How to cook oxtail stew

Many people complained that the food was bad, so they ate very little. Causes malnutrition and poor physical fitness. In fact, you can learn to cook by yourself. Here I will introduce you to the method of stewing oxtail.

1. Ingredients: • 1 oxtail • 1/2 cup dry red wine (low tannin) • 2 carrots • 1/2 red onion • 1 bay leaf • 2 stalks of parsley • 1 handful of fresh thyme • 2 cloves of garlic • 1 canned peeled tomato (or 2 medium-sized fresh tomatoes, blanched and peeled) • Olive oil • Dry and fresh produce • Sea salt • Freshly ground black pepper

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

3. In another pot, boil the dried goods and filter them into broth for later use. At the same time, use the broth to cook some vegetables for later use to maintain the color of the dish.

4. When the oil temperature becomes fine and there is a slight smoke, add the wiped dry oxtail.

5. Fry the oxtail on all sides until some parts turn dark caramel color, then set aside.

6. Add celery stems, onions and carrots and sauté until slightly charred but not too soft.

7. At this time, you can see caramel-colored sticky substances on the bottom of the pot, which contain oil and sugar, which is what we need.

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

9. Gradually pour in the red wine and use a wooden spatula to gently scrape the bottom of the pot to help the caramel color dissolve in the soup. Then add the oxtail and pour the cooked broth on the oxtail, making it basically level with the oxtail. Don't use too much broth. Season with salt and pepper and taste.

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

11. Place in the oven at 180 degrees on the middle layer for 2-2.5 hours.

12. When the oxtail is soft and slightly off the bone, remove from the pot, filter out the soup, make sauce with the blanched vegetables, and serve with the oxtail. The remaining soup in the pot can be used as a sauce for rice or noodles.

After watching the braised oxtail introduced to you today, I think you may have learned how to make it. The editor hereby reminds everyone to prepare the ingredients according to the requirements so that better dishes can be made.