Oxtail Soup — Hawaiian Sunday Tradition
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Multi-Cultural Hawaiian
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Description
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.
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The Thread
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Flavour Context
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Pillars V — VII
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