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Instant Pot Thai Beef Noodle Soup (Oxtail)
1 h 50 minPara 6Nutri-Score C€€€
C
1 h 50 min
1 h 50 minInstant Pot Thai Beef Noodle Soup (Oxtail)
receta de
cookwithchefharris
@cookwithchefharris
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef oxtail (thawed, or frozen)Carne900 g- beef meatballs (frozen, fully cooked, with tendon if possible)Carne300 g
seasoning soy sauce (Golden Mountain brand)Despensa60 ml- thin soy sauceDespensa15 ml
- thick soy sauce (gold cap)Despensa15 ml
- fish sauceDespensa60 ml
- Thai beef paste (Por Kwan brand)Despensa570 g
- chicken bouillonDespensa60 g
- rock sugar (large pieces)Despensa3 piezas
sugarDespensa50 g
cilantro (stems or roots, one bundle)Frutas y verduras1 pieza- galangal (thinly sliced)Frutas y verduras2 piezas
garlic (cloves, minced)Frutas y verduras6 piezas
star aniseEspecias4 piezas
cinnamon sticksEspecias2 piezas
fennel seeds (ground)Especias1 g- cloves (ground)Especias1 g
- black peppercorns (ground)Especias1 g
- bay leavesEspecias2 piezas
rice noodles (soaked in cold water)Cereales400 g- bean sprouts (blanched)Frutas y verduras200 g
- Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Frutas y verduras300 g
- baby bok choy (washed)Frutas y verduras200 g
- scallions (minced)Frutas y verduras3 piezas
- Thai chiliesFrutas y verduras4 piezas
lime (cut into wedges)Frutas y verduras2 piezas- fried garlicDespensa20 g
- chili oilDespensa30 ml
chili powderEspecias5 g- srirachaDespensa20 ml
water (to the max line of the pot)Otro2 litros
por ración
Nutrición
588kcal
- Carbohidratos
- 63 g
- Proteínas
- 35 g
- Grasas
- 22 g
lo que usará
Utensilios
Olla a presión- Mortero
Escurridor
Cucharón
Bol
paso a paso
Preparación
- Paso 1
Toast and grind the spices
- Toast the star anise, cinnamon sticks, fennel, cloves, peppercorns, garlic cloves and bay leaves.
- Grind the black peppercorns in a mortar and pestle.
- Place the toasted spices in a cheesecloth or spice bag, or leave them loose in the pot.
- Paso 2
Add the beef and aromatics to the pot
- Add the oxtail to the Instant Pot.
- Add the spice bag, cilantro stems, galangal, garlic and rock sugar.
- Paso 3
Add the seasoning sauces
- Add the seasoning soy sauce, thin soy sauce, thick soy sauce, fish sauce, beef paste, chicken bouillon and sugar.
- Rinse the beef paste jars with hot water and pour it in.
- Fill with water up to the max line.
- Paso 4
Pressure cook
- Close and lock the lid.
- Pressure cook on high pressure.
- Release the steam with the quick release knob.
- Paso 5
Prep the toppings and garnishes
- Cut the Chinese broccoli into bite-size pieces and slice the stems thinly.
- Mince the cilantro and scallions.
- Wash the bean sprouts, baby bok choy and Thai chilies.
- Paso 6
Soak the rice noodles
- Soak the rice noodles in cold water before use.
- Paso 7
Strain the broth and add the meatballs
- Strain the broth through a colander and remove all the spices.
- Add the beef meatballs to the hot broth.
- Paso 8
Blanch the noodles and vegetables
- Boil and blanch the rice noodles until the desired texture.
- Strain the noodles in a colander under cold water to stop the cooking.
- Blanch the vegetables.
- Paso 9
Assemble the bowls
- Put the noodles in a bowl and add the oxtail and beef meatballs.
- Pour the desired amount of broth over the noodles.
- Garnish with bean sprouts, Chinese broccoli, bok choy, scallions, cilantro, lime, fried garlic, chili powder, sriracha and chili oil.