Oxtails with vegetables
4 servings
30 minutes
Beef tails with vegetables is a vibrant dish of Thai cuisine where juicy meat harmonizes with the rich aroma of spices and the freshness of vegetables. Beef broth adds depth to the flavor while beans, potatoes, and tomatoes create a rich texture. The dish's origins lie in the tradition of using all parts of the meat, giving it special nutritional value. The tail is slowly simmered to absorb the spices while vegetables add fresh notes. It is served with rice or noodles, perfectly complementing the main dish. Beef tail symbolizes rich and strong flavor, and its tender meat melts in your mouth revealing the full palette of Thai aromas. This dish is great for leisurely family dinners or special gatherings creating an atmosphere of comfort and enjoyment.
1
Place the prepared ox tails in a pot, cover with broth, and add a little water if the broth doesn't fully cover the tails. Bring to a boil and add onion, garlic, and other spices used in the broth. Simmer for 10 minutes until the liquid reaches the desired consistency.
- Oxtail: 500 g
- Beef stock: 1 l
- Onion: 1 head
2
Add chopped onion, pre-boiled and quartered potatoes, and diced tomatoes. Cook for a few minutes. Before serving, add chopped beans and cook until soft.
- Onion: 1 head
- Potato: 3 pieces
- Tomatoes: 3 pieces
- Green beans: 50 g
- Bean sprouts (mung): 3 tablespoons
3
Serve with rice or noodles.
