Here is a Hawaii style oxtail soup recipe for those cold winter days. Surely to warm up your body and soul - of course with a side of rice! Super easy to make in the Instant Pot or pressure cooker. If you do not have one, you can simmer the oxtails for about an hour and a half using the same recipe with a lid covering the pot.
Ingredients:
3lbs of oxtail
2.5 quarts of water or about 10 cups
1 small carrot
2 stalks of celery
1/2 a medium onion
5 star anise
3 dried Asian orange peel (if you can't find it, peel a tangerine and let the peel sit on the counter to dry for about a week. If using a regular orange, use the peel and not the rind as that is bitter.)
3 cloves of garlic
1 finger of fresh ginger
1 bag of raw peanuts
1 package of dehydrated shitake mushrooms or any other veggies you'd like to add (e.g. mustard greens, bok choy, daikon, etc.)
Salt and pepper
Hawaiian or rock salt
Soak oxtails in a large container with cold water for about a half an hour. This is to get rid of the excess blood so it will not make blood curdles in your soup pot. Empty the water from the container after a half an hour of soaking and rinse off the oxtails. Season with salt and pepper. Put aside.
Reconstitute your shitake mushrooms in a bowl of water. Once reconstituted, rinse the mushrooms and get rid of the water from the bowl that it was soaking in. Put aside.
Rough chop the carrot, celery, onion, and ginger. Mince the garlic. Put aside in a bowl or plate.
Set your Instant Pot on sauté mode. Place your oxtails in the pot and brown. Do not put oil. You can if you want, but your soup will be very oily. Brown all sides of the oxtails to lock in the flavor. Just brown them on the outside. They will still raw inside. Put them aside after browning.
Add about a tablespoon of olive oil into the pot after removing the oxtails. Throw in your mirepoix (carrots, celery, onion) and your ginger and garlic. Sweat the vegetables for about 5-10 minutes.
Season lightly with salt and pepper, but not too much.
Add your water into the Instant Pot and using a spoon, scrape off all the browned bits left on the bottom of the pan. Add 1/2 tablespoon of Hawaiian salt, star anise, orange peels, and your peanuts. Finally add your oxtails into the pot.
Close the Instant Pot lid and set the Instant Pot to pressure cook mode for 45 minutes. Once the IP is done cooking, let it naturally vent for about 10 minutes. Then manually vent the pot to open the lid. Once the soup is done, add your mushrooms and any other vegetables such a mustard greens into your soup. Do not add these vegetables while pressure cooking otherwise they will be very mushy and unappetizing.
Fish out the vegetables, star anise, ginger and orange peel. If it is easier, you can put these ingredients into a cheesecloth to fish it out of the soup faster.
Serve while hot and top with chopped cilantro and green onions. Usually this is eaten with a side of white rice. Some people like to put a mix of ginger and soy sauce into the soup. This can be made with putting soy sauce into a dipping dish and mixing a spoonful of grated fresh ginger into the soy sauce.
Enjoy!
Hey, I'm Misty, and thank you for stopping by my channel. I feature local restaurants to show case what food and menu items that they have to offer. If any of them interest you, please stop by and show them your support. Support local businesses to keep them going!
***Now translations in the Closed Caption section for those who speak Japanese, Korean, Mandarin, Filipino, Russian, French, Spanish, French, German, Italian, Arabic, Hindi, Italian, Samoan, Thai, Vietnamese, and Portuguese! Please press the Closed Caption [CC] button on the bottom of the screen and select your language for translations. Some translations take a couple of days to process.
Информация по комментариям в разработке