Casserole with Oxtail and Stewed Radish
Overview
The tail of the cow is always wagging, so this part of the meat is very firm and has a bit of sinew. It is suitable for slow-cooking over low heat, and is paired with white radish, which is warm and nourishing. In February, the northeast wind is still blowing from the north, so here is a casserole dish, which is so warm~
Tags
Ingredients
Steps
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Wash the oxtail and soak it in water for half an hour to soak out the blood.
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After washing again, pour cold water into the pot, bring to a boil over high heat, and skim off the blood foam.
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After skimming off the blood foam, take out the oxtail, rinse it with hot water and set aside.
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Cut onion, ginger and garlic into sections and set aside.
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Pour an appropriate amount of cooking oil into the pot, heat it slightly, add onion, ginger, garlic, pepper and star anise and sauté until fragrant.
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Pour the oxtail into the pot, add oyster sauce, dark soy sauce, and cooking wine, and stir-fry.
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Pour in about 2 spoons of beer (a small half bottle). Firstly, the beer can help soften the oxtail. Secondly, it can make the soup delicious and remove the meaty smell.
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After stir-frying evenly, pour the oxtail into the casserole.
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Pour hot water into the casserole, cover the oxtail, and bring to a boil over high heat.
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After boiling, reduce heat to low and simmer for about 1.5-2 hours.
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Cut the white radish and tomatoes into hob pieces, add them to the stewed oxtail, and continue to stew over medium heat for 30 minutes until the radish is soft and tender.
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When the radish is soft, add a little salt and MSG to taste.
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Sprinkle a little coriander to add flavor and serve.
