Ingredients
2 lbs oxtails
1 dried orange peel strip , zest, not the pith
2 whole star anise
1 fresh ginger, (2-inch) thinly sliced
1 tbsp salt, plus more to taste
1⁄2 cup raw peanuts, shelled and skinned, or roasted unsalted peanuts
1⁄8 tsp chili pepper flakes, or more to taste
2 cups fresh mustard greens, loosely packed, coarsely chopped
fresh cilantro, chopped
green onions, white and green parts, sliced on the diagonal
ginger, freshly grated
Preparation
Fill half a large pot and bring to a boil. Add the oxtails, and parboil for 30 minutes. Drain the pot, and rinse the oxtails in water. Trim the oxtails of any excess fat.
Return the oxtails to the pot. Cover with water by 1-inch. Add the orange peel, star anise, ginger, and salt. Bring to a boil, then reduce to a simmer. Cover and let simmer for 1 hour.
Add the peanuts and simmer for 2 to 3 more hours, until the oxtail meat is tender and falling off the bone.
Bring the soup to a simmer again. Add the chili pepper flakes and mustard greens. Cook for 5 more minutes, or until the mustard greens are tender.
Garnish with chopped fresh cilantro, green onions, and freshly grated or julienned ginger.
Serve with steamed white rice and a side of soy sauce for dipping.
