Editorial sample recipeHawaiianintermediatedairy-freehalal

Hawaiian Ginger Oxtail Stew With Roasted Peanuts And Bok Choy

Name: Hawaiian Ginger Oxtail Stew With Roasted Peanuts And Bok Choy
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 lb halal beef oxtail cuts; 6 cup halal beef broth; 2 inch fresh ginger, sliced into coins; 2 piece whole star anise pods; 2 tbsp low-sodium soy sauce; 0.5 cup raw unsalted peanuts; 3 head baby bok choy, halved lengthwise; 3 stalk green onions, chopped; 1 tbsp toasted sesame oil

A comforting Hawaiian broth-based stew brimming with tender beef oxtail, fragrant ginger, star anise, crunchy peanuts, and crisp baby bok choy.

Prep: 15 min
Cook: 90 min
Total: 105 min

Technique to learn

Simmering

Cooking foods gently in liquid kept just below boiling point to break down tough connective tissues in meat.

Instructions

Step 1: Heat a heavy soup pot over medium-high heat and sear beef oxtail pieces until deeply browned on all sides, about 8 minutes.

Step 2: Pour in halal beef broth, add sliced ginger, star anise, and soy sauce, bringing the pot to a rapid boil.

Step 3: Reduce heat to low, cover tightly with a lid, and simmer gently for 75 minutes until the beef is meltingly tender.

Step 4: Stir in raw peanuts during the last 20 minutes of simmering to soften slightly while infusing nutty flavor into the broth.

Step 5: Add halved baby bok choy to the pot and cook uncovered for 5 minutes until the leaves wilt and stalks are tender-crisp.

Step 6: Remove star anise pods, skim excess surface fat, and drizzle with toasted sesame oil.

Step 7: Ladle into deep bowls, garnish generously with fresh chopped green onions, and serve hot with fresh grated ginger on the side.

Cooking tips

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.

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