Butternut Beef and Egg Porridge Recipe
Ingredients:
- 1 tablespoon rice
- 1-2 pieces beef oxtail
- Butternut squash (amount as desired)
- 1/2 tomato, peeled and diced
- 1/2 egg yolk
- 2 stalks green beans, thinly sliced
- Beef bouillon powder, to taste
- Water
- Salt and pepper, to taste
- Optional garnishes: fried shallots (UB), crispy fried onions (NY), and a sprinkle of cheese
Instructions:
-
Prepare the Beef Broth:
- Place the beef oxtail, diced tomato, and butternut squash in a slow cooker. Cook overnight to allow the flavors to meld. The next morning, strain the broth, separating the vegetables and meat from the liquid. Shred the meat from the bones and set aside.
-
Cook the Rice:
- Rinse the rice under cold water until the water runs clear. Place the rice in a pot and cover with water. Cook over medium heat until the rice is tender and has absorbed most of the water. If the rice is too dry, add some of the beef broth prepared earlier.
-
Add the Egg:
- Once the rice is cooked and the desired consistency is reached, gently stir in the egg yolk. Mix quickly to ensure the egg is evenly distributed throughout the porridge.
-
Incorporate Vegetables:
- Add the butternut squash, diced tomato, and thinly sliced green beans to the pot. Stir well and season with a pinch of beef bouillon powder, salt, and pepper. Adjust the seasoning to your taste.
-
Simmer to Perfection:
- Continue to cook until the vegetables are tender and the porridge has reached your preferred texture. Stir occasionally to prevent sticking.
-
Serve:
- Ladle the warm porridge into bowls. Garnish with optional toppings such as fried shallots (UB), crispy fried onions (NY), and a light sprinkle of cheese. Enjoy your Butternut Beef and Egg Porridge hot for a comforting meal.
This dish is perfect for a hearty breakfast or a satisfying lunch, offering a blend of savory flavors and creamy textures.
