In the past few years, the most communication with children has been about eating. If a new recipe is developed, or a new recipe is developed for a certain food, what you think is delicious will be given to the other person. Each of them will fall into practical action, and every time the finished dish also amazes their taste buds.
I have shared that the stewed oxtail in red wine is mellow and rich, mild and warms the stomach, and is very suitable for nourishing and eating in winter.
During the holidays, the children cooked more frequently and tried a few new dishes. And recommended the new method of oxtail to me, and also ordered the oxtail and ingredients to be delivered to the home, and I also arranged it in time.
The aroma of milky and meaty blends is rich and rich in aftertaste, and the soup is thick and meaty, with a strong exotic flavor, and you can also eat a big meal at home.
Ingredients:
500 grams of oxtail, 2 small onions, 150 grams of whipping cream, 1 small piece of butter, 100 grams of white wine, 1 bundle of thyme leaves, appropriate amount of salt, 2 tablespoons of cooking wine.
Steps:
1. Soak the oxtail bone in water for 10 minutes, change the water, add 2 spoons of cooking wine and soak for another 10 minutes, remove the blood and drain the water, cut the onion into small pieces after washing, pour 1 3 light cream into the bottle, cover the bottle and shake it a few times to make it foam.
2. Add butter to the pot and melt over low heat, add thyme and fry it to get the fragrance (this step has been used on low heat, the butter will not be caramelized, and the aroma of thyme can be fully stimulated and will not be browned).
3. Pour in the shaken whipping cream and bake over low heat to bring out a rich milk fat flavor.
4. Put in the tail bones of the ox, fry on medium heat and slightly yellow on both sides, and the fat is absorbed by the meat.
5. Put the oxtail to the side of the pot, put the onion on the vacant side, and stir-fry over low heat to bring out the fragrance of the green onion.
6. Mix a piece of oxtail and onion, pour in white wine, fry over low heat, turn over and fry again when the juice is about to dry, the volatilization of wine can take away the fishy smell of the meat and enhance the fragrance.
7. Add boiling water and oxtail bones, then pour in the remaining whipping cream, cover the pot, and simmer for 40 minutes. Open the lid, turn over the tailbones, sprinkle in an appropriate amount of salt, then cover the lid and continue to simmer for 40 minutes until the meat is rotten.
8. Pick out the thyme branches, pour out the onion and a cup of soup into a food processor to make a delicate thick soup, and drain the remaining soup from the oxtail in the pot over medium heat.
9. Clamp out the ox tail bone and put it on the plate.
10. Pour the beaten soup over the oxtail bone.
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