Rice Combination | Spanish tender oxtail
Stewed oxtail is a traditional Andalusian dish that fits perfectly with Chinese cuisine, except for red wine, tomatoes and Mediterranean spices, just like Chinese stewed dishes, but with a taste of ‘braised’ without soy sauce. It is also very suitable for making at home.
The practice of Spanish tender oxtail
Step 1
Marinate the oxtail with salt and black pepper for 5 minutes.
Step 2
Powder oxtails. And pat off the excess flour, Just keep a thin layer attached to the oxtail.
Step 3
Fry the oxtail in a frying pan until golden brown on both sides.
Step 4
wash the carrots, celery, onion, garlic, Cut into pieces or strips, respectively.
Step 5
Put a small amount of olive oil in a pan, Stir-fry the vegetable ingredients slightly.
Step 6
Stir-fried ingredients are directly added to the fried oxtail, And add an appropriate amount of red wine.
Step 7
Bring the red wine to a boil over high heat to remove the taste of alcohol. After that, add the tomato paste and stir well.
Step 8
Then add the peeled tomatoes, Stir well.
Step 9
Add the broth and the soup slightly covers the ingredients.
Step 10
Place the bundled bay leaves and thyme in a pot.
Step 11
Bring the soup to a boil over high heat and reduce the heat. Simmer for 1 hour and a half, Let the soup concentrate and completely soak into the oxtail, Finally, put a small piece of butter before serving, And add a little salt and black pepper to taste.
Cooking tips for Spanish tender oxtail
After nearly two hours of simmering, the oxtail Blooms with an unparalleled aroma after being out of the pan. The richness of the soup is completely locked in the smooth oxtail, The fresh aroma of vegetables and spices removes the greasy well.