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If you are craving a warm, comforting bowl that bursts with rich flavors and embodies a true taste of the islands, the Hawaii Style Oxtail Soup Recipe is your answer. This hearty soup combines tender oxtail, aromatic spices, and wholesome peanuts to create a deeply satisfying dish that feels like a big, flavorful hug in a bowl. It’s a beloved classic in Hawaiian kitchens, known for its complex taste and melt-in-your-mouth meat, perfect for anyone who loves a stew that’s slow-cooked with love and tradition.
Ingredients You’ll Need
This recipe calls for a thoughtful yet simple combination of ingredients that each play an important role. From the aromatic ginger and garlic to the unique crunch and flavor from peanuts, every component adds layers of texture, aroma, and color that make this soup unforgettable.
- 3 pounds oxtail: The star of the dish, providing rich, gelatinous meat that becomes wonderfully tender.
- 2 inches ginger, sliced: Adds a bright, warming spice that balances the richness.
- 6 cloves garlic, smashed: Infuses the broth with a pungent, savory depth.
- 2 whole star anise: Brings a subtle sweet-licorice aroma, essential for that Hawaiian flair.
- 1 cup raw or roasted unsalted peanuts: Adds a nutty character and texture that’s uniquely Hawaiian.
- 1/4 cup soy sauce: Enhances umami and adds a savory balance.
- 1/4 cup Shaoxing wine or dry sherry: Gives the soup a layer of complexity and subtle sweetness.
- 6 cups water (or enough to cover): Forms the comforting broth that ties everything together.
- 1/2 teaspoon salt (or to taste): Essential for enhancing all the flavors.
- 1/2 daikon radish, peeled and chopped (optional): Adds mild sweetness and brightens the soup, balancing richness.
- 1/2 cup chopped green onions: A fresh, vibrant garnish that adds a mild sharpness.
- 1/2 cup chopped cilantro: Adds herbaceous brightness and color contrast.
- 1 red chili, sliced (optional): Provides a touch of heat and color for those who like a little spice.
How to Make Hawaii Style Oxtail Soup Recipe
Step 1: Prepare and Blanch the Oxtail
Start by placing the oxtail in a large pot and covering it with water. Bring to a boil and let it cook for 10 minutes. This blanching step is crucial because it helps remove impurities and excess fat, resulting in a clearer, cleaner broth. Once done, drain the water and rinse the oxtail under cold water to wash away any scum.
Step 2: Combine Ingredients and Begin Simmering
In a clean stockpot, add the blanched oxtail along with ginger slices, smashed garlic, star anise, peanuts, and enough fresh water to cover everything comfortably. Bring this to a boil, then reduce the heat to let it simmer gently. This slow simmer is where the magic happens — the flavors meld and the meat starts to tenderize beautifully.
Step 3: Add Soy Sauce and Shaoxing Wine
Pour in the soy sauce and Shaoxing wine, adding savory depth and a touch of sweetness. Cover the pot and keep the soup at a gentle simmer for about 2.5 to 3 hours, or until the oxtail is falling off the bone tender. The extended cooking time allows the gelatin in the oxtail to break down, creating a luscious, rich broth.
Step 4: Maintain and Adjust the Soup as it Cooks
Periodically skim off any foam or excess fat that rises to the surface—this step keeps the broth clean and flavorful. Check the water level and add more if needed to ensure the meat stays submerged. Patience here ensures the best possible taste and texture.
Step 5: Add Daikon (Optional)
If you’re using daikon radish, add it during the last 45 minutes of cooking. The daikon softens while absorbing the rich broth, adding a subtle sweetness and extra body to the soup’s texture without overpowering the other flavors.
Step 6: Season and Taste
Before serving, taste the soup and adjust the seasoning with salt or a bit more soy sauce if needed. This final touch balances the dish perfectly to your liking, ensuring every spoonful sings.
Step 7: Serve and Garnish
Ladle the steaming soup into bowls and top with freshly chopped cilantro, green onions, and sliced red chili if you like a little kick. These fresh garnishes add brightness, color, and a delightful contrast to the hearty broth and tender meat.
How to Serve Hawaii Style Oxtail Soup Recipe
Garnishes
Simple yet vibrant garnishes such as chopped green onions and fresh cilantro bring freshness and a pop of color to the rich soup. If you prefer, a few slices of red chili can add gentle heat and visual appeal, elevating the overall experience.
Side Dishes
Hawaii Style Oxtail Soup pairs wonderfully with steamed white rice or warm crusty bread to soak up the luscious broth. A side of pickled vegetables or a crisp green salad can provide a refreshing counterpoint that balances the meal.
