Braised Oxtail

Overview

Others say I'm weird. I always like to eat meat that's not very serious. Beef is no exception. Oxtail is my favorite ingredient. The ingredients are simple and easy to obtain. It has a tender and chewy texture. In addition, after slow roasting, the protein in the bone melts into the soup. Even the soup is delicious when paired with bread. To put it more directly, parts with a lot of connective tissue tend to be flattering~ It is recommended to use Potroast for this dish. The pot used is called Dutchoven. It is generally made of enameled cast iron and stainless steel. The whole pot can be placed in the oven for heating. It's okay if you heat it directly with gas, but the heating is not so uniform and the soup will be turbid. If you heat it with gas, use the lowest heat to heat it for a longer time, and be careful to turn it every 30 minutes. You don’t need to be particular about seasoning, or even pay too much attention to the seasoning ratio in the recipe. After adding the ingredients, taste a little of the soup and if you like it, the only trick is deglazing, which is to dissolve the caramelized juices at 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 take a look!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• dinner
• candlelight dinner
• canned peeled tomatoes
• dried and fresh goods
• freshly ground black pepper
• garlic cloves
• olive oil
• oxtail
• parsley stems
• carrot
• dry red wine
• fragrant leaves
• fresh thyme
• red onion
• sea salt

Ingredients

Steps

1. 1 Ingredients • 1 oxtail • 1/2 cup dry red wine (low tannin) • 2 carrots • 1/2 red onion • 1 bay leaf • 2 parsley stalks • 1 pinch of fresh thyme • 2 garlic cloves • 1 canned peeled tomato (or 2 medium-sized fresh tomatoes, blanched and peeled) • appropriate amount of olive oil • appropriate amount of fresh and dried products • appropriate amount of sea salt • appropriate amount of freshly ground black pepper

   

2. 2 Preheat olive oil and fry garlic cloves until caramel color. Preheat the oven to 180 degrees.

   

3. 3 Boil the dry food in a separate pot, then filter it into stock and set aside. At the same time, use the stock to cook some vegetables and set aside to maintain the color on the plate.

   

4. 4 When the oil becomes thin and slightly smokey, add the dried oxtail.

   

5. 5 Fry the oxtail on all sides until part of it turns deep caramel color, set aside.

   

6. 6 Add the parsley stalks, onions and carrots and stir-fry until lightly browned but not soft.

   

7. 7 At this time, you can see caramel-colored stickiness on the bottom of the pot, containing fat and sugar, which we need.

   

8. 8 Add tomatoes, bay leaves, and thyme and stir-fry.

   

9. 9 Gradually pour in the red wine and use a wooden frying spoon to gently scrape the bottom of the pot to help the caramel-colored substance dissolve into the soup. Then add the oxtail. Pour the cooked stock over the oxtail until it is basically flush with the oxtail. Do not use too much soup. Season with salt and pepper and taste.

   

10. 10 Seal the pot with tin foil and roll up all sides.

    

11. 11 Place in the oven at 180 degrees and heat up and down on the middle rack for 2-2.5 hours.

    

12. 12 When the oxtail is tender and slightly separated from the bone, take it out of the pot. Strain the soup and make sauce with the blanched vegetables. Plate it with the oxtail and enjoy. The remaining soup in the pot can be mixed with rice or made into noodle sauce.