Oxtail Stewed in Red Wine

Name: Oxtail Stewed in Red Wine
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Oxtail; 400g chicken soup; 300g Red wine; 1 carrot; 1/2 root celery; 1 piece onion; A few pieces Beetroot; 10g butter

by True flower

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I have watched many slow-cooked meats on foreign programs, and red wine is always indispensable. I have not done it before, and I am curious about the taste. It is also the first time I use an oven to slow-cook meat. It is very convenient, unlike an open flame. Evaporate fast, afraid of scorching.
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Red wine is an excellent pickling ingredient. Red wine is an acidic ingredient that can soften the surface of the meat and increase its aroma. The marinade prepared with red wine can keep the marinated meat or seafood water during cooking. Generally speaking, light-colored meat, such as chicken and fish, is suitable for cooking with light-colored wine, such as white wine; Dark meat, such as beef, is suitable for dark wine as an ingredient. Nutrition experts also suggest that red wine is more suitable for cooking nutritious or seasonal foods, such as beef, pork, game, duck and goose, and white wine is more suitable for cooking chicken, fish, ham and shellfish.

Ingredients

500g Oxtail
400g Chicken Soup
300g Red Wine
1 Carrot
1/2 root Celery
1 piece Onion
A few pieces Beetroot
10g Butter

Oxtail Stewed in Red Wine

1. The blanched oxtail is fried in a frying pan and fragrant on both sides. If the pan smokes before turning the color, sprinkle a little chicken broth on the side of the pan and stir-fry. After the chicken broth evaporates, continue to sprinkle some chicken broth and stir-fry for several times. The oxtail turns color and rises

2. Add more oil to the pan, add onion and garlic, stir fry, stir fry after fragrant, add celery and carrot, stir fry, add some salt

3. Add red wine and chicken broth, then mint and rosemary; cover the pot until the soup boils

4. Then put all the ingredients in a pot that can be put into the oven, and cover the lid at 150 degrees for 2 hours. Clamp the oxtail after it is out of the oven, and smash the remaining vegetables and juice with a food processor and filter

5. When cooking, add some fresh vegetables, add as you like, I added celery and mushrooms, stir-fry in a frying pan, stir fry and add a piece of butter to increase the fragrance

6. If you do this without adding new vegetables, the picture on the left below is the filtered juice, the color is dull, so I added some sliced beetroot to make the color of the juice better, pour the juice into the pot and the vegetables , Oxtail and cook together, cook until the juice thickens, if the salty taste is not enough, add salt to make

Tips:
If you feel troublesome, you can just filter it, but the vegetables are already soft and rotten (not tasteful), and have absorbed the oxtail flavor. If you smash it and filter it, the juice will have a stronger flavor; all vegetables have a sweet taste, so No additional sugar is needed; the taste will not be very soft and melts in the mouth after 2 hours. If you like the soft taste, add the time to 3 hours