Saturday, October 30, 2010

Oxtail Stew in Re Wine-紅酒燴牛尾

Carrot-1 (chopped)
Potato-1 (chopped
Tomato-2 (remove the skin and cut them into small chunks. You can try at the bottom of the tomato, use a knife to cut a cross shape. Put them into a boiled hot pot. You will see the skin will be peel off by itself)
Red wine-2 cups
Cooking wine-2 teaspoonsBrown sugar-2 teaspoons
Garlic-4 (cut them into slices)
Red wine-2cups
Chicken Stock-1

1.  Boil a pot of water, add ginger.  Then, cook oxtail. When they are cooked, take them out and wash with cold water.  (cleaning process)
2.  Heat the pan and add 1 teaspoon of extra virgin olive oil. Cook garlic until you can smell them. Add oxtail and add 2 tea spoon of cooking wine.  Quickly stir them together.

3.  Prepare a pot, add method 2 with carrot, onion, potato and tomato.. Add wine and chicken stock. ( make sure they cover the oxtail) add brown sugar.

4.  Boil them with high heat. When it’s bubbling, turn it to low heat. Cook until oxtail is soft. ( It took me about 2 hrs) Add parsley, bay leaf  and salt

5.  Serve

(If you want to drink them low fat, you can wait until they cool down and put them in the refrigerator overnight. The next day you can see the fat on the top layer, just scope them out and heat the soup) If you like more alcohol taste, you can remove the chicken stock and add more red wine. (I used 2/3 of a bottle. Make sure you don't drive, after you drink the soup...hehehe)

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