Danie główne
Oxtail Thai Beef Rice Noodle Soup
1 godz. 50 minPorcje: 6Nutri-Score C€€€
C
1 godz. 50 min
1 godz. 50 minOxtail Thai Beef Rice Noodle Soup
przepis od
cookwithchefharris
@cookwithchefharris
4 przepisy
4 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
oxtail (or beef chuck roast, short ribs or back ribs)Mięso900 g
cilantro stems (one big bundle, roots if available)Warzywa i owoce1 kawałek
star anise (toasted)Przyprawy4 kawałki- galangal (thinly sliced)Warzywa i owoce2 kawałki
black peppercorn (ground)Przyprawy2 g
bay leavesPrzyprawy2 kawałki
garlic cloves (slightly bruised or minced)Warzywa i owoce6 kawałki- cinnamon sticks (toasted)Przyprawy2 kawałki
- fennel seeds (toasted)Przyprawy1 g
- cloves (toasted)Przyprawy1 g
seasoned soy sauceSpiżarnia60 ml- thin soy sauceSpiżarnia15 ml
- thick soy sauceSpiżarnia15 ml
- fish sauceSpiżarnia60 ml
- rock sugar (big pieces)Spiżarnia3 kawałki
- beef paste (Pok Wan brand)Spiżarnia567 g
- chicken bouillon (or chicken broth)Spiżarnia60 ml
sugarSpiżarnia50 g
water (to the max line of the pot)Inne2,5 litry
rice noodles (dehydrated, soaked in cold water)Produkty zbożowe400 g- beef meatballs (frozen, fully cooked)Mięso300 g
- bean sprouts (washed)Warzywa i owoce200 g
- Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Warzywa i owoce250 g
- baby bok choy (washed and cleaned)Warzywa i owoce200 g
- Thai chiliesWarzywa i owoce4 kawałki
lime (cut into wedges)Warzywa i owoce2 kawałki- scallions (minced)Warzywa i owoce3 kawałki
- cilantro (minced)Warzywa i owoce20 g
- fried garlic (for topping)Spiżarnia20 g
chili powder (for topping)Przyprawy5 g- sriracha (for topping)Spiżarnia30 ml
- chili oil (for topping)Spiżarnia30 ml
na porcję
Wartości odżywcze
678kcal
- Węglowodany
- 70 g
- Białko
- 43 g
- Tłuszcz
- 25 g
czego użyjesz
Przybory
Szybkowar- Moździerz z tłuczkiem
Durszlak
Miska- Garnek
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Soak the rice noodles
- Soak the dehydrated rice noodles in cold water.
- Krok 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.
- Krok 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.
- Krok 9
Blanch the noodles and vegetables
- Blanch the noodles for a couple of seconds and put them in a bowl.
- Blanch the vegetables.
- Krok 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.
najczęściej gotowane najpierw