Kinda Local Kine Oxtail Soup

This one along with Portuguese Bean Soup and Chicken Hekka will complete my "trilogy" of old-school local kine dishes. The "local kine" version of Oxtail Soup with the use of ginger, citrus peel, and star anise is undoubtedly Chinese in origin. In fact, when I make this, the Missus will always remind me that the scents involved remind Her of China. It sure does warm you up on a cold day.....

There's a major difference between what I make and the traditional clear broth Oxtail soup. Many years ago, I was doing sales work. Part of the job was helping these Mom and Pop markets and superettes do inventory. It was basically done during nights and weekends. At the end of the process, we'd be fed, and the food was provided in pretty large quantities, as the poke and deli cases would be emptied, and several hot dishes would be provided. At one of those markets, one of the owner's Father, an elderly Chinese Man made some killer Pig's Feet and Oxtail Soup. It was on the dark side and full of flavor. After downing two large bowls of the stuff, I mentioned how much I loved the Oxtail Soup. The old man put his hand to the side of his mouth and stage whispered; "it's nothing, just shoyu(soy sauce), whiskey, and sesame oil." I've made my soup with shoyu ever since then.

As for some of the details; I trim about two-thirds of the excess fat off the oxtails. I also do a quick blanching of the oxtails, followed by a rinse to remove blood, and other impurities. In the place of whiskey, I add Shao-sing wine (drinking quality). I garnish with cilantro and scallions, with a dish of grated ginger and shoyu. I also place some chopped greens in the bottom of the bowl before ladling in the soup. I like the mild bitterness and the crunchy texture that the greens add to the dish.

I also rest the soup overnight, this allows the flavors to set. I can also skim off excess fat, controlling the oil in the broth. I place the carrots in the broth right before removing it from heat. The residual heat will cook the carrots, the lack of a boiling motion will allow the carrots to keep it's shape. As for simmering time, it's usually 2-3 hours. I like my oxtails soft, but not disintegrating into a zillion little pieces.

 

This might sound like a lot of work, but like everything I make, it is pretty easy. As always, feel free to adjust to taste. Some folks want a clear broth Oxtail Soup, so refrain from adding the shoyu and wine. If you like more ginger, go for it, and so forth.

Kinda Local Kine Oxtail Soup:

3-5 lbs of Oxtails, excess fat trimmed
1/2 lb skinned raw peanuts
2 medium onions sliced in wedges
2-3 star anise
1 3" piece of ginger crushed

2 cloves garlic smashed
2 pieces dried citrus peel
1/2 Cup premium soy sauce
1/3 Cup Shao-sing wine
3-4 carrots chopped
Salt to taste
A Dash of White Pepper
Sesame Oil to taste
chopped mustard or similar greens (optional)

Garnishes - scallions, cilantro, a small dish of grated ginger and soy sauce.

- Bring a pot of water to a boil. Add oxtails and par-boil briefly. Empty the pot into a large colander and rinse the blanched oxtail under running water.
- Place oxtails in a pot and cover with cold water to about 4 inches over the oxtails
- Bring the oxtails to a boil, and skim off the scum and foam.
- Add peanuts, onion, ginger, garlic, citrus peel, and star anise.
- Bring the soup back up to a simmer. Add soy sauce, wine, and a dash of white pepper.
- Simmer for 2-3 hours until oxtails are tender, but not falling into pieces.
- Remove from heat, add carrots and let cool.
- Taste and add salt, sesame oil, and more soy sauce if desired.
- When the soup has cooled, place in the refrigerator overnight.
- Before heating, skim off fat to your desired taste.
- The soup should be piping hot when served. When heating be sure to check and adjust flavor.
- Place greens, if using on the bottom of the bowl, and ladle soup out.
- Garnish with cilantro and scallions.

Santos has a wonderful recipe for Oxtail Soup which you can find here.  

Comments

[kat]

yummy way to warm up on a cold evening!

[kyle]

Tasty looking recipe. Gotta try the shoyu in the soup next time. Never tried mustard greens. Been meaning to do a portugese bean soup after your last recipe. BTW, do you have a good recipe for oxtail stew?

[Carol]

Yum, oxtail soup!

[Dennis]

Darn, I really need to cook more.. I see ox tails in the market often but rarely thought of buying them. love osso buco. Thanks for the inspiration!

