Hawaiian · intermediate
Hawaiian Ginger Oxtail Stew With Roasted Peanuts And Bok Choy
A comforting Hawaiian broth-based stew brimming with tender beef oxtail, fragrant ginger, star anise, crunchy peanuts, and crisp baby bok choy.
- PREP TIME
- 15 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat a heavy soup pot over medium-high heat and sear beef oxtail pieces until deeply browned on all sides, about 8 minutes.
- 02
Pour in halal beef broth, add sliced ginger, star anise, and soy sauce, bringing the pot to a rapid boil.
- 03
Reduce heat to low, cover tightly with a lid, and simmer gently for 75 minutes until the beef is meltingly tender.
- 04
Stir in raw peanuts during the last 20 minutes of simmering to soften slightly while infusing nutty flavor into the broth.
- 05
Add halved baby bok choy to the pot and cook uncovered for 5 minutes until the leaves wilt and stalks are tender-crisp.
- 06
Remove star anise pods, skim excess surface fat, and drizzle with toasted sesame oil.
- 07
Ladle into deep bowls, garnish generously with fresh chopped green onions, and serve hot with fresh grated ginger on the side.
A LITTLE KITCHEN KNOW-HOW
Simmering
Cooking foods gently in liquid kept just below boiling point to break down tough connective tissues in meat.
Notes from the kitchen
- Skim surface fat periodically during simmering for a clean, clear broth.
- Serve with a small dish of grated fresh ginger mixed with soy sauce for dipping the oxtail.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.