Hawaiian Oxtail Soup

Hawaiian Oxtail Soup is a beloved Sunday tradition across the islands, especially in local Chinese-Hawaiian households and diners. Unlike the rich tomato-based versions found in Europe, this version is Chinese-inspired: the broth is clear, clean, and deeply savory, perfumed with star anise, ginger, and dried orange peel. Oxtails are simmered for hours until the meat falls off the bone, and the soup is served with fresh ginger, green onion, and a bowl of white rice.

Serves: 4

Ingredients

• 1.5 kg (3 lb) oxtail pieces, rinsed
• 3 liters (12 cups) cold water
• 5 slices fresh ginger (about 5mm / ¼ inch thick)
• 3 star anise
• 2 strips dried tangerine or orange peel (about 5cm / 2 inches)
• 4 cloves garlic, smashed
• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp salt, plus more to taste
• 115g (4 oz) raw peanuts, soaked 1 hour and drained
• 2 stalks celery, sliced on the diagonal
• 3 green onions, sliced, for garnish
• Fresh ginger matchsticks, for garnish
• Steamed white rice, to serve

Instructions

1. Blanch oxtails: Place in a large pot, cover with cold water. Bring to a boil, cook 5 minutes. Drain and rinse under cold running water. This removes impurities for a clear broth.
2. Return oxtails to the clean pot. Add 3 liters cold water, ginger slices, star anise, orange peel, garlic, soy sauce, and rice wine.
3. Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface. Add soaked peanuts.
4. Cover and simmer 2½–3 hours until oxtail meat is tender and beginning to fall from the bone. Skim the surface periodically.
5. Add celery in the last 15 minutes of cooking. Season broth with salt to taste. Remove and discard star anise, orange peel, and ginger slices.
6. Ladle into deep bowls. Garnish generously with sliced green onion and fresh ginger matchsticks. Serve with white rice.

Cook's Notes: The soup benefits from being made a day ahead — chill overnight to allow the fat to solidify on the surface, then lift it off for a clean broth. Reheat gently before serving. Some cooks add a handful of dried shiitake mushrooms for extra depth.