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
- 1/3 to 1/2c sherry
- chopped cilantro
- chopped green onion
- grated ginger
- soy sauce
- Place oxtail in a deep pot, cover with about 2″ of water. Boil for 20-25min. Rinse with cool water.
- 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.
- Chop the mustard into 2″ wide pieces. Add to soup shortly before serving.
- Add sherry to taste. Boil for about 5 minutes. Serve.
- Serve the soy sauce with the cilantro, green onion, and ginger on the side.