Wendell's Oxtail Soup

 Wendell said he followed a Foodland recipe to make this.  It was delicious. 

Ingredients 

4 pounds oxtail, cut into pieces 

1 gallon chicken broth 

5 whole star anise 

4 slices ginger, 1/8 inch thick, smashed 

3 dried orange peel 

1 cup shelled and skinned raw peanuts 

10 dry shitake, rehydrated and cut in half hawaiian 

salt to taste 

1 bunch chinese mustard cabbage, cut into 1" - 1 1/2" sections 

chinese parsley to garnish 

 Instructions 

Place oxtail in a pot and cover with cold water. Bring water up to a boil. Keep skimming off impurities while the water comes to a boil. When the water boils, dump the water. 

Put the pot back on stove and cover with chicken broth approximately 2 inches above oxtail. If you need more liquid, add water. Bring to a boil and reduce to a simmer. 

Add in star anise, ginger and orange peel. Simmer for 1 hour. 

Add peanuts and shitake mushrooms. Simmer for another 1 - 1½ hours, or until oxtail is tender. Continue to skim off ’scum’ from broth. Add Hawaiian salt to taste.

Add in Chinese mustard cabbage. Garnish with Chinese parsley.