Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Beef tail porridge is a delicious, nutritious dish that you can prepare to invite everyone in the family to enjoy. With a very simple method and not taking too much time. Let’s go to the kitchen with TasteVN right away to check out the recipe for this porridge.
Ingredients for Beef Tail Porridge For 3 people
Beef tail 1 piece (about 1 kg) Rice 200 gr Mung beans 100 gr Peanuts 50 gr Cassava 1 tuber Lemongrass 5 stalks Ginger 1 tuber Mustard greens 100 gr Shallots 3 bulbs Spring onions 3 stalks Common seasonings a little (MSG/sugar/salt/pepper)
How to choose fresh ingredients
How to choose fresh beef tail
- Good beef tail is one that has bright red meat, with a certain level of elasticity, the fat is bright yellow, and the tendons are white, not slimy.
- Do not choose tails with dark red meat, bruised, having a strange smell, and the meat is slimy and mushy.
How to choose good peanuts
- You should choose large, round seeds. When you press the peanut with your hand, it should feel firm and plump. The outer shell should be bright in color.
- The seeds should be uniform, not mixed with shriveled, rotten, or weevil-infested ones. Do not choose seeds that have a strange smell or unusual marks on them.
How to choose good quality mung beans
- You should choose mung beans that are bright green and fresh. Avoid buying beans that have unusual colors as they may be spoiled or moldy.
- High-quality mung beans are usually oval-shaped with two rounded ends. Beans that are oddly shaped or dented may have been harvested too early, and the drying process may have caused them to lose moisture.
- Do not buy mung beans that have a moldy or chemical smell. Moldy mung beans will have reduced quality, and beans with a chemical smell can be very dangerous to use as they may still contain harmful pesticides.
How to choose good quality cassava, not bitter
- You should choose cassava roots that are straight, plump, and have a fresh appearance as they will have less fiber, making them soft and sweet when eaten.
- When selecting, you can gently scratch the thin outer skin of the cassava with your fingernail; if the inner skin is light pink, it indicates the root has low toxicity and is safe to buy. In contrast, cassava with high toxicity usually has a thin white skin inside.
- Additionally, you should not keep cassava for too long as it will become dry and tough, losing its freshness. Since cassava contains toxins, it’s best to prepare it one day before using it as an ingredient in your dishes.
How to make Beef Tail Porridge
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Prepare the ingredients
Clean the beef tail by scraping off any remaining hair and then cut it into bite-sized pieces. After that, wash the beef tail thoroughly with water.
Peel and smash the ginger, smash the lemongrass as well, and remove the skin from the shallots and wash them clean to simmer with the beef.
Peel the cassava, wash it, and cut it into pieces about the size of a finger joint. Wash the green onions and mustard greens and chop them into bite-sized pieces.
Soak the mung beans and peanuts in clean water for about 30 minutes to swell for cooking the porridge.
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Simmer the beef tail with lemongrass and ginger
Pour about 2 liters of water into a pot, then add the beef tail, smashed ginger, and smashed lemongrass. Next, season the pot with 1 teaspoon of salt and 3 shallots, and simmer the beef tail for about 1 hour over medium heat.
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Roast the rice
You put the rice into a pan and roast the rice on low heat for about 15 minutes, stirring continuously until the rice turns slightly yellow and has a fragrant smell.
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Add mung beans, peanuts, and rice to cook the porridge
You put about 800 ml of water into the pot, then add the soaked rice, mung beans, and peanuts. Cook the porridge over medium heat for about 30 minutes, when you see the rice has expanded and the mung beans and peanuts are soft, it is done.
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Add the porridge to cook together with the beef tail
First, you put the cassava into the pot to stew with the beef tail, then add the cooked porridge afterwards. Continue to cook on low heat for about 15 minutes until the cassava is soft and ready to eat.
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Seasoning
Next, you season the pot of beef tail porridge with 2 spoons of seasoning powder, and 1 teaspoon of sugar. You can add a little salt to suit your taste.
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Final product
You add chopped mustard greens and green onions into a bowl and then scoop a little more porridge, and you already have a delicious and nutritious bowl of beef tail porridge. When eating, you will feel the sweet and fragrant taste of the porridge along with the tender beef tail meat.
So you now have the recipe to cook oxtail porridge that is delicious and nutritious. This could be a great suggestion for your breakfast. Wish you success!
