This Oxtail Soup is an island favorite. There are a handful or restaurants that specialize in this dish and unless you get there early on those days this dish is featured, chances are likely that they would have run out.
While it is a time consuming dish, trust me, it is well worth it. Make big bathes and eat this dish for a couple of days.
- 3 lbs. oxtail, fat trimmed
- 1 inch ginger, thinly peeled, sliced
- 1 clove garlic, crushed
- 4 whole star anise
- 1 tsp. patis (fish sauce)
- 1/4 tsp. white pepper
- won bok
- mustard cabbage
- 1/4 c. fresh ginger, grated
- 1/4 c. fresh turnip, grated
- 1/4 c. Aloha shoyu
- 1 tsp. chili garlic paste, optional
- In a large pot, cover oxtail with water, add ginger, garlic, star anise, patis and pepper, bring to a boil.
- Reduce heat and simmer for 2-2 1/2 hours or until oxtails are tender.
- Skim fat.
- Add vegetable garnishes into very hot soup; until just limp, about 2 minutes (cilantro is best uncooked).
How To Serve:
- Serve with mixture of grated ginger, turnip, soy sauce and optional chili garlic paste and a big side order of rice.
- Serves 4.
- Variation: Serve over cooked long rice.