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
Oxtail and Mung Bean Stew
−
+
E£0.0
For the Mung Bean Stew
Mung beans
/g
300.0 g
0%
Water
/l
3.0 l
0%
Thyme, fresh
/sprigs
2.0 sprigs
0%
Bay leaf
/pc
2.0 pc
0%
For the Beef Oxtail:
Oxtail, cut into 3cm thickness
/kg
2.0 kg
0%
Sunflower oil
/ml
60.0 ml
0%
Salt and Pepper
/g
0.0 g
0%
To Cook:
Sunflower oil
/ml
60.0 ml
0%
Red onions, small dice
/g
150.0 g
0%
Garlic cloves, crushed
/g
50.0 g
0%
Tomatoes, small dice
/g
300.0 g
0%
Fish sauce
/ml
100.0 ml
0%
Browned oxtail
/g
0.0 g
0%
Garam masala
/g
8.0 g
0%
Turmeric powder
/g
5.0 g
0%
Liquid from cooking the mung bean
/l
3.0 l
0%
Knorr Professional Beef Flavoured Stock Powder (6x1.1Kg)
/g
60.0 g
0%

126
loyalty points
Moringa leaves
/g
50.0 g
0%
Dressing:
Balsamic vinegar
/ml
30.0 ml
0%
Honey
/g
15.0 g
0%
Olive oil
/ml
60.0 ml
0%
Salt and Pepper
/g
0.0 g
0%
Fried shallots
/g
5.0 g
0%
Parsley, finely chopped
/g
5.0 g
0%
/
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
-
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.