Recipe: Oxtail Stew with Beer - Đuôi bò hầm bia

By Helen Le Published: October 31, 2015

  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

  • Yield: 4 Servings

  • Make shallow incision around the oxtail so it can cook faster and it's easier to eat later. Soak oxtails in water with 1 tsp salt to release the blood and change the water a few times.
  • Boil the bones about 5-10 mins with some smashed ginger and 1 tbsp rice wine to reduce the strong smell and also to release the impurities inside the bones. Dump out the whole pot and rinse the oxtail clean.
  • Add 1 tsp oil in a pressure cooker and fry 1 tsp garlic until fragrant. Then toss in the oxtail and stir well. Add 2 tbsp soy sauce, the spices: ginger, star anise, cinnamon stick, 1 tsp salt and 1 tsp sugar, 1 tsp caramel sauce. Stir well for 5 mins and add 1 can of beer. Add 1 tsp chicken stock and cover the lid of the pressure cooker. Cook for about 20 mins
  • Let the pressure cooker cool down and open the lid. Add carrots and potatoes. Cook for another 10-15 mins until the potatoes and carrots are soft.
  • Transfer to a serving plate and garnish with some cilantro or corriander. You can serve it over hot steamed rice or with a crispy baguette.