Aloha and welcome to my channel! Today, I'll be sharing with you my recipe for Hawaiian-style oxtail soup. This delicious and hearty soup is a staple in Hawaiian cuisine and is perfect for those chilly or rainy nights.
In this recipe, I'll be using an instant pressure cooker to cook the oxtails to perfection. I'll also be adding a variety of fresh vegetables and aromatic spices to enhance the flavors of the dish.
If you're looking for a comforting and flavorful meal that's easy to make, then this recipe is perfect for you. It's also a great way to experience the flavors of Hawaii from the comfort of your own home.
One of the things I love about this recipe is that it's customizable to your liking. You can add more or less of your favorite veggies and spices to make it your own. And if you have any leftovers, they'll taste even better the next day!
So, join me in the kitchen as we make this delicious Hawaiian-style oxtail soup together. Don't forget to like, comment, and subscribe to my channel for more tasty recipes. Mahalo!
INGREDIENTS
- 3 strips of dried orange peel
- 3 lbs (1360.78g) oxtails
- 3 whole-star anise pods
- 4 bay leaves
- 1 tsp (2.3g) whole black peppercorns
- 3 inches (7.62cm) fresh ginger, thinly sliced
- 3 carrots cut into obliques
- Half medium onion, roughly chop
- 1/2 tbsp (7.5g) of fish sauce
- 1 tbsp (17.1g) Hawaiian salt
- 2 quarts (1.89L) chicken broth
- 1 bunch of mustard greens, roughly chopped
- Garnish with sliced green onions and cilantro
- Side of grated ginger and shoyu
DIRECTIONS
1. To make the dried orange peel strips, peel long strips from the orange and bake them in the oven at 200 degrees Fahrenheit or 93 degrees celsius for 30 minutes.
2. In the instant pressure cooker, place the oxtails in the pot and cover them with enough water to cover them. Put on saute mode and once boiling, parboil them for 20 minutes. Once finished, dump the water and rinse the oxtails under running water - removing any debris or scum. Wash the pressure cooker pot to remove the scum as well.
3. Place the oxtails back in the pot and the pressure cooker. Add in the orange peels, star anise, bay leaves, peppercorns, ginger, carrots, onion, fish sauce, Hawaiian salt, and chicken broth. Add more chicken broth to the max pressure line if you want extra broth. Set the pressure cooker to high for 45 minutes.
4. Once finished, do a manual release. Bring the soup back to a simmer and add in the mustard greens for 10 minutes or until tender.
5. Garnish with cilantro and green onions. Enjoy with rice and ginger and shoyu.
My instant pressure cooker: https://amzn.to/3ygJGSe
Where I got my oxtails: https://creamcomeats.com/
Here is $10 off your first order on Hedley & Bennett’s website of $125+ and I get $10 (in points) for each successful referral: http://rwrd.io/3k0racj?c
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I'm Geronimo, a designer, cook/chef, and entrepreneur. I’m on a mission to feed the people and planet goodness through nourishing food, content, and design.
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