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 Professional Beef Flavoured Stock Powder (6x1Kg); 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.

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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 Professional Beef Flavoured Stock Powder (6x1Kg) 60.0 g
Knorr Professional Beef Flavoured Stock Powder (6x1Kg)

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Euro-Container 175.30 EGP

6 x 1 Kg 1,051.80 EGP

Knorr Professional Beef Flavoured Stock Powder (6x1Kg) 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

Main Course

Beef

Western Cuisine

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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.

Main Course

Beef

Western Cuisine

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Oxtail and Mung Bean Stew

Ingredients