Double Flavored 【garlic Herb Roasted Oxtail】

Name: Double Flavored 【garlic Herb Roasted Oxtail】
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 500g Ox tail; 1/4 onion; Some Mushroom; a little Cherry tomato; 1 end garlic; A parsley; a little olive oil; 15ml Barbecued Pork Sauce; 5ml Steamed Fish Soy Sauce; a little Black pepper; a little Rosemary; 5ml honey; a little sesame oil; a little salt

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Since making "Tomato Oxtail Soup", it can be said to be out of control!

But after eating like this a few times in a row, the food is no longer satisfied, so new skills must be get!

I remembered the "big bones with two foods" before, and the bones were simmered in the soup first, then fished out and processed again. The effect was pretty good!

Simply, let's do the same for this oxtail~

Hey, don't say it, it's really good! Pretty good!

The beef tail, which has been braised until it is crispy and almost free of bone, retains its soft texture and adds a rich flavor after absorbing the sauce and roasting it~~Absolute spike~~

When I bake this time, I also put some mushrooms and onions at the bottom of the bowl.

In this way, the side facing the mushrooms and onions can be kept as moist as possible, while the other side will be relatively dry.

The final result is that when you take a bite, you can taste the aroma and firmness, but also soft and juicy~~

This is not the best~~ The best thing is that those areas with tendons have added a slippery waxy texture, with a little toughness, and will not melt in the mouth! !

Let me tell you, it’s really the rhythm of having another bite before you swallow it~~ (Please don’t despise Mu who has eaten good things...)

In short, all kinds of delicious, all kinds of likes and all kinds of things have to be done! "

Double Flavored 【garlic Herb Roasted Oxtail】

1. Cook the beef tails in advance until they are basically boneless, and drain the soup as much as possible after removing them;

Double Flavored 【garlic Herb Roasted Oxtail】 recipe

2. Prepare a variety of seasonings (I don’t know why there is a cumin powder...);

3. In a small bowl, add the barbecued pork sauce, steamed fish soy sauce, black pepper, rosemary, honey, and sesame oil in sequence, stir and mix well;

4. Brush the mixed sauce on the oxtail, try to ensure that every place is brushed, and pour the rest of the bowl on the oxtail, cover with plastic wrap, and marinate for about 2 hours or more;

5. Prepare mushrooms, chives and other raw materials;

6. Shred the onion (not too thin), remove the roots and wash the mushrooms, remove the outermost skin of the garlic, then cut off about 1/3 of the top, and wash and remove the stalks of the small tomatoes;

7. Preheat the oven to 200 degrees. After heating the pot, add a little olive oil;

8. When the oil is warm, add onions and sauté over medium heat;

9. After the onions are fry transparent and fragrant, add the mushrooms;

10. Stir fry over high heat until the mushrooms are slightly soft and a little browned on the surface;

11. Turn off the heat, sprinkle some freshly ground black pepper and salt;

12. Take out the onions and mushrooms and place them on the bottom of the baking bowl;

13. Put the marinated beef tail into the roasting bowl, and stuff the halved small tomatoes and the broken garlic in the gap;

14. Brush the remaining sauce on the surface of the ox tail, or brush some on the garlic;

15. . Put it into the preheated oven, middle level, upper and lower fire, 190 degrees ~ 200 degrees, bake for about 10 minutes;

16. Take out the roasting bowl and add a layer of sauce on the surface of the oxtail;

17. Put it in the oven and continue to bake for 10 minutes until the surface of the oxtail is slightly dry. It has a burnt fragrance. After taking it out, put the washed vanilla on it and chew it while it is hot~~

Tips:
1. Do not stew the oxtail too badly, lest it fall apart as soon as it is fished out;

2. The sauce and side dishes can be adjusted according to personal preference;

3. The longer the ox tail is marinated, the more delicious it will be. In addition, there is no need to add salt to the sauce;

4. The char siu sauce used here is my homemade. You can also use other sauces instead;

5. Fry the onions and mushrooms first. First, it can increase the fragrance, and the second is to prevent them from leaking too much water when they are roasted;

6. The oxtail does not need to be roasted for too long to prevent the taste from drying out, as long as the surface is slightly tightened to have a burnt smell. In addition, when taking out the sauce in the middle, you can also flip the oxtail to your liking.