HAWAII'S FAMOUS OXTAIL SOUP
Hawaii's oxtail soup is nourishing and soothing. Tender oxtails are slow cooked in a savory broth of with ginger and good spices like star anise and bay leaves. We always eat oxtail soup with a big bowl of rice and a side dipping sauce of ginger and soy sauce. This is a classic local dish, enjoy!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Number Of Ingredients 15
Steps:
- Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
- Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
- Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
- Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)
- Add the onion, bay leaf, cinnamon sticks, star anise, and dried tangerine peels.
- Bring to a boil and then cook on low heat for 1 hour, until the oxtails are tender (you should be able to poke a fork through the meat easily). Scoop off as much oil as you can off the top.
- Add the carrots (optional), and cook for another 30 minutes. Season the soup with fish sauce and Hawaiian sea salt. Taste and serve!
- To serve: spoon out the soup and 3-5 pieces of oxtail per person. Top with lots of Chinese parsley and green onions. Serve with a bowl of rice and small side dish of julienned ginger and soy sauce (for dipping the oxtails). Enjoy ^_^
UP THE ALLEY
Celebrate the season with this irresistible cocktail from the Union Square Hospitality Group's Leo Robitschek.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; add Fuji apple cider, maple syrup, and lemon juice. Cover and shake vigorously to combine. Strain into a martini glass; top with sparkling cider. Twist orange zest over drink and drop in; serve immediately.
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