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Mung Bean Stew with Oxtail

Mung Bean Stew with Oxtail – Recipes

Mung bean stew is often served as a Friday lunch meal in Filipino cuisine. This upgraded version is infused with south Asian spices, such as garam masala and turmeric and uses oxtail to further enrich the dish. It is topped off with a drizzle of balsamic dressing and crispy fried shallots for added texture. Try out this special on your menu!

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Ingredients

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Mung Beans:

  • Mung beans 300.0 g
  • Water 3.0 l
  • Thyme, fresh 2.0 sprigs
  • Bay Leaf 2.0 pc

Beef Oxtail:

  • Oxtail, cut into 3cm thickness 2.0 kg
  • Canola oil 60.0 ml
  • Salt & Pepper

To Cook:

  • Canola 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 Marsala 8.0 g
  • Turmeric powder 5.0 g
  • Liquid from cooking the mung bean 3.0 l
  • Knorr Professional Beef Flavoured Powder (6x1.1kg) old 60.0 g
  • Moringa leaves 50.0 g

Dressing:

  • Balsamic Vinegar 30.0 ml
  • Honey 15.0 g
  • Olive oil 60.0 ml
  • Fried shallots 5.0 g
  • Parsley, finely chopped 5.0 g

Mung bean stew is often served as a Friday lunch meal in Filipino cuisine. This upgraded version is infused with south Asian spices, such as garam masala and turmeric and uses oxtail to further enrich the dish. It is topped off with a drizzle of balsamic dressing and crispy fried shallots for added texture. Try out this special on your menu!

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Preparation

  1. Mung Beans:

    • Place the bean, water and spices in a pot. Bring to a boil. Cook the beans until they are about 80% done. Save the cooking liquid.

  2. Beef Oxtail:

    • Heat oven to 350F.
    • To prepare the beef, 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 beef from the pan and set them aside.

  3. To Cook:

    • Heat a heavy bottom saucepot 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 the aroma.
    • Add the browned oxtail. Stir to combine.
    • Add the garam masala 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 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 into a large soup plate. Arrange the oxtail in the centre of the mung beans. Drizzle the dish with balsamic dressing and sprinkle with fried shallots and chopped parsley. Serve immediately.