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Oxtail Kathiew Khmer Beef Noodle Soup
Hoofdgerecht

Oxtail Kathiew Khmer Beef Noodle Soup

5 u 30 minVoor 10Nutri-Score C€€€
van @cookwithchefharris8 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

10 personen
  • beef oxtail (parboiled, rinsed and cleaned)Vlees2 kg
  • beef neck bones (parboiled, rinsed and cleaned)Vlees1,4 kg
  • yellow onion (whole bulb, charred)Groente en fruit1 stuk
  • ginger (half bulb, charred)Groente en fruit1 stuk
  • cinnamon stick (charred)Kruiden en specerijen2 stukken
  • star anise (charred)Kruiden en specerijen3 stukken
  • carrot (charred)Groente en fruit180 g
  • celery stalk (bottom end portion only)Groente en fruit1 stuk
  • rock sugarVoorraadkast85 g
  • chicken bouillon powderVoorraadkast80 ml
  • fish sauceVoorraadkast60 ml
  • sugarVoorraadkast50 g
  • beef paste (Por Kwan brand)Voorraadkast567 g
  • five spice seasoning tea bagsKruiden en specerijen2 stukken
  • water (for parboiling and simmering)Overig17 liter
  • rice noodles (cooked according to package)Granen800 g
  • sriracha (for serving)Voorraadkast60 ml
  • fried garlic (for serving)Voorraadkast30 g
  • fried onions (for serving)Voorraadkast30 g
  • chili oil (for serving)Voorraadkast60 ml
  • cilantro (chopped, for serving)Groente en fruit30 g
  • scallions (sliced, for serving)Groente en fruit60 g
  • lime (cut into wedges, for serving)Groente en fruit2 stukken

per portie

Voedingswaarden

858kcal

Koolhydraten
72 g
Eiwitten
48 g
Vetten
42 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Vergiet
  • Kookplaat
  • Keukentang

stap voor stap

Bereiding

  1. Parboil the bones

    • Place the beef oxtail and beef neck bones in a pot of water.
    • Bring to a boil to parboil.
    Stap 1

  2. Clean the bones

    • Strain the bones and wash them thoroughly.
    • Remove all the gunk and gaminess.
    Stap 2

  3. Char the aromatics

    • Char the yellow onion, cinnamon sticks, star anise and carrots.
    • Cut the bottom end portion of the celery stalk.
    Stap 3

  4. Start the broth

    • Add the water to a large pot and bring to a boil.
    • Add the beef oxtail and beef neck bones.
    • Add the charred ingredients and the celery stalk.
    Stap 4

  5. Season the broth

    • Add the rock sugar.
    • Add the chicken bouillon, fish sauce, beef paste and five spice seasoning tea bags.
    Stap 5

  6. Simmer and top up the broth

    • After an hour, top the broth back up to its original level with additional water.
    • Repeat with more water for the second hour, then remove the spice bag.
    • Keep topping up with water each hour and taste the broth as it develops.
    • Fish out and remove the ginger, star anise and cinnamon sticks once they soften.
    Stap 6

  7. Finish the simmer

    • Add the final water, bring to a boil, then lower the heat to a simmer.
    • Cook until the oxtail is fork tender and gelatinous, falling off the bone.
    Stap 7

  8. Cook the noodles and serve

    • Cook the rice noodles.
    • Add the desired proteins and condiments: sriracha, fried garlic, fried onions and chili oil.
    • Top with cilantro, scallions and lime, then ladle the broth into each bowl.
    Stap 8
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