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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 pounds - Oxtails, Trim excess fat
  • 1 pieces - Chung Choi, Soak in water for 15 minutes. Squeeze out excess water
  • 2 pieces - Star Anise
  • 1 cups - Chinese Raw Peanuts
  • 1 pieces - Ginger, Size of quarter. Crush with back of knife.
  • 1 tablespoons - Ajinomoto, optional
  • 1 tablespoons - Salt, 3 tsp = 1 tbl. Add salt 1 tsp. at a time and taste as you go. *
  • 3 tablespoons - Soy Sauce
  • 1 1/2 ounces - Whisky or Sherry
  • 1 cups - Mustard Cabbage, Chopped 1” pieces
  • - Salt & Pepper, To taste
  • - Grated Ginger with Shoyu
  • - Chinese Parsley
  • Directions:

    Trim oxtails and rinse well. Place in a large pot and cover with water. Add peanuts, Chung Choi (chopped), star anise, crushed ginger, salt and shoyu and whiskey and cook until done. It may take a little over an hour to cook low and slow. Meat should just about fall off the bones. Just before serving cook the mustard cabbage until crisp. Dish out soup into a large soup bowl and sprinkle Chinese parsley over. Serve with ginger and shoyu on the side. Dip meat into shoyu/ginger mixture.

    Brief Description

    In Hawaii this soup is a very popular item. Here is my mother’s recipe.

    Main Ingredient:

    Oxtail, Chinese Peanuts, Chung Choi

    Category:  Soups

    Cuisine:  Chinese

    Notes

    The recipe says cook until done which would take over an hour, just until the meat can fall off the bones.

    *The recipe calls for 1 tablespoon salt, but I would add a teaspoon at a time. 1 tablespoon = 3 teaspoons. Saltiness comes from chung choi and soy sauce added to the recipe so use caution with additional salt. Easier to correct too little salt than too much salt.

    Source

    Ellen Higa

    Posted By:

    akliana

    Posted On:

    December 6, 2018

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