[bill]

I use ox tail to make pho when I'm too lazy to parboil regular bones to make soup. I just usually let them rest a bit and wash them in cold water and squeeze the blood out of the veins and then dump it into rapidly boiling water so that the scum floats up and collects. Anyways the soup looks really good and simple and not to mention who would pass up ox tail.

[caninecologne]

hi kirk -ox tails are so good!i love them in 'kare kare'!

[Kirk]

Hi Kat - It sure did the trick for us.

Hi Kyle - I use my basic Beef Stew recipe with just a couple of different steps for Oxtail Stew. Maybe I'll do a post soon since I haven't made stew in quite a while.

Hi Carol - It's really nice and hearty.

Hi Dennis - The one thing is, oxtail used to be so cheap....now they are quite expensive.

Hi Bill - Yes, who would pass up oxtail.

Hi CC - Yes, oxtails are great!

[Janfrederick]

Ah, now I know what to make next Saturday for eats on Sunday (I have been making things I could cook the day before (football) Sunday that are worth of a Sunday dinner. And I've made tons of oxtails. Looking forward to this version.

Where do you find raw peanuts (OK, I know where). More importantly, how do you recognize them and is there a Chinese or Vietnamese name for them?

Thanks,
Eric

[Kirk]

Hey Jan - You can get raw peanuts at Henry's.... or at 99 Ranch Market - you can tell raw peanuts, they are really, really pale in color. Make sure to take all the "skin" off.

[Rosa]

Oh yum...ox tail!

P.S. The Counter just opened up in Carlsbad...in case you wanted to take a drive to the North County.

[H]

brings me back to my childhood. your version looks awesome btw =)

[Kirk]

Hi Rosa - Thanks for letting me know...... looks like they're moving South, so maybe I'll wait a bit longer!

Hi H - Thanks for the kind words.... it was very good. All these dishes have a special place in my heart.

[Sandy]

I think I'll try this recipe with the crock pot. The version I have from a Hawaiian friend is similar but has 5 spice but no dried citrus peel.

I don't remember ever having mustard greens with oxtail soup. The grated ginger and cilantro are a must!

[Kirk]

Hi Sandy - Most Oxtail soup recipes differ a bit. I'm not a fan of cloves and cinnamon flavors in my oxtail soup - two of the main ingredients of 5-spice, along with ginger and anise, which I use.... The mustard greens are my own thing, though I've seen Napa Cabbage and Bok Choy used..... If I remember the Oxtail Soup I had at Sam Choy's used Bok Choy.

[Janfrederick]

I made this recipe this past weekend, but haven't sampled it past taste checking. This will be our MNF meal. I can't wait.

A bit of advice to anyone who hasn't peeled raw peanuts before. Soak them for 2-3 hours first. We got halfway through the bag without soaking them when I almost got into my Saab, grabbed my cell phone, and went for a little ride around the block. :)
I did a quick search online and discovered that soaking helps. And indeed it did.

[Kirk]

Hey Jan - I bought raw peanuts that were already "skinned". You may want to take your Saab down to 99 Ranch Market and find them next time! ;o)

[Janfrederick]

Doh!

'sallright. It gave my wife and I something to do together.

So we had the glorious concoction last night. I've made this before (without peanuts), and this was the best. This recipe will definitely go in the "binder".

I had too much liquid, so after setting aside leftovers, we have an ample amount of strained broth. I'll be throwing in some dumplings and bok choy the next time the weather turns cold.

Thanks!

[Kirk]

Hi Jan - I'm glad the recipe turned out well. Thanks, as always for letting me know. BTW, the Missus loves noodles in the leftover broth.

[Sandy]

I made oxtail soup in a crockpot, but I didn't follow your recipe. I started the soup on Sunday, but didn't eat it until Tuesday. The broth is a bit scummy because I wanted the ease of throwing everything in at once. It's kind of frightening the thick layer of fat, but the soup (with garnishes) sure hit the spot on a cold night.

Hope you and the Missus have a wonderful holiday and more great eats!

[Kirk]

Hi Sandy - You could solve part of the "scum" issue by either pouring hot water over the oxtails, or by doing a quick blanch and rinse. I like to eat the soup the next day so I can skim off some of the fat before heating....it is quite a hefty amount! Best wishes for the holidays to you!