Oxtail Kathiew Khmer Cambodian Beef Noodle Soup

Ingredients

• 4.5 lb Beef Oxtail
• 3 lb Beef Neck Bones
• 1 Yellow Onion (bulb)
• 0.5 Ginger (bulb)
• 2 Cinnamon Sticks
• 3 Star Anise
• 1.5 cup Carrots
• 1 Celery Stalk (bottom ends only)
• 3 oz Rock Sugar
• 0.333 cup Chicken Bouillon
• 0.25 cup Fish Sauce
• 0.25 cup Granulated Sugar
• 20 oz Beef Paste (Por Kwan Brand)
• 1 Five Spice Seasoning Tea Bags (standard spice bag)
• 18 quart Water (8 quarts initially, plus 2 quarts added every hour for 5 hours)
• Rice Noodles (cooked according to package instructions)
• Garnish/Condiments (Sriracha, Fried Garlic, Fried Onions, Chili Oil, Cilantro, Scallions, and Lime)

Steps

1. 1

   In a large pot of water, parboil the beef oxtail and beef neck bones for several minutes to release impurities.

2. 2

   Strain the bones and wash them thoroughly under cold running water to remove any gunk and gaminess. Clean the pot before returning the bones.

3. 3

   Char the yellow onion, cinnamon sticks, star anise, and carrots (this can be done over an open flame or in a dry pan until blackened in spots).

4. 4

   Cut the bottom end portion of the celery stalk to prepare it for the broth.

5. 5

   Add 8 quarts of fresh water to a large pot and bring it to a boil.

6. 6

   Add the cleaned beef oxtail and beef neck bones to the boiling water.

7. 7

   Introduce the charred onion, cinnamon, star anise, and carrots into the pot, followed by the celery stalk and ginger.

8. 8

   Add the rock sugar to the pot.

9. 9

   Add the chicken bouillon, fish sauce, beef paste, and five-spice seasoning tea bags.

10. 10

    After 1 hour of simmering, the broth level will have evaporated. Add 2 quarts of water to bring it back to its original level.

11. 11

    After the 2nd hour, add another 2 quarts of water. The meat will start to soften. Remove the five-spice bag at this stage.

12. 12

    After the 3rd hour, add another 2 quarts of water. Taste the broth. Remove the ginger, star anise, and cinnamon sticks so they do not become mushy or overpower the broth.

13. 13

    After the 4th hour, add another 2 quarts of water. The oxtail should be fork-tender.

14. 14

    For a more gelatinous, fall-off-the-bone texture, continue to a 5th hour. Add one final 2 quarts of water, bring to a boil for 5 minutes, then reduce heat to low to simmer.

15. 15

    Cook your rice noodles separately. Prepare your serving bowls with noodles and desired proteins.

16. 16

    Ladle the hot broth and oxtail over the noodles. Garnish with Sriracha, fried garlic, fried onions, chili oil, cilantro, scallions, and a squeeze of lime.

Notes

The author emphasizes adding water every hour to maintain the broth level and reach the desired meat texture. Removing the spices at specific intervals (hour 2 for the bag, hour 3 for whole spices) prevents the broth from becoming bitter or overly medicinal.

Nutrition per serving

• main
• soup
• Cambodian
• beef
• oxtail
• slow-cooked
• dinner