Oxtail Soup — Hawaiian Sunday Tradition
Multi-Cultural Hawaiian
Oxtails are blanched to remove impurities, then simmered for four to six hours with ginger, star anise, dried orange peel, and salt until the collagen has completely melted into the broth. Mustard cabbage, peanuts, and cilantro are added. Served with rice, chili pepper water, and shoyu on the side. The broth should be clear but intensely flavourful — rich enough to coat the lips.
1. EXCEPTIONAL: Quality oxtails, simmered for six hours. Broth is clear, golden, and gelatinous. Meat falls from bone. Star anise and ginger are perfectly balanced. 2. GOOD: Properly simmered with good flavour. 3. ADEQUATE: Under-simmered (four hours minimum). 4. INSUFFICIENT: Cloudy broth (boiled instead of simmered) or tough meat (insufficient time).
EXCEPTIONAL: Quality oxtails, simmered for six hours. Broth is clear, golden, and gelatinous. Meat falls from bone. Star anise and ginger are perfectly balanced.
ADEQUATE: Under-simmered (four hours minimum). INSUFFICIENT: Cloudy broth (boiled instead of simmered) or tough meat (insufficient time).
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ADEQUATE: Under-simmered (four hours minimum). INSUFFICIENT: Cloudy broth (boiled instead of simmered) or tough meat (insufficient time).
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