oxtail beef bone pork bone beef brisket shrimp paste
vegetarian
(?)
Not vegetarian due to:
oxtail beef bone pork bone beef brisket shrimp paste
pescatarian
(?)
Not pescatarian due to:
oxtail beef brisket
paleo
(?)
Not paleo due to:
canola oil rice noodle
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 508% and Fat (total lipid) as 425% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 508% of RDA
• Carbs: 13.0% of RDA
• Fat (total lipid): 425% of RDA
• Fiber: 7.7% of RDA
• Fructose: 0.7% of RDA
• Protein: 51.6% of RDA
• Sodium: 24.3% of RDA
• Sugar: 4.5% of RDA
• Vitamin A (IU): 15.1% of RDA
• Vitamin B6: 17.6% of RDA
• Vitamin C: 9.6% of RDA
• Iron: 1.0% of RDA
• Magnesium: 9.2% of RDA
• Manganese: 48.9% of RDA
• Niacin: 23.6% of RDA
• Potassium: 10.8% of RDA
• Zinc: 22.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MAKING THE BROTH
1.
In your largest pot (make sure it’s big enough to fit the bones and water to cover by 1 inch) bring a pot of water to a rolling boil.
2.
Carefully add in the bones and boil for 3 minutes.
3.
Remove the bones and pour out the water.
4.
Rinse the bones under running water. This is to force out impurities and will make it so you’re skimming your broth less and will ensure a clearer stock.
5.
When the bones are rinsed clean, return them to the pot (make sure you wash the pot first) and add in the brisket.
6.
Cut the lemongrass stalks in half and discard the leafy tops. Bruise the remaining lemongrass and add it to the pot.
7.
Add 8 quarts of water and bring to a boil over high heat. When the stock comes to a boil, turn the heat down so it’s at a simmer. Skim off any scum as needed.
8.
After 45 minutes of simmering, prepare an ice bath.
9.
Check the brisket to see if it is cooked through. Remove from the stock and poke it with a chopstick; the juices should run clear. (If needed return to the stock and cook for another 10 minutes.).
10.
When the brisket is cooked, plunge into the ice bath until cool. Remove from the ice bath, pat dry, wrap tightly and refrigerate.
11.
Continue to simmer the stock with the bones for another two hours, skimming as needed.
12.
When the 2 hours are up, remove from the heat and scoop out the bones and set aside.
13.
Carefully strain the stock through a fine mesh sieve into another large stock pot. If desired, skim off the majority of the fat and then set the pot to a simmer over medium-low heat.
14.
Cool the bones and remove the meat from the oxtails, set aside and reserve in the fridge. Discard the bones.
MAKING THE SOUP
15.
With a mortar and pestle, grind the red pepper flakes and annatto seeds into a coarse powder.
16.
Heat up the oil in a frying pan over medium heat. Add the ground red pepper flakes and annatto seeds and cook, stirring, for 10 seconds.
17.
Add the shallots, garlic, lemongrass, and shrimp paste and cook, stirring, for 2 minutes more, until the mixture is aromatic and the shallots are just beginning to soften.
18.
Add the contents of the frying pan to the simmering stock along with the fish sauce and sugar and simmer for 20 minutes.
19.
Taste and adjust the seasoning with fish sauce and sugar as needed.
20.
Arrange the basil, lime wedges, sliced green onions, and onion slices on a platter and place on the table.
21.
Thinly slice the brisket against the grain.
22.
Cook the noodles according to the package and then divid among deep soup bowls.
23.
Top with brisket slices and a bit of oxtail meat.
24.
Ladle the hot stock over the noodles and beef and serve immediately, accompanied with the platter of garnishes.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can find annatto seeds and shrimp paste at Asian grocers. The seeds add the red color as well as a nutty, peppery-sweet flavor to the stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 10166
Protein 58.1 g
Carbohydrates 35.7 g
Iron 0.19 mg
Fiber 2.14 g
Calcium 13.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
