Blackbelly's head butcher and Hawaiian native, Kelly Kawachi, was kind enough to share her delicious Local Oxtail Soup recipe with us. She said it is, "best served with a big 'ole bowl of white rice on the side. Yum!" Thanks, Kelly - we can't wait to make it!
3lbs Bootheel 7 Ranch Oxtail, cut into 2-inch lengths
9 cups water, divided as noted below
1 tablespoon Hawaiian salt
½ teaspoon white pepper
½ teaspoon ground ginger
½ pound shelled and skinned raw peanuts
1 1-inch piece fresh ginger, slivered
5 dried shiitake mushrooms, soaked in hot water
1 medium onion, sliced
1/8 teaspoon (adjust to taste) chili pepper flakes
4 cups chopped fresh kai coy (mustard cabbage)
½ cup chopped green onions
1 bunch Chinese parsley, cut into 1-inch lengths
Put oxtail pieces in large pot; add 1 cup of water.
Sprinkle with salt, pepper, and ground ginger.
Bring to a boil, lower heat, and simmer for 30 minutes.
Add remaining 8 cups of water, peanuts, and fresh ginger.
Simmer for 1 1/2 more hours; skim off excess fat.
Remove stems from mushrooms, dice caps.
Stir mushrooms, onion, and optional chili pepper flakes into soup.
Cook about 1 to 1 1/2 hours more, or until meat is tender.
Garnish with kai choy, green onions, and Chinese parsley.