Braised Oxtail

Name: Braised Oxtail
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Oxtail; 2 pieces carrot; 1/2 only Red onion; 1 Bay leaf; 2 pieces Parsley Stalk; 1 Canned peeled tomatoes; 1/2cup Dry red wine; 1 pinch Fresh Thyme; 2 pcs Garlic cloves; Some olive oil; Some Dry and fresh goods; Some sea salt; Some Freshly ground black pepper

by Alvin's delicious kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Others say that I am strange, and I always like to eat meat that is not very good, and beef is no exception. Oxtail is my favorite ingredient. The ingredients are simple and easy to get, the taste is tender and chewy, plus slow roasting. The protein in the back bone melts into the soup, and even the soup with bread is amazing. To put it more straightforwardly, the parts with more connective tissue tend to be likable~

Pot roast is recommended for this dish. The pot used is called Dutch oven. It is usually made of enamel cast iron and stainless steel. It can be heated in the oven. It does not matter if you use gas to heat it directly, but the heating is not so uniform and the soup will be turbid. If it is heated by gas, use the minimum heat to heat it for a longer time. Be careful to turn it every 30 minutes. You don’t need to pay special attention to the seasoning, or even care about the seasoning ratio in the recipe. After adding the ingredients, taste the soup and like it. The only small technique is Deglazing. Dissolve the caramelized juices at the bottom of the pot into the soup to make the flavor more It's delicious and fragrant, it sounds strange but it's really simple, let's take a look! "

Braised Oxtail

1. Ingredients • 1 oxtail • 1/2 cup dry red wine (low tannin) • 2 carrots • 1/2 red onion • 1 bay leaf • 2 parsley stalks • 1 pinch of fresh thyme • 2 garlic cloves • 1 canned peeled tomato (or 2 medium-sized fresh tomatoes, blanched and peeled) • appropriate amount of olive oil • appropriate amount of fresh and dried products • appropriate amount of sea salt • appropriate amount of freshly ground black pepper

2. Preheat olive oil and fry garlic cloves until caramel color. Preheat the oven 180 degrees.

3. In a separate pot, boil the dried food and filter it into a stock for later use. At the same time, boil a part of the vegetables in the stock for later use to maintain the color of the plate.

4. When the oil temperature becomes thin and there is slight smoke, put in the dried oxtail.

5. Fry each side of the oxtail until part of it appears dark caramel color, set aside.

6. Add parsley stalks, onions and carrots and stir fry until slightly browned but not too soft.

7. At this point, we can see that there is a caramel-colored sticky substance on the bottom of the pot, which contains fat and sugar, which is what we need.

8. Add tomatoes, bay leaves and thyme and stir fry together.

9. Gradually pour the red wine and use a wooden frying spoon to gently scrape the bottom of the pot to help the caramel color substance dissolve in the soup, then add the oxtail, and pour the cooked broth on the oxtail. It is good if it is almost flush with the oxtail, without too much soup. Season with juice, salt and pepper and taste.

10. Seal the pot with tin foil and roll it around.

11. Put it in the oven at 180 degrees and fire up and down for 2-2.5h.

12. When the oxtail is tender and slightly separated from the bone, it can be served. Strain the soup and make a sauce with the blanched vegetables. Serve with the oxtail on a plate. The remaining soup in the pot can be made into bibimbap or noodle sauce.