Beef tail stew with lemongrass is an incredibly delicious and extremely attractive drink. This dish is perfect for sitting and sipping a few drinks with friends and family. TasteVN will guide you on 2 ways to make beef tail stew with lemongrass today. Let’s cook together!
1. Beef tail stew with lemongrass
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Preparation
15 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Beef tail stew with lemongrass For 4 people
Beef tail 1 kg (already charred) Lemongrass 10 stalks White radish 2 pieces Onion 1 piece Cinnamon 1 piece Star anise 3 pieces Ginger 1 piece Chili 2 fruits Garlic 3 cloves Shallot 3 pieces Curry powder 1/2 teaspoon Chili powder 2 tablespoons Lemon 1/2 fruit Cooking oil 2 tablespoons Brown sugar 2 tablespoons Fish sauce 2 tablespoons Common spices a little (Ground pepper/ sugar/ salt/ seasoning powder/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh radishes
- Choose radishes that are of medium size, with intact stems and roots; the stems should be fresh as these are freshly harvested white radishes.
- Avoid white radishes with rotten stems while the skin is still shiny, as these white radishes have been treated with preservatives.
- Do not choose soft white radishes as these have been stored for a long time and are no longer fresh.
How to choose fresh onions
- Choose onions with thin, shiny skin, uniform color, with many roots, and feel dry when touched.
- It is advisable to choose onions of moderate size that feel firm in hand as they will taste better when cooked.
- Avoid buying onions that have sprouted, with both hard and soft spots and uneven color as these are not fresh and may be bitter.
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How to cook Lemongrass Braised Oxtail
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Prepare the ingredients
Lemongrass should be peeled of some outer layers, then washed and drained. Next, take 1 out of the 10 stalks of lemongrass, cut it into small pieces and mince it, while the remaining stalks should be crushed. After that, cut them into segments about 2 fingers long.
Peel the white radish, wash it clean, drain it, and cut it into bite-sized pieces. Peel the onion, wash it clean, drain it, and cut it into wedges. Rinse the chili briefly with water and let it drain.
Peel the shallots and garlic, then mince them. Peel the ginger, rinse it briefly with water, and let it drain. Then, cut it into thin slices and crush it.
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Prepare and blanch the oxtail
Cut the oxtail you bought into bite-sized pieces.
Place a pot on the stove, add 2 liters of water to the pot and bring it to a boil. When the water is boiling, add 1 teaspoon of salt, 4 slices of crushed ginger, 1/2 of an onion cut into wedges, and the oxtail, then blanch it for 3 minutes. After that, remove everything, rinse under cold running water, and let it drain.
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Marinate the oxtail
Put the oxtail into a large bowl with 2 tablespoons of fish sauce, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of brown sugar, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, 1 tablespoon of minced lemongrass, 2 crushed lemongrass stalks, 2 teaspoons of minced garlic, 1 teaspoon of minced shallots, 1/2 teaspoon of curry powder, and 1/2 tablespoon of chili powder, then mix well. After that, let it sit and marinate for about 30 minutes.
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Stir-fried Beef Tail with Ingredients
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add the remaining minced onion and garlic, 1 piece of cinnamon, 3 star anise, 2 crushed ginger slices, and 2 crushed lemongrass stalks into the pan and sauté until fragrant.
Next, add 1 tablespoon of brown sugar to the pan and continue to sauté for about 1 minute. Then, add the beef tail and stir-fry for about 5 minutes over medium heat. Following that, still on medium heat, add enough water to cover the beef tail and bring to a boil.
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Beef Tail Stew
After the water in the pot boils, add the beef tail and the water from the pot into the pressure cooker along with 1 tablespoon of chili powder, 4 smashed ginger slices, the remaining chopped onion, and smashed lemongrass, 1 shallot, and white radish cut into bite-sized pieces. Then, stew the beef tail using the pressure cooker for 20 minutes.
While waiting for the beef tail to cook, you will prepare the dipping sauce. Put the remaining chopped lemongrass, 2 chilies, 1 teaspoon of white sugar, 1 tablespoon of salt, and 1 teaspoon of monosodium glutamate into a mortar and pound them into a paste. Then, add 1/2 tablespoon of chili powder, squeeze in 1/2 a lemon, and mix well before transferring it to a bowl.
After stewing for 20 minutes, taste and adjust the seasoning to your liking, then scoop a portion into a bowl to complete the dish.
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Finished Product
The finished beef tail stew with lemongrass has a very fragrant scent of lemongrass. The beef tail is stewed until soft and chewy, delicious when dipped in a little dipping sauce that is slightly sour and sweet with a hint of spiciness, which is just wonderful. This dish goes well with bread or fresh noodles, both are very delicious.
