🧂 食材
- 1.5 kg Oxtail pieces
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 Celery stalks(chopped)
- 4 Garlic cloves(minced)
- 1 liter Beef broth
- 250 ml Red wine(optional, for depth of flavor)
- 2 tbsp Tomato paste
- 2 Bay leaves
- 3 Thyme sprigs
- to taste Salt
- to taste Black pepper
- 2 tbsp Flour(for thickening, optional)
👨🍳 步驟
- 1
Pat the oxtail pieces dry and season generously with salt and pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until well browned. Remove oxtail and set aside.
- 3
Add the chopped onions, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- 5
If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
- 6
Return the oxtail to the pot. Pour in the beef broth, ensuring the oxtail is mostly submerged. Add bay leaves and thyme sprigs.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the oxtail is very tender and falling off the bone. Stir occasionally.
- 8
Once the oxtail is tender, remove the bay leaves and thyme sprigs. If a thicker sauce is desired, mix the flour with a little cold water to form a smooth paste, then stir it into the stew and simmer for a few more minutes until thickened.
- 9
Adjust seasoning with salt and pepper to taste. Serve hot.
💡 專業提示
- ✓For an even richer flavor, you can marinate the oxtail overnight in red wine with herbs.
- ✓Low and slow cooking is key to tender oxtail.
- ✓Don't skip searing the oxtail; it builds essential flavor.
- ✓This stew tastes even better the next day.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a diced potato or sweet potato in the last hour of cooking.
- Incorporate a pinch of chili flakes for a touch of heat.
- Serve with a side of pap (maize porridge), rice, or crusty bread.