Hawaiian Oxtail Stew Recipe with Ginger and Peanuts

Hawaiian oxtail stew is a slow-simmered dish of beef oxtails in a savory broth flavored with ginger, star anise, peanuts, and soy sauce. It is served hot, often with rice, and its long, gentle braise turns the meat tender while enriching the broth; local and family versions vary in their seasonings and additions.

Ingredients

3 lb (1.36 kg) beef oxtails, cut into sections
8 cups (1.9 L) cold water, for blanching
10 cups (2.4 L) water, for the stew, plus more hot water as needed
4 oz (115 g) fresh ginger, scrubbed and sliced into thin coins
6 garlic cloves (about 18 g), lightly crushed
1 large yellow onion (about 250 g), peeled and quartered
2 whole star anise pods (about 1 g)
½ cup (75 g) raw, shelled peanuts, unsalted
⅓ cup (80 ml) low-sodium soy sauce
2 strips dried tangerine peel, each about 2 by 1 inches (5 by 2.5 cm), or 2 wide strips of fresh orange zest (about 4 g)
1 teaspoon (6 g) kosher salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
6 oz (170 g) mustard greens, tough stems removed and leaves cut into 2-inch (5 cm) pieces
4 green onions (about 60 g), thinly sliced
½ cup (15 g) fresh cilantro leaves, roughly chopped

Instructions

Prepare the ingredients. Rinse and pat the oxtail dry. Slice the ginger, crush the garlic, quarter the onion, and prepare the greens and garnishes. If using fresh orange zest instead of dried tangerine peel, remove only the colored outer layer; thick white pith can make the broth bitter. Have a large, heavy pot with a lid ready, ideally 6 to 8 quarts (5.7 to 7.6 L).
Blanch the oxtail. Put the oxtail in the pot and add the 8 cups (1.9 L) cold blanching water. Bring it to a boil over medium-high heat and boil for 10 minutes. Foam and residue will rise to the surface. Drain the oxtail in a colander, discard the blanching water, and rinse both the meat and pot. This step gives the finished broth a cleaner flavor; it is not the long braising stage.
Start the broth. Return the oxtail to the clean pot. Add the 10 cups (2.4 L) stew water, ginger, garlic, onion, star anise, salt, and pepper. Bring just to a boil, then immediately lower the heat to maintain a gentle simmer. Partially cover the pot, leaving a small gap for steam to escape. Skim off any gray foam or excess surface scum during the first 15 minutes, then simmer gently for 2 hours and 15 minutes. Avoid a vigorous boil, which can make the broth cloudy and cause the meat to toughen before its connective tissue softens.
Add the peanuts and seasonings. Stir in the peanuts, soy sauce, and dried tangerine peel or fresh orange zest. Keep the stew at a low simmer for another 55 minutes, partly covered. Check occasionally that the liquid still covers most of the oxtail. If it has reduced too far, add hot water a little at a time; adding cold water can interrupt the simmer. The meat should be pulling away from the bone and yielding easily when prodded with a fork. Large or especially meaty pieces may need another 20 to 30 minutes of simmering.
Check doneness and finish the greens. Use a food thermometer to check the thickest meaty section without touching the bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; the oxtail will usually be well above that temperature after braising, and it should also be fork-tender. Stir in the mustard greens and simmer for about 5 minutes, just until wilted and tender. Turn off the heat and let the pot stand for 3 minutes before serving.
Taste and serve. Lift out the star anise and orange or tangerine peel. Taste the broth and add more salt or pepper if needed. If a thick layer of fat is floating on top, skim off some with a spoon, leaving enough to keep the broth rich. Ladle an oxtail piece, peanuts, greens, and broth into each bowl; scatter with green onion and cilantro.

Tips

Choose pieces of similar size when possible. Oxtail sections vary, so a mixture of smaller and larger pieces may finish at different times. Check tenderness rather than relying only on the clock, and take out any pieces that are already tender if others need more time.
Keep the simmer low. A few small bubbles are enough. A hard boil evaporates broth quickly and can leave the meat less tender. Keep the lid partly on and add hot water if the liquid level drops below most of the meat.
Adjust the citrus carefully. Dried tangerine peel gives the broth a deeper, slightly bitter-citrus aroma and may be sold at Asian grocery stores. Fresh orange zest is an easy substitute with a brighter flavor. Use zest rather than a thick piece of orange peel, and remove it before serving.
Use unsalted peanuts and low-sodium soy sauce. Oxtail broth reduces during the long cook, concentrating salt. Season lightly at the start, then taste at the end. If only regular soy sauce is available, begin with ¼ cup (60 ml) and add more to taste.

