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
For the Mung Bean Stew
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Mung beans 300.0 g
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Water 3.0 l
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Thyme, fresh 2.0 sprigs
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Bay leaf 2.0 pc
For the Beef Oxtail:
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Oxtail, cut into 3cm thickness 2.0 kg
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Sunflower oil 60.0 ml
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Salt and Pepper
To Cook:
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Sunflower oil 60.0 ml
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Red onions, small dice 150.0 g
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Garlic cloves, crushed 50.0 g
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Tomatoes, small dice 300.0 g
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Fish sauce 100.0 ml
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Browned oxtail
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Garam masala 8.0 g
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Turmeric powder 5.0 g
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Liquid from cooking the mung bean 3.0 l
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Moringa leaves 50.0 g
Dressing:
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Balsamic vinegar 30.0 ml
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Honey 15.0 g
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Olive oil 60.0 ml
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Salt and Pepper
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Fried shallots 5.0 g
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Parsley, finely chopped 5.0 g
Preparation
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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.
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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.
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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.
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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.
