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For the Mung Bean Stew

  • Mung beans 300 g
  • Water 3 l
  • Thyme, fresh 2 sprigs
  • Bay leaf 2 pc

For the Beef Oxtail:

  • Oxtail, cut into 3cm thickness 2 kg
  • Sunflower oil 60 ml
  • Salt and Pepper

To Cook:

  • Sunflower oil 60 ml
  • Red onions, small dice 150 g
  • Garlic cloves, crushed 50 g
  • Tomatoes, small dice 300 g
  • Fish sauce 100 ml
  • Browned oxtail
  • Garam masala 8 g
  • Turmeric powder 5 g
  • Liquid from cooking the mung bean 3 l
  • Moringa leaves 50 g

Dressing:

  • Balsamic vinegar 30 ml
  • Honey 15 g
  • Olive oil 60 ml
  • Salt and Pepper
  • Fried shallots 5 g
  • Parsley, finely chopped 5 g
  1. 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.
  2. 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.
  3. 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.
  4. 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.