Plato principal
Oxtail Thai Beef Rice Noodle Soup
1 h 50 minPara 6Nutri-Score C€€€
C
1 h 50 min
1 h 50 minOxtail Thai Beef Rice Noodle Soup
receta de
cookwithchefharris
@cookwithchefharris
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
oxtail (or beef chuck roast, short ribs or back ribs)Carne900 g
cilantro stems (one big bundle, roots if available)Frutas y verduras1 pieza
star anise (toasted)Especias4 piezas- galangal (thinly sliced)Frutas y verduras2 piezas
black peppercorn (ground)Especias2 g
bay leavesEspecias2 piezas
garlic cloves (slightly bruised or minced)Frutas y verduras6 piezas- cinnamon sticks (toasted)Especias2 piezas
- fennel seeds (toasted)Especias1 g
- cloves (toasted)Especias1 g
seasoned soy sauceDespensa60 ml- thin soy sauceDespensa15 ml
- thick soy sauceDespensa15 ml
- fish sauceDespensa60 ml
- rock sugar (big pieces)Despensa3 piezas
- beef paste (Pok Wan brand)Despensa567 g
- chicken bouillon (or chicken broth)Despensa60 ml
sugarDespensa50 g
water (to the max line of the pot)Otro2,5 litros
rice noodles (dehydrated, soaked in cold water)Cereales400 g- beef meatballs (frozen, fully cooked)Carne300 g
- bean sprouts (washed)Frutas y verduras200 g
- Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Frutas y verduras250 g
- baby bok choy (washed and cleaned)Frutas y verduras200 g
- Thai chiliesFrutas y verduras4 piezas
lime (cut into wedges)Frutas y verduras2 piezas- scallions (minced)Frutas y verduras3 piezas
- cilantro (minced)Frutas y verduras20 g
- fried garlic (for topping)Despensa20 g
chili powder (for topping)Especias5 g- sriracha (for topping)Despensa30 ml
- chili oil (for topping)Despensa30 ml
por ración
Nutrición
678kcal
- Carbohidratos
- 70 g
- Proteínas
- 43 g
- Grasas
- 25 g
lo que usará
Utensilios
Olla a presión- Mortero
Escurridor
Bol- Olla
paso a paso
Preparación
- Paso 1
Toast and grind the spices
- Toast the star anise, cinnamon sticks, fennel, cloves, peppercorn, garlic cloves and bay leaves.
- Grind the black peppercorn in a mortar and pestle or processor.
- Place all the toasted spices in a cheesecloth or spice ball and tie it up.
- Paso 2
Add the meat and aromatics to the pot
- Unlock the lid and add the oxtail to the Instant Pot.
- Add the cilantro stems, galangal, garlic and rock sugar.
- Add the spice bag.
- Paso 3
Add the seasonings and water
- Add the seasoned soy sauce, thin soy sauce, thick soy sauce, fish sauce, beef paste, chicken bouillon and sugar.
- Rinse the beef paste jar with hot water and pour it in so nothing goes to waste.
- Fill with water up to the max line.
- Paso 4
Pressure cook the broth
- Close and lock the lid.
- Select the pressure cook button and set it for 1 hour 20 minutes.
- If the meat is thawed, pressure cook for 45 minutes instead.
- Paso 5
Prepare the vegetables and herbs
- Cut the Chinese broccoli into bite-size pieces and thinly slice the stems.
- Wash the bean sprouts, baby bok choy, Thai chilies and lime.
- Mince the cilantro and scallions.
- Paso 6
Soak the rice noodles
- Soak the dehydrated rice noodles in cold water.
- Paso 7
Release the pressure and open the pot
- Press down on the quick release knob and lock it down to release the steam, or let it cool down for a natural release.
- Once the pressure is fully released, twist the lid open.
- Paso 8
Add the meatballs and strain the broth
- Add the fully cooked beef meatballs to the pot.
- Strain the broth through a colander to remove all the spices.
- Paso 9
Blanch the noodles and vegetables
- Blanch the noodles for a couple of seconds and put them in a bowl.
- Blanch the vegetables.
- Paso 10
Assemble the bowls
- Add the desired amount of oxtail, beef meatballs and broth over the noodles.
- Top with fried garlic, chili powder, Sriracha, chili oil, bean sprouts, herbs and your choice of vegetables.
- Mix it all up and enjoy.