Serving Suggestions

Serve the stew in deep bowls with steamed white rice, which soaks up the ginger-scented broth. Brown rice also works if you prefer its nuttier flavor, though it has a firmer bite. Offer extra green onion and cilantro at the table, plus a small dish of sliced fresh chile or chili sauce for anyone who wants heat. The stew is filling, so a simple side such as blanched greens, cucumber salad, or lightly dressed cabbage provides a crisp contrast without competing with the broth.

For a more substantial meal, spoon the oxtail and broth over rice in a wide bowl and arrange the greens and peanuts on top. Provide a spoon as well as chopsticks or a fork: the meat is tender but remains attached to the bones, and the broth is an important part of the serving. If the broth seems especially rich, serve smaller portions with extra rice and a vegetable side.

Variations

Add daikon: Peel and cut 12 oz (340 g) daikon into thick half-moons. Add it during the final 40 to 45 minutes of simmering so it softens without disappearing into the broth. It contributes a mild, clean flavor and makes the pot more vegetable-forward.

Use a different leafy green: Watercress is a familiar choice in some local-style preparations. Add 6 oz (170 g) watercress shortly before serving and cook only until it wilts, usually 1 to 2 minutes. Baby bok choy can also be used; cut larger stems into smaller pieces and give them a few minutes before adding the leaves.

Make the broth less salty: Replace up to half of the soy sauce with water, then add a small splash more soy sauce at the end if the flavor needs depth. Reduced-sodium tamari can replace soy sauce in the same amount, although the flavor will be a little different. For a gluten-free version, check that the tamari and any other packaged ingredients are labeled gluten-free.

Use a pressure cooker: The stovetop method gives you more time to skim and judge the broth, but a pressure cooker can shorten the braise. Blanch and rinse the oxtail as directed, then pressure-cook it with the broth aromatics according to the appliance instructions for about 45 to 50 minutes at high pressure, followed by a natural release. Add peanuts and soy sauce after pressure cooking and simmer uncovered until the broth tastes balanced; cook the greens at the end. Follow the manufacturer’s fill limits and instructions, since cooker sizes and pressure settings differ.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large pot among shallow containers so it cools faster. Store the stew covered in the refrigerator for 3 to 4 days. The broth may become gel-like when cold because of the oxtail’s collagen; that is normal, and it will loosen as it warms. If you plan to freeze portions, freeze them in airtight containers for up to 3 months for best quality. Leave a little headspace because liquid expands as it freezes, and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, on the stove over medium-low heat or in the microwave, stirring occasionally and adding a splash of water if the broth has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Bring the stew to a steady simmer for a few minutes so the meat and broth warm evenly, but avoid prolonged boiling, which can break apart the meat and reduce the broth further. Refrigerate any reheated portion within 2 hours; do not leave the pot sitting at room temperature for an extended meal.

Frequently Asked Questions

Why blanch oxtail before making the stew?

Blanching briefly brings surface blood and proteins into the water, where they can be discarded before the main broth is made. Rinsing the meat and pot afterward helps the finished broth taste cleaner. It is a useful step for this style of clear, gently seasoned stew, though it does not replace skimming during the first part of simmering.

How do I know when oxtail is tender?

A fork should slide into the meat easily, and the meat should be loosening from the bone. If it still feels springy or firmly attached, keep the pot at a gentle simmer and check again after 20 minutes. Oxtail pieces differ in size and connective tissue, so tenderness is a more reliable indicator than a single exact cooking time.

Can I make Hawaiian oxtail stew ahead?

Yes. The flavor holds well overnight, and chilling makes it easy to lift off some of the solidified surface fat if you want a less rich broth. Cool it promptly in shallow containers, refrigerate within 2 hours, and keep it for no more than 3 to 4 days. Reheat the portion you need to 165°F (74°C).

Can I make this stew without peanuts?

Yes. Leave them out if needed; the stew will still have a savory ginger-and-soy broth, but it will lose the peanuts’ soft texture and mild nutty taste. If replacing them, add daikon or sliced mushrooms for another ingredient in the bowl. Do not serve peanuts to anyone with a peanut allergy, and take care to avoid cross-contact when preparing the dish.

What can I use instead of oxtail?

Beef short ribs or bone-in beef shank can work in the same general braising style, though neither tastes exactly like oxtail. Start checking short ribs earlier because their size and tenderness vary; shank may need a similar slow cook. Keep the ginger, star anise, and soy sauce, and adjust added water and salt based on how much liquid the substitute releases.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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