Spanish red wine braised oxtail
There are many ways to braise oxtail in red wine, and my method is a pure Western method. It’s not difficult to do, I wrote it very long-winded, and I hope that beginners who are learning to cook can also understand it.
The method of braised oxtail in red wine
Step 1
raw material
Step 2
Onion, carrot, celery, garlic chopped, tomato diced
Step 3
Wash the two bell peppers, dry the water, wrap them in tin foil, expose a little on top, do not cover the whole thing, the oven is 240 °C, preheat for 10 minutes, bake in the oven for 10 minutes, then turn the bell peppers on one side, bake for another 10 minutes, and the baking is as shown in the picture. Cool for ten minutes
Step 4
Peel, seed, and dice the bell peppers
Step 5
When the water boils, add the oxtail and cook for 2 minutes, fly the water
Step 6
Pour hot water and rinse the oxtail again with cold water
Step 7
Dry the oxtail with kitchen paper and sprinkle a little salt on the surface
Step 8
Heat olive oil and butter in a saucepan over medium heat
Step 9
When the butter melts, put in the oxtail, turn the salted side down, fry the oxtail until fragrant, and sprinkle a little salt and crushed black pepper on the side that has not been salted
Step 10
Turn over, fry the other side, and take the oxtail out of the oil pan
Step 11
Stir-fry the garlic, onion, carrot, and celery in a pan over medium heat for a while, until the onion is soft
Step 12
Change to a deeper pan, pour in all the vegetable ingredients in the pan over medium heat, add two tablespoons of flour, and stir-fry evenly
Step 13
Pour in the tomato paste and stir-fry evenly
Step 14
Change the heat to 250mk of red wine, about 1/3 bottle of red wine, and wait for the alcohol to evaporate
Step 15
Add 1.5 teaspoons of Italian herbs, 1.5 teaspoons of dried rosemary leaves, 3 bay leaves, a little black pepper, bring to a boil, and reduce the heat. When making this dish, you have to open the lid and stir it often to prevent sticking to the bottom, there must be a sticky bottom, watching foreign cooking shows is much more serious than my cooking
Step 16
Add bell peppers and tomatoes for 30 minutes, you can leave a little tomato Finally, when you put it on the plate, you can also put it all in directly
Step 17
After simmering for 2 hours, chopsticks can easily pass through the meat, and then take out the oxtail
Step 18
Use a colander with a large hole to filter out the vegetables in the soup, just the soup
Step 19
In the strained soup, add the remaining diced tomatoes and small onions and simmer for 10 minutes
Step 20
Add oxtail, add 1/2 teaspoon salt to taste, add a little black pepper, rosemary, and stir
Step 21
Done
Cooking techniques for braised oxtail in red wine
When buying oxtail, choose a lot of meat, don’t buy it all bone. When preparing, remember to open the red wine, open the can of tomato paste, and wait until it is cooked to cook it before it is too late. Italian vanilla is a commonly used spice blend in Western cuisine, including sweet oregano, basil, red bell pepper, rosemary leaf, oregano, parsley, thyme leaf. Oxtail and rosemary go well together, so add a little more rosemary in this dish. In Western cuisine, in order to make the soup better adhere to the main ingredient and make the taste richer, many dishes will be cooked with flour, not like water starch in Chinese food. I think next time I don’t need shallots, tomato plates, next time with a mashed potato, baguette, with oxtail