[Braised Ox Tail]: Suitable for all ages and rich in nutrients

Overview

Oxtail is the most active part of the cow. It has more bones and muscles and less fat. It is rich in colloid and has extremely high nutritional value. It is suitable for consumption by all kinds of people, especially the elderly and children. Carrots are very rich in vitamins and minerals. The carotene contained in it can treat night blindness, protect the respiratory tract and promote the growth of children if consumed regularly. Braised beef with carrots is a popular classic home-cooked dish. Combining carrots with oxtails can also achieve the same effect. It can not only use vegetables to absorb the oil in oxtails, but also promote the absorption of carotene, making the taste and nutrition more balanced. Because there are many bones in the oxtail, it needs to be simmered for a long time. I usually like to stew the oxtail until it's basically crispy, then take it out, season it, and simmer it again until it's delicious. In this way, you can not only get the thick white and delicious oxtail soup, but also eat the rich and mellow oxtail meat. It is really two birds with one stone, it is beautiful~~

Tags

• home cooking
• private kitchen
• common dishes
• meat dishes
• children
• old man
• winter recipes
• dinner
• candlelight dinner
• edible oil
• freshly ground black pepper
• garlic
• green garlic
• high-strength liquor
• light soy sauce
• old soy sauce
• onions
• ox tail
• stock
• sugar
• white vinegar
• carrot
• fragrant leaves
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Soak the ox tail in advance for 2 to 3 hours or overnight, changing the water 2 to 3 times in between, until the water color is clear and there is basically no blood foam overflowing. Wash the oxtails, drain and set aside;

   

3. 3 Make a pot of water, put the oxtail into the pot, add a little white wine, bring to a boil over high heat and continue to cook for 10 minutes, skimming off any foam on the surface;

   

4. 4 Take out the oxtail and wash it with warm water;

   

5. 5 Put the oxtail back into the casserole, add warm water, wash the shallots and tie them into knots;

   

6. 6 Bring to a boil over high heat. If there is foam on the surface, continue to skim it off;

   

7. 7 Add a few drops of white vinegar;

   

8. 8 Cover, turn to low heat, and simmer slowly;

   

9. 9 After about 2 hours, the oxtail has been cooked until it is 70% cooked, and the soup is thick and white in color;

   

10. 10 Remove the ox tail, slice the onion, peel the carrot and cut into hob pieces, peel the garlic;

    

11. 11 Put a little oil in the pot, fry the ox tail until the surface is brown, take it out and set aside;

    

12. 12 Add garlic cloves, onions, and carrot cubes, and stir-fry until the onions are translucent and fragrant, and the surface is slightly charred;

    

13. 13 Add the fried oxtail just now;

    

14. 14 Add light soy sauce, dark soy sauce, stock (the soup I used to stew oxtail), bay leaves, rock sugar, and salt in order, until the amount of soup is even with the ingredients;

    

15. 15 Stir evenly and bring to a boil over high heat;

    

16. 16 Turn to low heat, cover and simmer;

    

17. 17 After about 30 minutes, cook until the oxtail is cooked and tender, and then reduce the juice over high heat;

    

18. 18 Pour a few drops of sesame oil on it, put it on a plate, sprinkle some chopped green garlic leaves, and nibble on it~~