2. Beef Tail Stew with Lemongrass and Papaya
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Preparation
10 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Beef Tail Stew with Lemongrass and Papaya Serves 4
Beef tail 1 kg Papaya 1/2 fruit Lemongrass 7 stalks Ginger 2 pieces Shallots 5 pieces Fermented bean curd a little Chili paste 1 teaspoon Condensed milk 2 teaspoons Fresh coconut water 500 ml Rock sugar 2 tablespoons Salt 1 tablespoon Common seasoning a little (Sugar/ salt/ monosodium glutamate)
How to choose fresh and delicious papaya
- Choose fruits that are elongated or evenly round, with a green skin and yellow spots.
- When holding the papaya, it should feel firm and sturdy, especially if the stem is still fresh and has sap flowing, which is the best.
- It is best to choose green papayas or slightly ripe ones, as they will taste better when cooked, have a nice color, crunchiness, and will not become mushy.
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How to prepare Braised beef tail with lemongrass and papaya
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Prepare the ingredients
Wash the ginger with water and let it dry. Then, take one piece and chop it finely, the remaining piece should be cut in half.
Place a grill rack on the stove, place 5 shallots and 1 ginger half on the rack, and grill until the ginger and shallots release their aroma and are slightly charred. Then, wash the ginger and shallots, crush the ginger, and peel the shallots.
Peel the outer layer of lemongrass, wash it thoroughly, and let it dry. Next, crush and cut it into pieces about 3 finger lengths.
Peel the papaya, remove the seeds, cut it into bite-sized pieces, wash it clean with water, and let it dry.
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Prepare and blanch the beef tail
Buy beef tail, cut it into bite-sized pieces, then wash thoroughly with water and let it drain.
Put a pot on the stove, add water equal to 1/3 of the pot and bring to a boil. When the water boils, add smashed ginger, 1 tablespoon of salt, and the beef tail to blanch for about 5 – 7 minutes. Then, remove it, rinse with cold water to clean, and let it drain.
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Beef Tail Stew with Lemongrass and Ingredients
Place a pot on the stove, add about 1.5 liters of water and bring to a boil. When the water boils, add 500ml of fresh coconut water, roasted ginger, crushed lemongrass, 2 tablespoons of salt, 2 tablespoons of rock sugar, and the beef tail into the pot, cover it, and simmer over medium heat for about 1 hour.
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Beef Tail Stew with Papaya
When the beef tail is tender, add the papaya. Season the pot with 1 tablespoon of MSG, 1 teaspoon of salt, then taste and adjust to your liking, and simmer for another 5 minutes until the papaya is soft, then turn off the heat and serve in a bowl.
Tip: To check if the beef tail is tender, you can use a chopstick to poke directly into the beef tail. If the chopstick goes in easily, it means the beef tail is tender.
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Make dipping sauce
When the braised oxtail with lemongrass and papaya is served in a bowl, you proceed to make the dipping sauce. Add a little fermented bean curd, 2 tablespoons of sugar, 1 teaspoon of chili paste, and 2 teaspoons of condensed milk into a small bowl, then stir well until the seasonings dissolve completely.
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Final product
The braised oxtail with lemongrass and papaya is complete with the distinct aroma of lemongrass. The oxtail is tender, and dipping it in the fermented bean curd sauce is simply delightful. The broth has the sweet and mild flavor of papaya and oxtail.
This dish pairs extremely well with fresh noodles. Be sure to try your creation!
How to choose fresh and delicious beef tail
- You should buy the whole beef tail, do not choose the chopped beef tail, as it is very difficult to distinguish between fresh and spoiled meat.
- The skin color of the beef tail should be slightly yellowish, not too yellow or gray, as this may indicate that the beef tail has been stored for a long time in the freezer.
- The meat on the beef tail should be bright red, not mushy or discolored. If the meat color is too bright, be cautious as it may have been soaked in chemicals.
Tips for pre-processing beef tail to avoid odor
- Method 1: First, use a knife to scrape off any remaining hair or use a mini torch to lightly char it. Do not char it too much to avoid burning or losing the delicious flavor of the beef tail.
- Method 2: Rinse it with alcohol, then use crushed ginger to rub the outside to eliminate the odor and remove dirt.
- Method 3: Blanch the beef tail in boiling water for about 2 – 3 minutes and cut it into bite-sized pieces.
How to choose fresh and delicious lemongrass
- Choose lemongrass stalks that are tightly wrapped around each other, with the older outer stalks wrapping around the younger inner stalks. The lemongrass leaves should not be dry or wilted.
- The lemongrass stalks should have a beautiful green color, not bruised or damaged.
- When you smell lemongrass, it should have a characteristic fragrance.
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Above are instructions for 2 ways to make beef tail stewed with lemongrass, extremely delicious and appealing. We hope that with the recipe shared by TasteVN above, you can easily make this soup dish. Wishing you success!
* Refer to images and recipes from 2 YouTube channels: Nhamtran FV and DELICIOUS DISHES BY LY PHUC
