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Hawaiian-Style Oxtail Soup

An onolicious soup filled with a rich broth from the oxtail and different spices.
Prep Time 8 mins
Cook Time 4 hrs 40 mins
Total Time 4 hrs 48 mins
Course Main Course, Soup
Cuisine Chinese, Hawaiian
Servings 5


  • 2 lb oxtail
  • 2 star anise
  • 1 inch ginger piece, sliced thinly
  • 1 tbsp salt (add more to taste)
  • 1/2 cup shelled raw peanuts (optional)
  • 1 whole kai choy
  • water
  • green onions (for garnish)
  • cilantro (for garnish)


Dried Orange Peel

  • Preheat the oven to 200°F.
  • Peel the outside of the orange, while avoiding the white pith. Lay the peels on a baking sheet lined with parchment paper.
  • Bake in the oven for 30 minutes. The peels will start to curl and become slightly hardened. It can be stored for up to 12 months in an airtight container.

Oxtail Soup

  • Add the oxtail to a large pot and fill it with water until it covers the oxtail. Bring the pot to a boil and let it parboil for 30 minutes.
  • Drain the pot and rinse the oxtail with water. Clean the pot and add back in the oxtail.
  • Fill the pot back with water until there is an inch above the oxtail. Add in the star anise, ginger, dried orange peel, and salt. Bring it to a boil then reduce it to a simmer. Cover and let it simmer for an hour.
  • Add in the peanuts and cover and simmer again for another 2-3 hours.
  • Oxtail should be tender enough to fall off of the bone. Add in the kai choy and let it cook for 10 minutes until it is tender (it is optional to take out the kai choy because it is bitter). Serve in a bowl, garnish with cilantro and green onions and enjoy!
Keyword beef, cow, fragrant, oxtail, parboil, simmer, slow cooker, soup, star anise