3 Best Lemongrass Oxtail Recipes for Food Enthusiasts – Mytour

Lemongrass oxtail is not just a delicious and enticing dish, but it also contains many nutrients beneficial to health. Especially for those who enjoy socializing with a drink, missing out on this dish would be a real loss. Here, Mytour will reveal 3 ways to cook flavorful lemograss oxtail that will leave you and your family satisfied on weekends.

1. Introduction to Lemongrass Oxtail Dish

Lemongrass oxtail is a beloved dish for its rich flavor and enticing aroma. The sweet and clear broth complements the tender oxtail meat, harmonizing with the bold lemongrass fragrance. Altogether, it creates an irresistible allure. Additionally, you can enhance the diversity and appeal by adding various ingredients such as chili, papaya, and white radish.

Image: @kidsfamilyfood

Moreover, Lemongrass Oxtail is highly beneficial for those suffering from joint pain, muscle weakness, and pregnant women. It aids digestion, dispels cold, and benefits the kidneys. Oxtail is rich in calcium and collagen, promoting strong bones, radiant skin, anti-aging effects, and glossy hair. If you're looking for a lemongrass oxtail dish, give this one a try.

However, it's essential to note that the following cases should avoid this dish: Individuals with internal heat, Gout, fever, measles rash; Those with high blood fat or in the process of weight loss should limit consumption and avoid excessive intake.

2. Guide to 3 Ways to Make Lemongrass Oxtail

Hearing about oxtail, many people might think that this dish is quite challenging. However, it is surprisingly simple and not at all complicated. If you don't believe it, let's follow the process of making 3 Lemongrass Oxtail dishes that Mytour will demonstrate below.

Lemongrass Oxtail with Chili

Lemongrass Oxtail with Chili is the first name, also the simplest delicious dish made from beef. Let's get started together!

Prepare Ingredients

• Beef tail: 1kg
• Lemongrass: 4 stalks
• Chilies: 2 pieces
• Tomatoes: 2 fruits
• Onion heads: 3 – 4 pieces
• Various spices: Salt, sugar, pepper, bouillon cubes, MSG, etc.

Image: Collected

Ingredient preparation:

• Clean and shave the beef tail, then wash thoroughly to eliminate any unpleasant odor. Chop it into bite-sized pieces.
• Peel off the outer layer of lemongrass, wash off the white powder. Crush and cut into 3cm-long pieces.
• Wash the tomatoes, remove the seeds. Remove the stems from the chilies, wash, and slice.
• Remove the roots of the onion heads, wash thoroughly, and crush.

Braised Beef Tail

• Place beef tail, lemongrass, and about 1.5 – 2 liters of water in a pot, then simmer for 2 hours until the beef tail is tender. Season with salt, MSG, bouillon cubes, and sugar to taste while simmering.
• Next, heat a pan with some cooking oil. When the oil is hot, briefly sauté the tomatoes. Season slightly and then transfer to the simmering pot. This method enhances the color of the broth.

Image: Collected

• After adding the tomatoes, continue by adding crushed onions and sliced chilies. When the beef tail is tender, season again and turn off the heat.
• When serving, ladle the braised beef tail into a bowl, garnish with onions, lemongrass, and sliced chilies on top for a more appealing presentation. 

Finished Product Requirements:

• The braised beef tail with lemongrass and chili is a tantalizing dish with the alluring fragrance of lemongrass. It boasts a rich flavor profile, slightly spicy from the chili, incredibly stimulating to the palate.
• The meat from the beef tail is tender and odor-free. The broth is flavorful, sweet, and harmonizes seamlessly with the tomatoes, making it even more enticing. 
• You can enjoy this dish with hot rice, vermicelli, or bread. If served with vermicelli, consider adding a side of fresh greens for a delightful combination.

Image: Collected

Braised Lemongrass Chili Beef Tail with White Radish

To achieve the perfect sweetness in braised lemongrass chili beef tail, consider cooking it with white radish. This combination is a fantastic blend worth trying.

Prepare the Ingredients:

• Beef tail: 1 kg
• Lemongrass: 7 – 8 stalks
• White radish: 2 bulbs
• Onion: 1 bulb
• Ginger: 1 bulb
• Chilies: 2 pieces
• Garlic: 3 cloves
• Shallots: 3 bulbs
• Cinnamon, cloves, curry powder, chili powder
• Other seasonings: fish sauce, sugar, salt, bouillon cubes, etc.

Steps to Follow

Step 1: Prepare the Ingredients

• Peel the lemongrass. Take one stalk to finely chop, and the rest, crush and cut into segments.
• Peel and clean the white radish, cut into bite-sized pieces. Peel the onion, wash, and cut into wedges. Scrape and wash the ginger, thinly slice, then crush. Peel and finely chop the shallots and garlic.
• Shave the hair off the beef tail, wash, and cut into bite-sized pieces. Bring a pot of water to boil, then add the beef tail, 5 slices of ginger, and half of the sliced onion wedges. After about 3 minutes, remove the beef tail, rinse, and drain.

Image: Collected

Step 2: Marinate and Sauté the Beef Tail

• Marinate the beef tail with a mixture of 2 tablespoons fish sauce, ½ tablespoon chili powder, 1 teaspoon sugar, 1 teaspoon bouillon powder, 1 teaspoon pepper, ½ teaspoon salt, ½ teaspoon MSG, ½ teaspoon curry powder, crushed lemongrass, finely chopped lemongrass, ½ minced garlic and shallots. Mix well and let it marinate for about 30 minutes.
• Heat a pan, add 2 tablespoons of cooking oil. When the oil is hot, add the remaining garlic, shallots, 2 ginger slices, 1 cinnamon stick, 3 cloves, and 2 crushed lemongrass pieces. Stir well to release the fragrance.
• Add a bit of sugar, then stir-fry the marinated beef tail for about 5 minutes. Then add water and bring it to a boil. The water level should just cover the beef tail.

