Stewed oxtail

Stewed oxtail

Introduction:

"People say that I'm strange. I always like to eat meat that is not very serious, and cattle are no exception. Oxtail is my favorite ingredient. The ingredients are simple and easy to get, the taste is tender and smooth, and the chewiness is good. In addition, the protein in the bone after slow roasting is integrated into the soup. Even the soup with bread is delicious. To put it bluntly, it's easy to like the parts with lots of connective tissue. Pottoast is recommended for this dish. The pot used is called dutchoven Dutch baking pot. It is generally made of enamel cast iron and stainless steel, and can be put into the oven for heating. If you use gas to heat it directly, that is, the heat is not so uniform, and the soup will be turbid. If you use gas to heat it for a long time, use the minimum fire, and turn it every 30 minutes. You don't need to pay special attention to seasoning. You don't even need to pay too much attention to the proportion of seasoning in the recipe. Just taste a little soup and like it. The only small method is Deglazing. Melt the bottom of the pot into the soup to make it taste more delicious and fragrant. It sounds strange, but it's really simple. Let's have a look together! "

Production steps:

Materials required:

Oxtail: 1

Carrot: 2

Red onion: 1 / 2

Fragrant leaf: 1 piece

Celery stem: 2

Canned peeled tomato: 1

Dry red wine: 1 / 2cup

Fresh thyme: 1 pinch

Garlic cloves: 2

Olive oil: right amount

Fresh and dry: right amount

Sea salt: moderate

Ground black pepper: right amount

matters needing attention:

Production difficulty: simple

Craft: Stew

Production time: several hours

Taste: salty and fresh