Ali'i Mushroom Oxtail Soup


Deep, rich and savory - this dish is major comfort food for our family! When we released the oxtail Pā'ina Bag, a few customers shared that they've never cooked with oxtail - so here it is. A super simple oxtail soup recipe, you'll be surprised at how easy it truly is!


Key things to remember: give yourself a good amount of time. Tenderizing the beef so it's "fall off the bone" tender will require 3-hours of simmering on the stove. Also, season the oxtail well during the browning process. We recommend using Hawaiian Sea Salt. And while mushrooms aren't common in oxtail soups, how could we not include delicious Ali'i Mushrooms?! These babies add another element that will have you licking your bowl dry!



INGREDIENTS

  • 2 Lbs Oxtail (Beef)

  • 3 TBL Vegetable Oil

  • 3 Gallons Water, Divided

  • To Taste Sea Salt

  • 2 TBL Mushroom Soy Sauce (Or normal soy sauce)

  • 3 Slivers Ginger Root, Crushed

  • 8 Oz Ali’i Mushrooms, Sliced

  • 1/2 Head Chinese Cabbage, Chopped

  • To Taste Mustard Cabbage, Chopped (Optional)

  • To Garnish Cilantro, Chopped

  • To Garnish Ginger Root, Finely Sliced

INGREDIENTS

  1. Place a large pot on high heat; add oil. Once oil is hot, add ginger root and brown for 1 minute.

  2. Next, add oxtail and season with a few pinches of sea salt. Brown well, about 10-12 minutes or until oxtail turns a deep, golden brown color.

  3. Reduce heat to medium. Add 1-1/2 gallons of water and soy sauce. Stir, then cover pot with a lid and let simmer for 1 to 1-1/2 hours, stirring periodically.

  4. At the 1 to 1-1/2 hour mark, broth (water) should have reduced by about half. Add Ali’i Mushrooms and the remaining 1-1/2 gallons of water. Cover pot once again and let simmer for another 1-1/2 hours.

  5. Oxtail should simmer to tenderize for a total of 3 hours. After the 3 hours, reduce heat to stop boil. Use a ladle and skim out and dispose of any excess oil that may have floated to the top of the broth.

  6. Place pot back on low heat until slightly boiling, add in Chinese and mustard cabbage. Stir and cover pot. Turn off fire and let soup sit for 2-3 minutes until cabbage is tender.

Finish with fresh cilantro and finely chopped ginger root to taste. Serve on a hot bed of rice and enjoy!

WATCH THE TUTORIAL:

To see this recipe in action, watch Ocean's tutorial below:




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