Braised oxtail-You Are Foodie

By Elvira
45

Braised oxtail

Others say that I am strange. I always like to eat meat that is not very serious, and cattle is no exception. Oxtail is my favorite ingredient. The ingredients are simple and easy to obtain, and the taste is tender, smooth and chewy. In addition, the protein in the bone is blended into the soup after slow roasting. Even the soup with the top bag is a great delicacy. To put it bluntly, parts with more connective tissue are easy to be likedThis dish is recommended to be baked in pot toast. The pot used is called Dutch oven, which is generally made of enamel cast iron and stainless steel. The whole pot can be put into the oven for heating. If you heat it directly with gas, it's just that the heating is not so uniform and the soup will be turbid. If you heat it with gas, heat it with the minimum fire for a longer time. Note that you can turn it every 30min. You don't need to pay special attention to the seasoning. You don't even need to pay too much attention to the seasoning proportion in recipe. After feeding, you can taste a little soup and like it. The only small technique is Deglazing, which melts the bottom of the pot into the soup to make the taste more delicious and fragrant. It sounds strange, but it's really simple. Let's have a look!

Main Ingredients

Oxtail 1

Auxiliary Ingredients

Step 1 . Ingredients • 1 oxtail • 1/2cup dry red wine (low tannins) • 2 carrots • 1/2 red onions • 1 clove • 2 celery stems • 1 pinch of fresh thyme • 2 garlic cloves • 1 canned peeled tomato (or 2 medium sized fresh tomatoes, blanched and peeled) • Moderate amount of olive oil • Moderate amount of dry and fresh goods • Moderate amount of sea salt • Moderate amount of freshly ground black pepper

Step 2 . Preheat olive oil and fry garlic cloves until caramel colored. Preheat the oven at 180 degrees.

Step 3 . Bring the dry goods to a boil and filter them into a high broth for later use. At the same time, cook a portion of the vegetables in the high broth for later use to maintain the color of the plate.

Step 4 . When the oil temperature becomes fine and there is slight smoke, put in the dried oxtail.

Step 5 . Fry the sides of the oxtail until a deep caramel color appears, then remove and set aside.

Step 6 . Add celery stems, onions, and carrots and stir fry until slightly burnt but not soft.

Step 7 . At this point, caramel colored adhesive appears at the bottom of the pot, containing oil and sugar, which is what we need.

Step 8 . Add tomatoes, fragrant leaves, and thyme and stir fry together.

Step 9 . Gradually pour in the red wine and gently scrape the bottom of the pot with a wooden frying spoon to help dissolve the caramel colored substance in the soup. Then add the oxtail and pour the cooked high soup on top of the oxtail, which is almost level with the oxtail. Do not use too much soup, season with salt and pepper, and taste it.

Step 10 . Seal the pot with tin foil and roll it up all around.

Step 11 . Place in the oven at 180 degrees and heat the middle layer up and down for 2 to 2.5 hours.

Step 12 . After the oxtail is tender and slightly off the bone, it can be taken out of the pot. Strain out the soup and make a sauce with the blanched vegetables. Serve with the oxtail on a plate. The remaining soup in the pot can be mixed with rice or made into noodles, which are both good.

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