Oxtail Soup

From Gov. Benjamin J. Cayetano, State of Hawaii

• 2½ pounds oxtail pieces
• 3 cups water
• 1 teaspoon salt
• 1 46-ounce can Swanson’s chicken broth plus 2 cups water
• 1 medium onion, minced
• 1 rib celery, minced
• 1 piece star anise
• 1-inch piece fresh ginger root, peeled and lightly pounded
• 1 package raw shelled peanuts (about 2 ounces)
• 1 cup blanched mustard cabbage
• Cilantro
• 1 tablespoon grated ginger

Trim and discard excess fat from oxtails. Set aside.

Bring 3 cups water to a boil in 6-quart pot and add salt. Add oxtails to boiling salted water and boil for 2 minutes. Drain oxtails in colander.

Return oxtails to pot, adding chicken broth, 2 cups water, onion, celery, star anise, ginger, and peanuts. Bring to a boil. Reduce heat to simmer, cover, and cook over low heat for approximately 2 hours or until tender. Adjust seasonings.

Serve with mustard cabbage and garnish with cilantro and grated ginger.