1 recipe found
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!
