Oxtail and Mung Bean Stew

Name: Oxtail and Mung Bean Stew
Yield: 10
Ingredients: 300.0g Mung beans; 3.0l Water; 2.0sprigs Thyme, fresh; 2.0pc Bay leaf; 2.0kg Oxtail, cut into 3cm thickness; 60.0ml Sunflower oil; 0.0g Salt and Pepper; 60.0ml Sunflower oil; 150.0g Red onions, small dice; 50.0g Garlic cloves, crushed; 300.0g Tomatoes, small dice; 100.0ml Fish sauce; 0.0g Browned oxtail; 8.0g Garam masala; 5.0g Turmeric powder; 3.0l Liquid from cooking the mung bean; 60.0g Knorr Beef Flavoured Stock Powder (6x1.1Kg); 50.0g Moringa leaves; 30.0ml Balsamic vinegar; 15.0g Honey; 60.0ml Olive oil; 0.0g Salt and Pepper; 5.0g Fried shallots; 5.0g Parsley, finely chopped

Known for being a rich source of protein and fiber, mung bean can also help lower bad cholesterol.

Mung Bean Stew is a staple lunch option in Filipino cuisine. Check our recipe for Oxtails and mung bean stew below.

For the Mung Bean Stew

Mung beans 300.0 g
Water 3.0 l
Thyme, fresh 2.0 sprigs
Bay leaf 2.0 pc

For the Beef Oxtail:

Oxtail, cut into 3cm thickness 2.0 kg
Sunflower oil 60.0 ml
Salt and Pepper

To Cook:

Sunflower oil 60.0 ml
Red onions, small dice 150.0 g
Garlic cloves, crushed 50.0 g
Tomatoes, small dice 300.0 g
Fish sauce 100.0 ml
Browned oxtail
Garam masala 8.0 g
Turmeric powder 5.0 g
Liquid from cooking the mung bean 3.0 l
Knorr Beef Flavoured Stock Powder (6x1.1Kg) 60.0 g
Knorr Beef Flavoured Stock Powder (6x1.1Kg)

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Euro-Container 76.01 EGP

6 x 1.1 Kg 456.06 EGP

Knorr Beef Flavoured Stock Powder (6x1.1Kg) added to cart

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Recommended price (including VAT)
Moringa leaves 50.0 g

Dressing:

Balsamic vinegar 30.0 ml
Honey 15.0 g
Olive oil 60.0 ml
Salt and Pepper
Fried shallots 5.0 g
Parsley, finely chopped 5.0 g

Preparation

For the Mung Bean Stew
- Place the beans, water and spices in a pot. Bring to a boil. Cook the beans until they are about 80% done. Save the cooking liquid.
For the Beef Oxtail:
- Heat oven to 350F.
- To prepare the oxtail, drizzle each piece with oil and season with salt and pepper.
- Brown the beef in the oven for 15-20 minutes. Flip the beef to brown both sides evenly.
- When done, remove the oxtail from the pan and set them aside.
To Cook:
- Heat a heavy bottom sauce pot over medium high heat.Add the canola oil. Sweat onions, garlic and tomatoes.
- Deglaze the pan with the fish sauce. Let the fish sauce cook out to breakdown the vegetables and release aroma.
- Add the browned oxtail.Stir to combine.
- Add the garam marsala and turmeric powder. Stir to lightly toast the spices and combine with the rest of the ingredients.
- Pour in the cooking liquid from the beans and the Knorr Beef Flavor Stock Powder.
- Bring to a boil and turn it down to simmer. Simmer for 30-40 minutes or until the oxtail is tender.
- When the oxtail is almost done, add the precooked beans to the pot. Simmer until both ingredients are tender.Taste and adjust seasoning.
- Add the moringa leaves. Turn off the heat.
Dressing:
- In a separate bowl, make the balsamic dressing. Whisking together the vinegar, seasoning, honey and drizzle in the olive oil.
- Transfer the mung bean onto a large soup plate. Arrange the oxtail in the center of the mung beans. Drizzle the dish with balsamic dressing and sprinkle with fried shallots and chopped parsley. Serve immediately.

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Oxtail and Mung Bean Stew

Known for being a rich source of protein and fiber, mung bean can also help lower bad cholesterol. Mung Bean Stew is a staple lunch option in Filipino cuisine. Check our recipe for Oxtails and mung bean stew below.

Ingredients