1-inch piece fresh ginger, slivered
5 dried shiitake mushrooms, soaked in hot water
1 medium onion, sliced
1/8 teaspoon (or adjust to taste) chili pepper flakes (optional)
4 cups chopped fresh kai choy (mustard cabbage)
1/2 cup chopped green onions
1 bunch Chinese parsley, cut into 1-inch lengths
Directions:
Put oxtail pieces in large pot; add 1 cup of water.
Sprinkle with salt, pepper, and ground ginger.
Bring to a boil, lower heat, and simmer for 30 minutes.
Add remaining 8 cups of water, peanuts, and fresh ginger.
Simmer for 1 1/2 more hours; skim off excess fat.
Remove stems from mushrooms, dice caps.
Stir mushrooms, onion, and optional chili pepper flakes into soup.
Cook about 1 to 1 1/2 hours more, or until meat is tender.
Garnish with kai choy, green onions, and Chinese parsley.
Makes 6 servings.
Review
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That was The Hungry Lion @ the ChunHoon shopping center , it’s a Walgreens now. Oxtail soup is perfect in the cold, now easier with instant pot!
by Elo
on 1/30/2019
this is the best recipe for oxtail soup. I used to go to the one in pauoa/liliha, has "lion" in the restaurant name and its in a little mall right past the place that makes fresh chinese noodles on liliha, but I cannot remember the full name. Tastes just like it. I have been living in Alaska now 20 years and this is my go to recipe around new years. If anyone knows the names I cannot remember, please tell me! aloha a hau'oli makahiki hou!!
