Oxtail Soup

My friend Venice, we used to work together.  And one day she took this large tureen of oxtail soup to the office.  It was Hawaiian-style oxtail soup.  So delicious.  And when I asked her for the recipe she gave me a small bag of gow pee — almost-black dried tangerine peel.  Oxtail soup just doesn’t taste right without it.



  • 3 lbs. oxtails
  • about 3″ ginger, sliced thinly
  • 6 oz. raw peanuts
  • 3-4 Chinese dates
  • 3 anise flowers
  • 1 piece gow pee
  • Chinese mustard or bok choy
  • Szechuan peppercorns (a tablespoon or so, in a small cloth bag)
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • water
  • 1/3 to 1/2c sherry


  • chopped cilantro
  • chopped green onion
  • grated ginger
  • soy sauce


  1. Place oxtail in a deep pot, cover with about 2″ of water.  Boil for 20-25min.  Rinse with cool water.
  2. Return oxtail to a clean pot, add the rest of the soup ingredients except for the mustard and sherry. Boil and then simmer for about 2 hours.
  3. Chop the mustard into 2″ wide pieces.  Add to soup shortly before serving.
  4. Add sherry to taste.  Boil for about 5 minutes.  Serve.
  5. Serve the soy sauce with the cilantro, green onion, and ginger on the side.

1 Response to “Oxtail Soup”

  • If you ever go to Vegas, visit the California Hotel in the old part of the strip. There’s a cafeteria there (HI-style food) with a constant line. Order the oxtail soup — but they only serve it from 11 PM to 11 AM (and it runs out before morning). :)

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