Kapiolani Coffee Shop Oxtail Soup

Ox Tail Soup with grated ginger

My husband loves the ox tail soup at Kapiolani Coffee Shop in Aiea, Hawaii and only gets to eat it when he is visiting his dad. On his last visit he asked me if I could recreate it. After a few tries, he gave me the thumbs up. This is my version of the Kapiolani Coffee Shop Ox Tail Soup.

My notes to you...

• The soup broth is so flavorful and if you happen to have leftover broth. Add chicken thighs and opo squash for a second quick meal that's equally delicious.

• If you have time, make this a day ahead and let it chill overnight in the fridge. This allows the fat to float to the top and solidify, which makes it easy to remove from the top of the soup.

Kapiolani Coffee Shop Oxtail Soup

3 - 4 pounds oxtails

Soup ingredient

12 cups water

14.5 oz. chicken broth

1 onion cut in half

3 cloves garlic, whole

4 - 5 slices ginger, plus more for grating

2 star anise

1/4 cup soy sauce

Salt and Pepper to taste

1/2 cup blanched peanuts (optional)

Garnish

green onions, chopped small

cilantro, chopped small

grated ginger

soy sauce

Trim away any extra fat around the oxtails. Place ox tails in a pot and cover with cold tap water. Bring to a boil and cook for 5 minutes to remove scum. Drain and rinse with cold tap water.

Place soup ingredients into the pot and bring it to a boil. Add the blanched and rinsed oxtails and bring it back to a boil. Lower heat to a gentle boil and cook covered for 2 – 3 hours or until ox tails are very tender. The meat should be intact on the bone but should fall off when you bite it. Remove the onion and toss it. If adding peanuts; add them in the last 30 minutes of cooking.

Season with salt and pepper.

Garnish with green onions, cilantro and serve with a dish of grated ginger with soy sauce to dip oxtails in.