Fauxtail Soup | thumb in plum

Why Fauxtail Soup, you ask? Because, holy crudballs, oxtail is expensive. You mainland people may have done a double take. Yes, in Hawai'i oxtail is at least $6.20/lb. How did this come to be? Lack of competitive pricing, cost of shipping, willingness to pay so you can revel in the flavours of your childhood- take your pick. Wait, I know, scapegoating has always been proven affective, it's David Chang. Yes, that smug S.O.B. who has been touting traditional recipes with a modern twist without any regard to the consequences involving the pricing of our beloved cuts of meat. You just had to go tell it on the mountain didn't you, Chang? We, the people, demand reparations in the form of largely discounted meals at momofuku.

Lately I find that the price diminishes my hunger pangs (only slightly) but the craving never ceases. How do we rectify this situation? Behold, the humble soupbone!

After using beef soup bones for my Not French Onion Soup recipe I discovered the flavour and texture of the resulting meat was very similar to that of oxtail. It was a happy moment and one that resulted in the following recipe. Soup bone is at least half the price of oxtail and leaves you with more meat. You would think that I would have made this discovery sooner but more than 10 years of (partial) vegetarianism has really tempered my beef creativity.





Fauxtail Soup
Ingredients
  • 16.9 oz chicken stock
  • 2 lbs beef soup bone
  • 2 inches peeled ginger, sliced
  • 3 oz raw peanuts 
  • 1 bunch pak choy, it into 2 inch pieces
  • 1 tbs Sesame seeds
  • 2 star anise
  • Peel of 1 orange
  • 1 tbs brown sugar
  • Water (around 4 cups)
  • Salt and pepper
  • Green onion, chopped for garnish
Directions
  1. Salt and pepper beef on both sides. Transfer beef to a hot pot and brown on both sides
  2. Pour in chicken stock and enough water to raise the liquid about an inch above the beef (about 2 cups). Add ginger, raw peanuts, and star anise. Bring liquid to a boil,  cover with a lid, reduce to a simmer
  3. After 20 minutes skim the fat from the top and discard. Add more water to keep the liquid an inch above the meat. Replace lid and let simmer for about 45 minutes then add the orange peel, brown sugar, and sesame seeds. Let simmer for another 1/2 hour or until the meat is separating from the bone and is fork tender
  4. Remove the meat to a cutting board. Discard the orange peel and star anise. Add the pok choy to the pot and let cook while you separate the meat from the bone and cartilage and cut into chunks. Return meat to the pot and remove from heat
  5. Add salt to taste and garnish with green onion

Fauxtail Soup | thumb in plum

If you liked this recipe check out this Oxtail Soup recipe.



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