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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 @cookwithchefharris8 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 (whole bulb, charred)Produce1 piece
  • ginger (half bulb, charred)Produce1 piece
  • cinnamon stick (charred)Spices2 pieces
  • star anise (charred)Spices3 pieces
  • carrot (charred)Produce180 g
  • celery stalk (bottom end portion only)Produce1 piece
  • rock sugarPantry85 g
  • chicken bouillon powderPantry80 ml
  • fish saucePantry60 ml
  • sugarPantry50 g
  • beef paste (Por Kwan brand)Pantry567 g
  • five spice seasoning tea bagsSpices2 pieces
  • water (for parboiling and simmering)Other17 litres
  • rice noodles (cooked according to package)Grains800 g
  • sriracha (for serving)Pantry60 ml
  • fried garlic (for serving)Pantry30 g
  • fried onions (for serving)Pantry30 g
  • chili oil (for serving)Pantry60 ml
  • cilantro (chopped, for serving)Produce30 g
  • scallions (sliced, for serving)Produce60 g
  • lime (cut into wedges, for serving)Produce2 pieces

per serving

Nutrition

858kcal

Carbs
72 g
Proteins
48 g
Fat
42 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Stovetop
  • Tongs

step by step

Method

  1. Parboil the bones

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

  2. Clean the bones

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

  3. Char the aromatics

    • Char the yellow onion, cinnamon sticks, star anise and carrots.
    • Cut the bottom end portion of the celery stalk.
    Step 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.
    Step 4

  5. Season the broth

    • Add the rock sugar.
    • Add the chicken bouillon, fish sauce, beef paste and five spice seasoning tea bags.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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