Oxtail braised in red wine

Overview

The most famous Spanish dishes are seafood dishes such as seafood risotto and cod pie. Meat seems to be uncommon. But this red wine braised oxtail has a strong Spanish style - the mellow aroma of olive oil and red wine, the sweet and sour taste and red color of fresh tomatoes and tomato sauce, plus the unique taste of the oxtail stewed until crispy, very endearing. Eat it as a main dish like Westerners, or have it as a rice bowl according to Chinese taste, it is both very delicious.

Tags

• hot dishes
• foreign cuisine
• old man
• western food
• winter recipes
• dinner
• candlelight dinner
• flour
• hot water
• olive oil
• onions
• oxtail
• black pepper
• carrot
• garlic
• ketchup
• red wine
• salt
• tomatoes

Ingredients

Steps

1. 1 Wash the oxtail, add flour, black pepper and salt; mix well and marinate for 15 minutes;

   

2. 2 Slice onions, cut carrots into cubes, peel and dice fresh tomatoes; mince garlic;

   

3. 3 Add 1 tablespoon of olive oil to the wok, heat the pan with cold oil, and slowly fry the oxtail over low heat until both sides are golden;

   

4. 4 Add onions, carrots and garlic; stir-fry until onions become soft and fragrant;

   

5. 5 Add red wine, turn to high heat and stir-fry evenly;

   

6. 6 Continue to cook until the soup thickens, add most of the diced tomatoes and stir-fry evenly;

   

7. 7 Pour in hot water (or stock) and stir-fry evenly;

   

8. 8 Transfer to saucepan. After boiling over high heat, turn to low heat and simmer;

   

9. 9 In the meantime, saute the tomato sauce with 1 tsp of olive oil;

   

10. 10 Add to the stew pot, stir-fry evenly, cover the pot, and simmer over low heat for about 1 to 1.5 hours, until the oxtail is crispy;

    

11. 11 When the soup gradually thickens, add the remaining diced tomatoes;

    

12. 12 Cook until the soup boils again.