This special treat is brought to us all the way from Hawaii. It is one of numerous versions of a dish that is thought to have originated during the French Revolution. Butchers of the period would discard the oxtail bone. Eventually, someone came up with the idea of using this discard to make soup. Although Oxtail is required for the authentic recipe, many cooks substitute other cuts of meat, particularly beef. In many ways, Oxtail soup is the equivalent of Menudo in Mexican cuisine and Gumbo in Cajun cooking.
3 lbs. oxtail cut into sections and trimmed of all fat;
1/2 cup raw peanuts, blanched;
1 medium onion, chopped;
2 carrots, peeled and sliced;
2 stalks of celery, chopped;
8-10 dried black mushrooms;
1 small piece dried orange peel;
1 slice of ginger, crushed;
1 bay leaf;
1/4 cup of dry white wine, brandy or whiskey; and
Salt and black pepper (to taste)
1 bunch of green onions, chopped; and
1 bunch of Chinese parsley, chopped.
Rehydrate mushrooms in hot water for 30-45 minutes; drain and slice;
Parboil oxtail for 5 minutes and then drain;
Add all ingredients to oxtail (except garnish) and let simmer until oxtail is tender (approximately 2 to 3 hours); add as much water as desired;
Once the oxtail is tender, serve hot with garnish on the side.
SERVING SUGGESTIONS AND ACKNOWLEDGEMENTS
Although Oxtail soup may trace its history to Revolutionary France, it is more often considered an exotic or oriental dish. To carry out the theme, consider serving it in traditional oriental dishes. It can be served as a main course or hearty appetizer. Special thanks to Eric Brown for this unique contribution.