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Oxtail Kathiew Khmer Cambodian Beef Noodle Soup
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Oxtail Kathiew Khmer Cambodian Beef Noodle Soup

5 godz. 30 minPorcje: 10Nutri-Score C€€€
od @cookwithchefharris4 importyugotowano 0 razy
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Składniki

10 osób
  • beef oxtail (parboiled, rinsed)Mięso2 kg
  • beef neck bones (parboiled, rinsed)Mięso1,4 kg
  • yellow onion (halved, charred)Warzywa i owoce1 kawałek
  • ginger (half bulb, charred)Warzywa i owoce1 kawałek
  • cinnamon sticks (charred)Przyprawy2 kawałki
  • star anise (charred)Przyprawy3 kawałki
  • carrots (charred)Warzywa i owoce180 g
  • celery stalk (bottom ends only)Warzywa i owoce1 kawałek
  • rock sugarSpiżarnia85 g
  • chicken bouillonSpiżarnia80 ml
  • fish sauceSpiżarnia60 ml
  • sugarSpiżarnia50 g
  • beef paste (Por Kwan brand)Spiżarnia570 g
  • five spice seasoning tea bagsPrzyprawy2 kawałki
  • waterInne18 litry
  • rice noodles (cooked)Produkty zbożowe500 g
  • cilantro (chopped)Warzywa i owoce20 g
  • scallions (sliced)Warzywa i owoce40 g
  • lime (wedged)Warzywa i owoce2 kawałki
  • srirachaSpiżarnia30 ml
  • fried garlicSpiżarnia20 g
  • fried onionsSpiżarnia20 g
  • chili oilSpiżarnia30 ml

na porcję

Wartości odżywcze

872kcal

Węglowodany
48 g
Białko
62 g
Tłuszcz
48 g
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Przybory

  • Garnek
  • Durszlak
  • Rondel
  • Chochla

krok po kroku

Przygotowanie

  1. Parboil the beef bones

    • Bring a pot of water to a boil and parboil the beef oxtail and beef neck bones.
    • Strain, wash and clean the bones to remove the gunk and gaminess.
    Krok 1

  2. Char the aromatics

    • Char the yellow onion, cinnamon sticks, star anise and carrots.
    • Cut the bottom end portion of the celery stalk.
    Krok 2

  3. 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 followed by the celery stalk.
    Krok 3

  4. Season the broth

    • Add the rock sugar.
    • Add the chicken bouillon, fish sauce, beef paste and five spice seasoning tea bags.
    Krok 4

  5. Simmer and top up the broth

    • After an hour the broth level evaporates; bring it back to its original level with additional water.
    • Repeat with more water for the second hour, then remove the spice bag.
    • Continue cooking, topping up with water each hour; taste and preview the broth flavor.
    • Fish out and remove the ginger, star anise and cinnamon stick as they will get mushy.
    • Keep topping up and cooking until the oxtail is fork tender and falling off the bone.
    Krok 5

  6. Finish the broth

    • Add the final water, bring it to a boil, then bring the heat down to a low simmer.
    Krok 6

  7. Assemble the bowls

    • Cook the rice noodles.
    • Add your desired proteins and condiments: sriracha, fried garlic, fried onions and chili oil.
    • Top with cilantro, scallions and lime, then ladle the desired amount of broth into your personal bowl.
    Krok 7
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