[broiled Oxtail]: It is Nutritious for All Ages

Name: [broiled Oxtail]: It is Nutritious for All Ages
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ox tail; 1 onion; 1 carrot; 3~4 Shallots; 7~8 cloves garlic; a little Green garlic; a little Highly Liquor; A few drops White vinegar; a little Cooking oil; 20ml Soy sauce; Some (you can use stewed oxtail soup) Broth; Some salt; 10g Sugar; 2 tablets Bay leaf; A few drops sesame oil; Some Freshly ground black pepper

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The oxtail is the most active part of the cow. It has more bones and less fat, is rich in gums, and has high nutritional value. It is suitable for all kinds of people and has many benefits for the elderly and children.

Carrots are very rich in vitamins and minerals. The carotene contained in it, regular consumption can treat night blindness, protect the respiratory tract and promote the growth of children.

Roast beef with carrots is a popular classic home-cooked dish. Pairing carrots with oxtail can also achieve the same effect. Vegetables can be used to absorb the fat in the oxtail, and it can also promote the absorption of carotene. The taste and nutrition are more balanced.

Since there are more bones on the oxtail, it takes a long time to stew. I usually like to simmer the oxtail until it is basically crisp, then take it out and season it, and simmer it again until it tastes delicious.

In this way, you can get both thick white and delicious oxtail soup and rich and mellow oxtail meat. It really kills two birds with one stone, so beautiful~~"

[broiled Oxtail]: It is Nutritious for All Ages

1. Prepare all materials;

[broiled Oxtail]: It is Nutritious for All Ages recipe

2. Soak the cow tail for 2 to 3 hours in advance or overnight, and change the water 2 to 3 times in between until the water color is clear and there is almost no blood spill. Wash the oxtail and drain the water for later use;

3. Make a pot of clean water, put the oxtail in the pot, add a little white wine, boil on high heat and continue to boil for 10 minutes to remove the surface foam;

4. Remove the oxtail and wash it with warm water;

5. Put the oxtail back into the casserole, add warm water, wash the shallots and tie them into the casserole;

6. Boil on high fire. If there is foam on the surface, continue to remove it;

7. Add a few drops of white vinegar;

8. Cover the lid, turn to low heat, and simmer slowly;

9. After about 2 hours, the oxtail has been boiled until 7 is mature, and the soup is thick and white;

10. Remove the tail of the ox, slice the onion, peel the carrot and cut the hob block, peel the garlic;

11. Put a little oil in the pan, fry the ox tail until it is browned on the surface, and set aside;

12. Add garlic cloves, onions, and carrots, and stir-fry until the onions are transparent and fragrant, and the surface is slightly burnt;

13. Add the oxtail just fried;

14. Add light soy sauce, dark soy sauce, dashi (the soup of oxtail stew I use), bay leaves, rock sugar, salt, and the amount of soup and the ingredients are the same;

15. Stir evenly and boil on high heat;

16. Turn to low heat, cover and stew;

17. After about 30 minutes, cook until the oxtail is cooked and rotten, then collect the juice on high heat;

18. Sprinkle a few drops of sesame oil on the plate, sprinkle some chopped green garlic leaves, chew~~

Tips:
1. It is best to ask the seller to chop the oxtail in advance and remove the excess oil;

2. Soaking the oxtail in advance can remove a part of the blood and reduce the fishy smell of the oxtail;

3. The oxtail must be cleaned with warm water to clean off the oil on the surface;

4. When the oxtail is stewed for the first time, just stew until the meat on the oxtail is soft and does not need to be deboned;

5. The dosage of various seasonings can be adjusted according to your preference;

6. Finally, collect the juice over high heat, and let the soup evenly coat the oxtail. Put a few drops of sesame oil before it is out of the pot to enhance the flavor and color.