Oxtail in Red Wine
1.
Wash the oxtail, add flour, black pepper and salt; stir well and marinate for 15 minutes;
2.
Slice onion, cut carrot into hob pieces, peel and cut fresh tomatoes into cubes; mince garlic;
3.
Add 1 tablespoon of olive oil to the wok, heat the pan with cool oil, and slowly fry the oxtail until golden on both sides;
4.
Add onions, carrots and garlic; stir fry until the onions are soft and fragrant;
5.
Boil the red wine, while turning to high heat and stir fry evenly;
6.
Continue to cook until the soup is thick, add most of the diced tomatoes and stir-fry evenly;
7.
Cook in hot water (or stock) and stir-fry evenly;
8.
Transfer to a saucepan. After the high heat is boiled, turn to low heat and simmer slowly;
9.
In the meantime, saute the tomato sauce with 1 teaspoon of olive oil;
10.
Add to the saucepan, stir-fry evenly, cover the pot, simmer for about 1 to 1.5 hours on low heat, until the oxtail is crispy;
11.
When the soup gradually thickens, add the remaining diced tomatoes;
12.
Cook until the soup boils again.
Tips:
1. The oxtail is simmered with tomatoes and ketchup, which can easily become crispy. You can also use high-pressure over-simmering, which can greatly shorten the cooking time, but the stewed oxtails are not tasty enough, so it is better to cook them slowly in a saucepan.
2. Tomato sauce can enhance the color and sweet and sour taste of the dishes, and it is also very nutritious, so don't omit it.
3. It is not necessary to change the pot in the middle, just use a wok to stew, just add more water.
