Best 2 Aiea Bowl Oxtail Soup Recipes

**Discover the Exquisite Flavors of Aiea Bowl Oxtail Soup: A Culinary Journey Through Hawaiian, Korean, and Filipino Traditions**

Embark on a tantalizing culinary adventure with Aiea Bowl Oxtail Soup, a delightful dish that masterfully blends the vibrant flavors of Hawaiian, Korean, and Filipino cuisines. This savory and hearty soup captivates the senses with its rich and complex broth, slow-simmered to perfection with succulent oxtail meat, an assortment of aromatic vegetables, and a symphony of savory seasonings. Served piping hot in a rustic bowl, Aiea Bowl Oxtail Soup promises a comforting and flavorful experience that will warm your soul and leave you craving more. In this comprehensive guide, we present a collection of Aiea Bowl Oxtail Soup recipes, each offering a unique interpretation of this beloved dish, ensuring that every palate finds its perfect match. From traditional Hawaiian preparations to Korean-inspired variations and Filipino-style twists, our selection of recipes will guide you through the culinary nuances of this delectable soup, allowing you to recreate this cherished delicacy in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAII'S FAMOUS OXTAIL SOUP

Hawaii's Famous Oxtail Soup image

Hawaii's oxtail soup is nourishing and soothing. Tender oxtails are slow cooked in a savory broth of with ginger and good spices like star anise and bay leaves. We always eat oxtail soup with a big bowl of rice and a side dipping sauce of ginger and soy sauce. This is a classic local dish, enjoy!

Provided by Kathy YL Chan

Categories Hawaii Recipes

Number Of Ingredients 15

Ingredients

4-5 pounds oxtails
1 whole onion, peeled
3 slices ginger, smashed
6 bay leaves
2 cinnamon sticks
6 whole star anise
3 dried tangerine peels (chen pi)
12-16 cups of water and/or chicken broth
3 carrots or daikon (optional), cut into 1-inch pieces
1 tablespoon fish sauce (nuoc nam)
Hawaiian sea salt, to taste
1 bunch Chinese parsley
1 bunch green onions
1 2-inch knob of ginger, julienned
3 tablespoons soy sauce

Steps:

Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)
Add the onion, bay leaf, cinnamon sticks, star anise, and dried tangerine peels.
Bring to a boil and then cook on low heat for 1 hour, until the oxtails are tender (you should be able to poke a fork through the meat easily). Scoop off as much oil as you can off the top.
Add the carrots (optional), and cook for another 30 minutes. Season the soup with fish sauce and Hawaiian sea salt. Taste and serve!
To serve: spoon out the soup and 3-5 pieces of oxtail per person. Top with lots of Chinese parsley and green onions. Serve with a bowl of rice and small side dish of julienned ginger and soy sauce (for dipping the oxtails). Enjoy ^_^

HIGH RIDGE OXTAIL SOUP

High Ridge Oxtail Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons butter
3 pounds fresh oxtails
1/4 cup flour
2 onions, diced (about 2 cups)
3 carrots, peeled and diced (about 1 1/2 cups)
3 ribs celery, washed and diced
2 to 3 large white turnips, peeled and diced (about 2 cups)
2 cloves garlic, finely diced
1 tablespoon dry rosemary, crushed
1 tablespoon dry savory
1 tablespoon dry mustard powder
2 tablespoons tomato paste
2 tablespoons salt
2 tablespoons ground black pepper
12 ounces dark beer
1 quart chick stock
2 quarts water

Steps:

Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot.
Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat.
Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone.

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too lean or have a lot of gristle.
Brown the oxtails before simmering: Browning the oxtails adds flavor and helps to develop a rich, caramelized sauce.
Use a variety of vegetables: The vegetables in this soup add flavor and nutrients. Feel free to add or omit vegetables according to your preference.
Simmer the soup for at least 2 hours: The longer you simmer the soup, the more flavorful it will be. If you're short on time, you can simmer the soup for a shorter period of time, but it won't be as flavorful.
Serve the soup with rice or bread: This soup is traditionally served with rice or bread. You can also serve it with mashed potatoes or noodles.

Conclusion:

This AIEA Bowl Oxtail Soup is a delicious and hearty soup that is perfect for a cold winter day. The oxtails are fall-off-the-bone tender and the broth is rich and flavorful. The vegetables add a nice crunch and sweetness to the soup. This soup is sure to please everyone at your table.