Braised Oxtail

Name: Braised Oxtail
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Oxtail; 1/2 a tree Green onions; 1 piece ginger; 1 piece star anise; 1 piece Cinnamon; A few crystal sugar; Some salt; Some Soy sauce

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Spring Festival is approaching, hurry up and learn a few heart-warming delicacies in winter, so that you can show your family during the New Year, and make a braised oxtail today.

There are many ways to prepare the oxtail section, and it can be made as the meat is made. Today I will eat it in braised soy. The salty tastes a little bit sweet, and the bones can be removed with a light bite. It's really gluttonous. My mother said, in fact, you should put more soup and cook some noodles, even the rice and vegetables! Oh my god, you won't be able to refuse to accept you, you are really too good!

Ingredients

1000g Oxtail
1/2 a tree Green Onions
1 piece Ginger
1 piece Star Anise
1 piece Cinnamon
A few Crystal Sugar
Some Salt
Some Soy Sauce

Braised Oxtail

1. Soak the oxtail section in water for 20 minutes to soak the excess blood;

2. Put it in a pot of cold water and boil on high heat;

3. Skim off the froth that emerges from time to time. This process takes about 3-5 minutes;

4. Remove the discolored and slightly shrunken oxtail section and drain; do not pour off the water in the oxtail section, as it will be used for the stew later;

5. The basic seasoning is ready, not limited to these, can be adjusted according to the taste, such as dried red pepper;

6. Heat a wok, pour a little oil, put the rock sugar into the wok, and fry until it becomes amber; this process will be very fast, you need to prepare the oxtail section on your hands, if the sugar color is too dark, the sugar will become bitter;

7. Put the oxtail section into the pot and stir-fry, evenly coated with rock sugar color, the whole process is low;

8. Pour all the seasonings in step 5 into the pot, stir fry on low heat to create a fragrance; at the same time, it is also to make the ox tail section more evenly colored;

9. Add appropriate amount of soy sauce, salt, and the hot water used to blanch the oxtail. The oxtail is not easy to be cooked, so you need more water;

10. Cover the lid and simmer for about 2 hours until the meat can be easily deboned; if you add water halfway, heat the water.

Tips:
1. The oxtail meat is smooth and tender, but it needs to be simmered for a long time like beef; braising at low heat is easier to taste. If you are anxious, you can make it in a pressure cooker, which can greatly shorten the cooking time;
2. If you want to eat braised sauce, collect the juice so that the concentrated juice is attached to the surface of the meat and bone; or add more broth to make oxtail noodle soup;
3. The braised oxtail is not limited to braising with a single ingredient. You can also add carrots and roast it together. It is nutritious and delicious, and visually beautiful.