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Preparation
30 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Beef Tail Stew with Potatoes For 2 people
Beef tail 1 kg Chinese herbs 1 pack Potatoes 2 tubers Carrot 1 tuber Onion 1 tuber Shallots 3 tubers Ginger 1 piece Lemongrass 2 pieces Chili 1/2 piece Jujube 1/2 piece Kaffir lime leaves 5 leaves (chopped) Cilantro a little Lemon juice 4 tablespoons Condensed milk 2 tablespoons Fish sauce 1 tablespoon Cooking oil 1 teaspoon Common spices a little (Salt/ sugar/ seasoning/ monosodium glutamate/ ground pepper)
How to choose fresh and delicious beef tail
- You should choose beef tails that are bright red, firm to the touch, and not soft or mushy.
- Good beef tails usually have slightly yellowish skin and white tendons, with a characteristic beef smell.
- Avoid buying beef tails with unusual colors as they may have been soaked in chemicals, lacking nutrients, and don’t buy tails with strange odors.
- To buy fresh and quality beef tails, you should choose a reputable place to purchase.
How to prepare Braised Oxtail with Potatoes
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Prepare the ingredients
After buying the oxtail, place it in a small bowl, sprinkle some salt, and wash it thoroughly to eliminate any odor. Next, use a knife to chop the oxtail into bite-sized pieces and put them in a bowl.
Peel the onion and ginger, wash them thoroughly, and cut them into large slices. The shallots should be washed and left whole.
Peel the carrot and potatoes, wash them, and then cut them into rounds. Rinse the herbal packet and let it drain.
Next, heat a pan and roast the shallots, ginger, and onion for 10 minutes until the ingredients are slightly charred.
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Marinate the oxtail
Marinate the oxtail with 1/2 tablespoon of seasoning, 1 tablespoon of fish sauce, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of ground pepper for 15 minutes to allow the oxtail to absorb the flavors.
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Making braised oxtail with potatoes
You place a pan on the stove, add 1 teaspoon of cooking oil, then add the oxtail and stir until the oxtail is browned and fragrant, then turn off the heat.
Next, prepare a cast-iron pot lined with lemongrass and onion at the bottom, then pour the oxtail in. On top, add the jujubes and a packet of herbal medicine.
Then, pour enough water to cover all the ingredients, and turn on the heat to cook for about 40 minutes over medium heat.
After 40 minutes of simmering, take the oxtail out onto a separate plate, then add the potatoes and carrots and simmer for another 10 minutes, adjusting the seasoning to taste before turning off the heat.
You ladle the soup into a bowl; you can sprinkle some cilantro for added fragrance!
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Making dipping sauce
You blend a mixture of 1/2 horn chili, 2 tablespoons of condensed milk, 4 tablespoons of lime juice, 1 tablespoon of salt, 2 tablespoons of sugar, and 5 finely chopped kaffir lime leaves. Then, pour the dipping sauce into a small bowl to finish.
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Final Product
The beef tail soup with potatoes has a harmonious and eye-catching color. The braised beef tail is cooked just right, so it is tender and not at all tough. Accompanied by a sweet and light broth. The potatoes and carrots are soft but still retain their sweetness. Dipping the beef tail in a sour and spicy sauce makes it even more enticing.
Above is a guide on how to cook beef tail soup with potatoes simply at home. TasteVN wishes you success in making this dish to treat your family!