Creative Ways to Present
For a fun twist, serve the soup in small individual bowls as part of a Hawaiian-themed dinner party, garnished with edible flowers or fresh herbs from the garden. You can also add a squeeze of fresh lemon or lime juice for added brightness just before serving.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it easy to enjoy a hearty meal anytime.
Freezing
Hawaii Style Oxtail Soup freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Freeze in portion-sized containers for effortless future meals.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If the broth has thickened, add a splash of water to loosen it up. Avoid microwaving if possible to preserve the soup’s texture and flavor integrity.
FAQs
Can I use beef bones instead of oxtail in this soup?
While beef bones will create a tasty broth, the signature texture and richness of Hawaii Style Oxtail Soup comes from the gelatin-rich oxtail, which makes the soup uniquely luscious and full-bodied.
Is it necessary to use Shaoxing wine in the recipe?
Shaoxing wine adds a distinct flavor that complements the soup perfectly, but if you don’t have it, dry sherry is a great substitute. Leaving it out entirely will change the flavor slightly, but the soup will still be delicious.
Why do I need to blanch the oxtail first?
Blanching the oxtail removes impurities and excess fat that can cloud the broth or create unwanted flavors, resulting in a clearer and cleaner-tasting soup.
Can I make this soup in a slow cooker or instant pot?
Yes! You can adapt the recipe for a slow cooker by cooking on low for about 8 hours, or use an Instant Pot and cook under high pressure for about 45 minutes. Adjustments to liquid and seasoning might be necessary.
What if I don’t have star anise?
Star anise gives a subtle sweet/licorice note unique to this dish. If unavailable, you can omit it or substitute with a small piece of cinnamon stick, but the flavor profile will be a bit different.
Final Thoughts
If you want to experience a dish that’s steeped in Hawaiian tradition and full of soul-warming goodness, give the Hawaii Style Oxtail Soup Recipe a try. With its tender meat, deep flavors, and fragrant garnishes, it’s certain to become a favorite in your home. Slow cooking this soup is an act of love that rewards you with every delicious, nourishing spoonful. Trust me, once you make it, you’ll be coming back for more!
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Hawaii Style Oxtail Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaii Style Oxtail Soup is a rich, comforting broth simmered for hours to create tender oxtail meat infused with fragrant ginger, garlic, star anise, and peanuts. This hearty soup features traditional Asian flavors enhanced by soy sauce and Shaoxing wine, with optional daikon radish and fresh herbs that add brightness and depth. Perfect for a cozy meal, this recipe yields a deliciously savory and aromatic soup.
Ingredients
Meat and Broth Base
- 3 pounds oxtail
- 2 inches ginger, sliced
- 6 cloves garlic, smashed
- 2 whole star anise
- 1 cup raw or roasted unsalted peanuts
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine or dry sherry
- 6 cups water (or enough to cover)
- 1/2 teaspoon salt (or to taste)
Vegetables and Garnishes
- 1/2 daikon radish, peeled and chopped (optional)
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1 red chili, sliced (optional)
Instructions
- Blanch the Oxtail: Place the oxtail in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to remove impurities, then drain and rinse the oxtail under cold water to clean thoroughly.
- Start the Soup Base: In a clean stockpot, add the blanched oxtail along with the sliced ginger, smashed garlic, star anise, peanuts, and enough fresh water to cover the ingredients. Bring the pot to a boil, then reduce heat to a gentle simmer to start developing the broth.
- Add Seasonings and Simmer: Stir in the soy sauce and Shaoxing wine into the simmering pot. Cover and let the soup simmer gently for 2.5 to 3 hours, allowing the oxtail to become tender and the flavors to meld beautifully.
- Maintain the Broth: Regularly skim off any foam or excess fat that rises to the surface during cooking to keep the broth clear. Add more water as needed to keep the oxtail submerged and to adjust the soup’s consistency.
- Add Vegetables (optional): If using daikon radish or other vegetables, add them during the last 45 minutes of cooking so they soften but retain some texture.
- Adjust Seasoning: Taste the broth and adjust seasoning as needed, adding more salt or soy sauce to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish with chopped cilantro, green onions, and sliced red chili if desired. Serve immediately for a warming, flavorful meal.
Notes
- Blanching the oxtail removes impurities for a clearer broth.
- Skimming fat keeps the soup light and clean-tasting.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- The peanuts add a unique nutty richness to the soup and can be either raw or roasted.
- Adjust chili quantity based on desired spice level or omit for a milder soup.
- Daikon radish is optional but adds sweetness and texture to the soup.
- This soup improves in flavor when reheated.
