How to Cook Vietnamese Beef Tail Hotpot with Chinese Herbs Quickly and Deliciously Using a Pressure Cooker

How to prepare herbal beef tail hot pot using a pressure cooker

• 1

  Prepare the ingredients

  After buying the beef tail, you scrape off any remaining hair, then wash it with rice wine to remove any unpleasant smell, then use a knife to chop it into bite-sized pieces.

  Tips to eliminate the unpleasant smell from beef tail

  • Method 1: After scraping off the hair, use 1 tablespoon of salt to rub all over the beef tail, then rinse it thoroughly with water. This method is simple and very effective at removing the smell.
  • Method 2: Boil about 500ml of water, then blanch the beef tail for 7 – 10 minutes. After that, simply remove the beef tail and rinse it with water.
  • Method 3: After rinsing briefly with clean water, soak the beef tail in rice wine and a bit of crushed ginger. After 5 minutes, take the beef tail out and rinse it with water.

  See more: Tips to eliminate the unpleasant smell from various types of meat that women should know

  For the onion, shallot, and ginger, you wash them clean, then put the onion and ginger into the air fryer to roast for about 5 minutes at a temperature of approximately 170 degrees Celsius. After that, continue to add the shallot and roast it for another 5 minutes.

  The lemongrass should have the rough outer layer removed, washed clean, and then cut in half.

  The tofu should be rinsed briefly with clean water, then cut into bite-sized square pieces.

  

  

  

  
• 2

  Prepare accompanying vegetables

  Vegetables such as green mustard, water spinach, amaranth, and pennywort should have the old leaves, and wilted leaves removed, then washed clean and cut into short pieces.

  For enoki mushrooms and chicken leg mushrooms, remove the stems, then wash them clean with saltwater.

  The gourd should be peeled with a knife, washed clean, and sliced into bite-sized pieces.

  

  

  

  
• 3

  Simmer beef tail

  First, you sequentially add the entire beef tail, onion, shallot, roasted ginger, and halved lemongrass into the pressure cooker.

  Next, pour water into the pot until it just covers the ingredients and pressure cook for 15 minutes.

  Then, wash all the ingredients in the herbal package and place them in a colander to drain.

  After 15 minutes, release the pressure from the pressure cooker, then add the herbal ingredients into the pot and continue pressure cooking for another 5 minutes.

  After 5 minutes, release all the pressure from the cooker, then season the hotpot broth with 1 tablespoon of fish sauce, 2 teaspoons of salt, and 1 tablespoon of rock sugar. You can adjust the seasoning to your taste.

  Finally, transfer the herbal beef tail stew into a hotpot pot.

  Note: To appreciate the sweetness and aroma of the beef tail and herbs, you should season lightly.

  

  

  

  
• 4

  Prepare the dipping sauce

  Peel the garlic cloves, then crush them together with the chili. After that, gradually add the crushed garlic and chili, 1 teaspoon of condensed milk, and 2 pieces of white fermented tofu into a bowl, then mix well until the tofu is thoroughly blended.

  

  

  
• 5

  Final product

  Arrange the herbal beef tail hotpot on the dining table, along with various vegetables, mushrooms, tofu, and egg noodles.

  When enjoying, you just need to heat the hotpot broth, then dip the vegetables and noodles to eat.

  The herbal beef tail hotpot is characterized by the fragrant smell of herbs, with a sweet and natural taste from the beef tail, and the beef tail is cooked tender.

  You should dip the beef tail bones in the fermented tofu to experience a richer flavor.