Step 3: Braising the Beef Tail with Various Ingredients

• Once the marinated beef tail in the pan is boiling, transfer it to a pressure cooker. Add white radish, ginger, lemongrass, and the remaining onion and 1 tablespoon of chili powder.
• Braise for about 20 minutes, then season to taste. When the beef tail is tender, turn off the heat.
• When serving, simply ladle into a bowl, ensuring you get a mix of beef tail, white radish, and lemongrass. To enhance the appeal, garnish with fresh herbs and sliced chili on top.

Image: Collected

Finished Product Requirements:

Compared to the first method, this one is a bit more intricate, but the results are well worth the effort. Braised lemongrass chili beef tail with white radish is incredibly rich. The fragrant lemongrass, savory-sweet broth, and a hint of spiciness create a delightful harmony. The tender, flavorful beef tail complements the soft sweetness of the white radish, making it exceptionally delicious. This dish is best enjoyed with crusty bread or hot rice.

Braised Lemongrass Chili Beef Tail with Papaya

Braising beef tail with lemongrass and papaya is a unique cooking method, but the results are surprisingly delightful. To make this dish, follow these simple steps:

Prepare the Ingredients:

• Beef tail: 1kg
• Lemongrass: 5 stalks
• Papaya: Half
• Ginger: 2 bulbs
• Shallots: 5 bulbs
• Coconut water: 500ml
• Seasonings: rock sugar, salt, bouillon cubes, MSG, etc.

Ingredient Preparation

• Peel and remove seeds from the papaya, cut into bite-sized pieces, rinse and drain. It's preferable to use slightly unripe papaya (still slightly firm when touched) for better taste. This ensures a balanced sweetness without becoming too soft during cooking.
• Peel the outer layer of lemongrass, wash, crush, and cut into segments.

Image: Collected

• Peel and clean the ginger, chop one bulb, and crush it. Roast the remaining bulb with shallots to enhance the aroma. Then rinse, crush the ginger, and peel the roasted shallots.
• Shave the hair off the beef tail, wash it, then blanch it in boiling water with crushed ginger and a little salt. Blanch for about 5 minutes, then remove and rinse with cold water.

Braise Beef Tail with Lemongrass and Papaya

• Bring a pot to boil with 1.5 liters of water. When boiling, add crushed lemongrass, roasted ginger, shallots, 2 tablespoons of rock salt, 2 tablespoons of rock sugar, 500ml coconut water, and the beef tail. Braise for about 1 hour.
• Once the beef tail is tender, add papaya, season to taste, and continue braising until the papaya is tender. Then turn off the heat.

Image: Collected

Finished Product Requirements

• Braised lemongrass chili beef tail with papaya offers a captivating fragrance of lemongrass, a clear and sweet broth. The beef tail is tender, with a delightful chewiness in the skin, while the papaya is sweet without becoming overly soft.
• This dish is best enjoyed with vermicelli or as a soup accompaniment to rice meals.

3. How to Make Dipping Sauce for Braised Lemongrass Chili Beef Tail

Dipping sauce is an essential component to elevate the braised lemongrass chili beef tail to perfection. You can choose from the following two types of dipping sauce:

• Spicy Salt Dipping Sauce: In a mortar, add 2 chilies, a bit of minced lemongrass, 1 tablespoon of salt, 1 teaspoon of sugar, ½ teaspoon of finely ground MSG. Transfer to a bowl, squeeze in ½ lime, and mix well. This dipping sauce complements both lemongrass chili beef tail and lemongrass chili beef tail with white radish.
• Chao Dipping Sauce: Combine some chao, 2 teaspoons of condensed milk, 2 tablespoons of sugar, and 1 teaspoon of satay sauce in a small bowl, then mix well. This chao dipping sauce pairs wonderfully with braised lemongrass chili beef tail with papaya.

4. Tips for Making Braised Lemongrass Chili Beef Tail

• Use a pressure cooker for braising, as it retains heat and moisture better. This ensures the beef tail becomes tender and more flavorful.
• While braising, remember to regularly skim off any impurities to keep the broth clear and appetizing.
• When buying beef tail, choose pieces that are whole, slightly yellowish skin, and fresh red meat. Avoid pre-cut tail pieces that are too yellow or silver, as they may have been stored for too long and are no longer fresh.
• Ensure thorough preparation to eliminate any undesirable odor from the beef tail. This step is crucial and contributes to the success of the dish.

Photo: Collected

5. Effective Tips for Eliminating Odor When Preparing Beef Tail

To get rid of the smell of beef tail, start by thoroughly removing the hair. Use a blade or scrape it beforehand to make it easier. After clearing the hair, choose one of the following three methods to neutralize the odor:

• Method 1: Use salt to rub all over the beef tail and then rinse it with cold water several times.
• Method 2: Use white wine and ginger to rub onto the beef tail, then marinate for about 15 minutes. Afterward, rinse it thoroughly with cold water.
• Method 3: Wash the beef tail and blanch it in boiling water with some ginger and salt. Blanch for about 3 – 5 minutes, then remove and rinse with cold water.

Here are the secrets to help you prepare a delicious and nutritious beef tail stew with lemongrass. With these three cooking methods, you won't have to worry about your beef tail stew becoming dull. So, why hesitate? Head to the kitchen and showcase your cooking skills now. Wishing you success! Also, don't forget to follow other recipes on Mytour Blog!