Taiwanese Style Oxtail Stew You Have To Try
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| Taiwanese Style Oxtail Stew |
"No potatoes had been used in this wealthy, clean tomato based totally recipe. The substances are so easy that you don't need to look deep into your cabinet for them. It is a incredible dish over the rice."
Ingredients :
- 2 tablespoons vegetable oil
- three pounds beef oxtail
- 2 tablespoons all-reason flour
- 2 large tomatoes, cubed
- 1/2 cup purple wine
- five cups water, or as needed
- 1 big yellow onion, reduce into half of inch pieces
- 1 huge tomato, chopped
- 3 carrots, reduce into half inch portions
- 1 (14 ounce) can beef broth
- 2 tablespoons soy sauce
- three tablespoons tomato paste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 4H5M |
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- Heat oil in a Dutch oven or large pot with a lid over medium-excessive warmness. Coat the oxtails in the flour and place within the Dutch oven. Cook till browned on each side. Stir within the 2 diced tomatoes, purple wine, and sufficient water to cowl the meat. Bring to a boil, then lessen warmness to low. Cook for 3 hours, including additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off a number of the fats from the pinnacle and warmth it in a skillet. Cook and stir the onion until browned, approximately 8 minutes. Stir inside the chopped tomato and carrots. Cook for about 3 minutes. Stir in the pork broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion aggregate into the oxtail. Allow to cook for 20 mins, stirring in greater water if the liquid will become too low.
Notes :
- Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it calmly, and make easy-up simpler.
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