Hoofdgerecht
Oxtail Thai Beef Rice Noodle Soup
1 u 50 minVoor 6Nutri-Score C€€€
C
1 u 50 min
1 u 50 minOxtail Thai Beef Rice Noodle Soup
recept van
cookwithchefharris
@cookwithchefharris
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
oxtail (or beef chuck roast, short ribs or back ribs)Vlees900 g
cilantro stems (one big bundle, roots if available)Groente en fruit1 stuk
star anise (toasted)Kruiden en specerijen4 stukken- galangal (thinly sliced)Groente en fruit2 stukken
black peppercorn (ground)Kruiden en specerijen2 g
bay leavesKruiden en specerijen2 stukken
garlic cloves (slightly bruised or minced)Groente en fruit6 stukken- cinnamon sticks (toasted)Kruiden en specerijen2 stukken
- fennel seeds (toasted)Kruiden en specerijen1 g
- cloves (toasted)Kruiden en specerijen1 g
seasoned soy sauceVoorraadkast60 ml- thin soy sauceVoorraadkast15 ml
- thick soy sauceVoorraadkast15 ml
- fish sauceVoorraadkast60 ml
- rock sugar (big pieces)Voorraadkast3 stukken
- beef paste (Pok Wan brand)Voorraadkast567 g
- chicken bouillon (or chicken broth)Voorraadkast60 ml
sugarVoorraadkast50 g
water (to the max line of the pot)Overig2,5 liter
rice noodles (dehydrated, soaked in cold water)Granen400 g- beef meatballs (frozen, fully cooked)Vlees300 g
- bean sprouts (washed)Groente en fruit200 g
- Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Groente en fruit250 g
- baby bok choy (washed and cleaned)Groente en fruit200 g
- Thai chiliesGroente en fruit4 stukken
lime (cut into wedges)Groente en fruit2 stukken- scallions (minced)Groente en fruit3 stukken
- cilantro (minced)Groente en fruit20 g
- fried garlic (for topping)Voorraadkast20 g
chili powder (for topping)Kruiden en specerijen5 g- sriracha (for topping)Voorraadkast30 ml
- chili oil (for topping)Voorraadkast30 ml
per portie
Voedingswaarden
678kcal
- Koolhydraten
- 70 g
- Eiwitten
- 43 g
- Vetten
- 25 g
wat je gebruikt
Keukengerei
Snelkookpan- Vijzel met stamper
Vergiet
Mengkom- Soeppan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Soak the rice noodles
- Soak the dehydrated rice noodles in cold water.
- Stap 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.
- Stap 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.
- Stap 9
Blanch the noodles and vegetables
- Blanch the noodles for a couple of seconds and put them in a bowl.
- Blanch the vegetables.
- Stap 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.