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

5 h 30 minServes 10Nutri-Score C€€€
from @cookwithchefharris4 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • beef oxtail (parboiled, rinsed and cleaned)Meat2 kg
  • beef neck bones (parboiled, rinsed and cleaned)Meat1.4 kg
  • yellow onion (halved, charred)Produce1 piece
  • ginger (halved bulb, charred)Produce0.5 pieces
  • cinnamon sticks (charred)Spices2 pieces
  • star anise (charred)Spices3 pieces
  • carrots (charred)Produce180 g
  • celery stalk (bottom ends only)Produce1 piece
  • rock sugarPantry85 g
  • chicken bouillonPantry60 ml
  • fish saucePantry60 ml
  • sugarPantry50 g
  • beef paste (Por Kwan brand)Pantry570 g
  • five spice seasoning tea bagsSpices2 pieces
  • water (8 quarts to start, plus 2 quarts added each hour)Other11.4 litres
  • rice noodles (cooked)Grains500 g
  • sriracha (for serving)Pantry30 ml
  • fried garlic (for serving)Pantry20 g
  • fried onions (for serving)Pantry20 g
  • chili oil (for serving)Pantry30 ml
  • cilantro (for serving)Produce20 g
  • scallions (for serving)Produce30 g
  • lime (wedges, for serving)Produce2 pieces

per serving

Nutrition

702kcal

Carbs
48 g
Proteins
42 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Stovetop
  • Saucepan

step by step

Method

  1. Parboil the bones

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

  2. Char the aromatics

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

  4. Season the broth

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

  5. Simmer and top up the broth

    • After an hour the broth will evaporate; 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, until the meat starts to fall off the bone.
    Step 5

  6. Taste and strain the aromatics

    • Taste and preview the broth flavor.
    • Fish out and remove the ginger, star anise and cinnamon stick as they will get mushy.
    Step 6

  7. Finish the oxtail

    • Keep cooking with additional water for the fourth hour until the oxtail is fork tender.
    • For a more gelatinous, fall-off-the-bone oxtail, continue for a fifth hour.
    • Add the final water, bring to a boil, then lower the heat to a simmer.
    Step 7

  8. Assemble the bowls

    • Cook the rice noodles.
    • Add your desired proteins and condiments, cilantro, scallions and lime.
    • Ladle the desired amount of broth into your personal bowl and enjoy.
    Step 8
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