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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
If you are wondering what to cook for rainy days, you certainly cannot miss out on stews, especially beef dishes. Quickly join TasteVN to the kitchen to try making delicious, spicy, and warming green pepper beef tail stew for those rainy days!
Ingredients for Green Pepper Beef Tail Stew For 2 people
Beef tail 1 kg Carrots 2 pieces Potatoes 3 pieces Green pepper 30 gr Ginger 1/2 piece Cilantro 3 sprigs Shallots 3 pieces Minced garlic 2 tablespoons White wine 10 ml Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose fresh beef tail
- Beef tail should be bought whole; do not buy chopped beef tail, as it is very difficult to distinguish between fresh and spoiled meat.
- The meat on the beef tail should be bright red, not mushy or of any unusual color; if the meat is too bright, be cautious as it may have been soaked in chemicals.
- The skin of the beef tail should have a slight yellowish hue, not too yellow or silver, as this may indicate that the beef tail has been stored for a long time in the freezer.
- Choose a reputable place to buy, select locations where you are familiar with the source of the food. You can choose to buy from clean food stores or supermarkets to ensure the source.
How to choose fresh potatoes
- Good potatoes will have a yellow color, not rotten or leaking any fluid; conversely, if you see white, it means the potatoes lack nutrients and sweetness.
- When held, they should feel firm, not too light; the skin should be smooth without any holes or tiny spots on the surface.
- Avoid choosing potatoes that have sprouted or those whose skin is turning green, as these are very toxic and harmful to health.
- Additionally, avoid selecting potatoes with wrinkled skin; if pressed, they are soft and mushy, indicating they have been stored for too long and will not taste good.
See details: How to choose potatoes is very simple
How to choose fresh carrots
- Select carrots that are straight, with smooth skin, bright color, and feel firm and heavy when held.
- Avoid choosing those with a thick, large shoulder, as these are often carrots with a large core, which are not sweet and have fewer nutrients.
- Do not select carrots that are misshapen, dark-colored, bruised, or soft when held.
See details: How to choose fresh carrots
-800x450-2-1.jpg "How to Make Delicious Braised Oxtail with Green Pepper in a Pressure Cooker for Rainy Days 2")
Tools Required
Pressure cooker, pot, knife, bowl, cutting board,…
How to Make Braised Oxtail with Green Pepper
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Prepare the oxtail
Buy oxtail and scrape off any remaining hair. Then wash the oxtail with alcohol, using crushed ginger to rub the outside to eliminate any odor and remove dirt.
Next, blanch the oxtail in boiling water for about 2 – 3 minutes until the meat is slightly firm, then cut it into small, bite-sized pieces.
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Prepare the other ingredients
Wash the potatoes and carrots, then peel them. Cut the carrots into small rounds and the potatoes into bite-sized pieces.
Peel the shallots and cut them into quarters (cut into wedges).
Wash the green pepper and let it drain.
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Sautéed Oxtail
First, take a pressure cooker and place it on the stove, adding a little cooking oil. Add about 2 tablespoons of minced garlic and sauté until fragrant over medium heat.
Then, add all the oxtail to the pot and stir well. Sauté the oxtail for about 10 minutes to allow it to absorb the flavor of the sautéed garlic.
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Stew Oxtail with Green Pepper and Vegetables
First, pour enough water to just cover the oxtail, and heat over medium heat. When the water in the pot starts to boil, skim off the white foam. Add about 500 – 700ml of water to the pot and stir well. Cover the lid and stew the oxtail for 30 minutes.
After 30 minutes, open the lid, add potatoes and carrots to the pot, stir well, then cover and stew for another 10 minutes.
Next, add all the shallots and green pepper to the pot, stirring well. Season with a little bit of seasoning according to your taste.
Finally, cover the lid again and stew for about another 10 minutes to complete the dish.
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Finished product
The braised oxtail is served in a bowl, hot and fragrant, spreading its aroma throughout your kitchen.
The broth is sweet and light from the vegetables and oxtail. The oxtail has tender meat, and the skin is chewy, giving you a crispy sensation inside when eaten. The potatoes and carrots are braised to a tender yet firm texture, not mushy. Green pepper adds a bit of spiciness to make the dish more appealing.
You can serve it with hot rice to enhance the flavor of the dish!
See more
The article above has provided you with a way to cook green pepper beef tail stew using a pressure cooker, deliciously and quickly, to supplement your family with nutritious dishes. Wishing you success and a truly delightful meal with your family!
*Refer to the images and recipe from the YouTube channel: Yến Vy Channel
