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Instant Pot Thai Beef Noodle Soup (Oxtail)
1 u 50 minVoor 6Nutri-Score C€€€
C
1 u 50 min
1 u 50 minInstant Pot Thai Beef Noodle Soup (Oxtail)
recept van
cookwithchefharris
@cookwithchefharris
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
beef oxtail (thawed, or frozen)Vlees900 g- beef meatballs (frozen, fully cooked, with tendon if possible)Vlees300 g
seasoning soy sauce (Golden Mountain brand)Voorraadkast60 ml- thin soy sauceVoorraadkast15 ml
- thick soy sauce (gold cap)Voorraadkast15 ml
- fish sauceVoorraadkast60 ml
- Thai beef paste (Por Kwan brand)Voorraadkast570 g
- chicken bouillonVoorraadkast60 g
- rock sugar (large pieces)Voorraadkast3 stukken
sugarVoorraadkast50 g
cilantro (stems or roots, one bundle)Groente en fruit1 stuk- galangal (thinly sliced)Groente en fruit2 stukken
garlic (cloves, minced)Groente en fruit6 stukken
star aniseKruiden en specerijen4 stukken
cinnamon sticksKruiden en specerijen2 stukken
fennel seeds (ground)Kruiden en specerijen1 g- cloves (ground)Kruiden en specerijen1 g
- black peppercorns (ground)Kruiden en specerijen1 g
- bay leavesKruiden en specerijen2 stukken
rice noodles (soaked in cold water)Granen400 g- bean sprouts (blanched)Groente en fruit200 g
- Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Groente en fruit300 g
- baby bok choy (washed)Groente en fruit200 g
- scallions (minced)Groente en fruit3 stukken
- Thai chiliesGroente en fruit4 stukken
lime (cut into wedges)Groente en fruit2 stukken- fried garlicVoorraadkast20 g
- chili oilVoorraadkast30 ml
chili powderKruiden en specerijen5 g- srirachaVoorraadkast20 ml
water (to the max line of the pot)Overig2 liter
per portie
Voedingswaarden
588kcal
- Koolhydraten
- 63 g
- Eiwitten
- 35 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Snelkookpan- Vijzel met stamper
Vergiet
Soeplepel
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Pressure cook
- Close and lock the lid.
- Pressure cook on high pressure.
- Release the steam with the quick release knob.
- Stap 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.
- Stap 6
Soak the rice noodles
- Soak the rice noodles in cold water before use.
- Stap 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.
- Stap 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.
- Stap 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.