Rosemary Tomato Oxtail Soup
1.
Wash tomatoes and oxtail and drain the water
2.
Bring the water to a boil, turn off the heat, and put the tomatoes in boiling water to boil for a few minutes
3.
After picking up the tomatoes, turn on the fire, after the water is boiled, add the oxtail and ginger slices
4.
After the water in the pot boils again, wait another two minutes, remove the oxtail together with the ginger slices, and drain the water.
5.
Peel the tomatoes, take out half of the tomatoes and cut them into blocks at will, which is convenient for crushing
6.
Put the tomatoes from step 5 into the blender and grind them completely into juice
7.
Put the pan on the stove and heat it up on high heat. When the pan is hot, add butter
8.
After the butter is melted, pour the oxtail and stir fry. After the beef aroma is exceeded, pour the minced tomato juice in the sixth step and continue to cook until the tomato juice turns a deeper red, then turn to low heat. At this time, buttery, beef The scent of the scent and tomato is mixed together (swallow the mouth water)
9.
Wait for the color to darken completely, add pepper and rosemary, and continue cooking
10.
While the ninth step is cooking time, cut the other tomatoes into chunks for later use, usually I cut half a tomato into 6 pieces
11.
Pour the oxtail and the soup into the saucepan (because I want to sleep, I use the electric saucepan directly, if I use a casserole, it tastes better) and set a time to simmer for two hours
12.
After two hours, add the tomato cubes cut in step 10 and continue to simmer for half an hour. Finally, add a little salt according to your taste, or add cheese slices to make tomato cheese oxtail soup.
Tips:
Tomatoes must be peeled, so that the taste is good, and the oxtail must be fried in butter once for a richer flavor!
