Oxtail Soup with Ginger and Watercress (No Rice)

Oxtail soup is the bowl I want when the trades die down and the house feels cold for Honolulu. Clear broth, a lot of ginger, tender oxtail falling off the bone, and a big handful of watercress dropped in at the end. The usual plate lineup brings rice on the side. I skip the rice and eat more watercress.

I'm Mark. This takes time, not skill. Blanch the oxtail, simmer it slow, skim the fat, and save the greens for the last minute.

Yield: 4 servings | Prep: 20 min | Cook: example 3-4 hours on the stovetop, or about 1 hour under pressure

Hawaii grocery notes

• Costco: oxtail packs when they have them, stock varies. Ginger in the big bag.
• Foodland / Times: oxtail at the meat counter, often cut to size; ask if you want smaller pieces. Watercress bunches (look for crisp stems, no yellow). Green onion, cilantro.
• Don Quijote: star anise, dried shiitake, shoyu choices for the dipping sauce (read the label, pick one with no sugar or corn syrup).
• No rice. No sweet dipping sauce. No pineapple.

Ingredients (4 servings)

• About 3 lb oxtail, cut into pieces
• 1 large thumb of ginger (a few inches), half sliced into coins, half grated for serving
• 2 star anise pods
• 4-6 dried shiitake mushrooms (optional), rinsed
• 1 small onion, halved
• Water to cover, about 3-4 quarts
• Salt, to taste
• Optional: a small handful of raw peanuts (local style; leave out if you prefer)
• 1 large bunch watercress, cut into 2-inch lengths

To serve:

• Grated ginger mixed with a splash of shoyu (no-sugar label)
• Cilantro and sliced green onion
• Chili pepper water at the table (optional)

Instructions

1. Blanch. Cover the oxtail with cold water in a big pot, bring to a boil, boil 5-10 minutes, then drain and rinse the pieces and the pot. This keeps the broth clear.
2. Simmer. Back in the clean pot: oxtail, ginger coins, star anise, shiitake, onion, peanuts if using. Cover with fresh water. Bring to a boil, then drop to a low simmer.
3. Wait. Example time: 3-4 hours on the stovetop, partly covered, until the meat pulls from the bone. Top up with hot water if it drops below the meat. Pressure cooker example: about 1 hour at high pressure, then natural release.
4. Skim. Skim the foam early and the fat as it rises. Easiest way: chill the pot overnight and lift off the hard fat cap the next day.
5. Season. Fish out the star anise and onion. Salt the broth to taste.
6. Greens last. Bring the soup back to a simmer. Add the watercress and cook 1-2 minutes, just until it wilts and stays bright green.
7. Serve. Ladle into bowls, top with cilantro and green onion. Ginger-shoyu on the side for dipping the oxtail. No rice.

Notes

• Clear broth comes from the blanch and the skim. Do not skip either.
• Watercress turns dull and stringy if it sits in the hot pot. Add it per bowl when reheating leftovers.
• Leftovers keep in the fridge in a sealed container; the broth sets to jelly when cold. That is the collagen, and it melts back.
• No watercress? Baby bok choy or won bok works, a minute or two longer.

Mark Souza
Honolulu

• Another no-rice weeknight plate: garlic-shoyu seared ahi, sugar-free chicken adobo thighs.