Oxtail Soup

February 22, 2011 / By Foodland

Oxtail Soup

A delicious recipe for this Local Favorite!
Course Dinner, Main Course
Cuisine Beef
Servings 6 Servings


  • 4 pounds Oxtail(1 ¼” cut)
  • 1 gallon chicken broth
  • 5 piecess whole star anise(or 1 whole orange peel (use potato peeler)
  • 4 slices ginger, 1/8 inch thick, smashed
  • 3 piecess dried orange peel
  • 1 cup shelled and skinned raw peanuts
  • 10 dry shitake, rehydrated and cut in half
  • Hawaiian salt to taste
  • 1 bunch kai choy, cut into 1" - 1 1/2" sections chinese parsley to garnish
  • Chinese parsley to garnish


  1. Place oxtail in a pot and cover with cold water.
  2. Bring water up to a boil. Keep skimming off impurities while the water comes to a boil. When the water boils, dump the water.
  3. Put the pot back on stove and cover with chicken broth approximately 2 inches above oxtail. If you need more liquid, add water. Bring to a boil and reduce to a simmer.
  4. Add in star anise, ginger and orange peel. Simmer for 1 hour.
  5. Add peanuts and shitake mushrooms. Simmer for another 1 - 1½ hours, or until oxtail is tender.
  6. Continue to skim off ’scum’ from broth.
  7. Add Hawaiian salt to taste.
  8. Add in kai choy.
  9. Garnish with Chinese parsley.


Serve with grated ginger and shoyu as a condiment.
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