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!
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)