Hawai’i: Oxtail Soup

Wednesday, December 28, 2011 2comments No tags Permalink 0

A favorite family dinner, oxtail soup at home. Chop up all the napa cabbage first…

…then daikon and carrots. Cut fat off the oxtails and put it all in a pot.

Enough to serve four with generous leftovers. Season and spice with ginger, anise, orange peels, five-spice, and extra star anise. Cook over low till the meat is fall-off-the-bone tender. Chill in the fridge so you can easily spoon away that layer of fat.

Rewarm over the stove in time for dinner. Check the rice cooker, five cups full…we like oxtail soup with “hapa rice” (half-white, half-brown rice). Fill a big bowl halfway with rice, top off with soup and plenty of oxtail. Ono, especially on those rainy nights.

And the extra soup? Make saimin/ramen! Dad added leftover ham from Christmas.

  • David
    December 29, 2011

    I see your dad in the background. He looks like Lou Ferrigno. Btw recipe looks great, I love daikon in a canh.

  • K and S
    December 31, 2011


Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!