Western-style roasted oxtail

Method

1. 01

   Step 1

   Cut carrots into thick slices and onions into thin strips.

   

2. 02

   Step 2

   Mix yellow juice powder with water until smooth.

   

3. 03

   Step 3

   Blanch the oxtail once

   

4. 04

   Step 4

   Heat 30 ml of oil in a deep pot, then add tomato sauce.

   

5. 05

   Step 5

   Pour in the yellow sauce powder, 4 of salt, add the blanched oxtail and water, ensuring the broth covers the oxtail.

   

6. 06

   Step 6

   Cover and bring to a boil over high heat, then simmer over low heat for 1 hours 2

   

7. 07

   Step 7

   Use chopsticks to poke the oxtail meat; when it feels tender enough, add carrots and reduce the sauce over high heat. Once the carrots are cooked, remove them and set aside.

   

8. 08

   Step 8

   While reducing the sauce, heat 20 ml of cooking oil and 1 g of salt in a separate pan and sauté the sliced ​​onions until cooked. Then, place them on the bottom of a plate.

   

9. 09

   Step 9

   Arrange the oxtail and carrots on a plate lined with onions, and continue to reduce the sauce until it bubbles vigorously. Turn off the heat.

   

10. 10

    Step 10

    Pour the hot broth over the oxtail, sprinkle with ground black pepper, and garnish with basil leaves.