Red Wine Oxtail/红酒烩牛尾

IMG_0551

Oxtail 1 pound

One big beefsteak tomato

One medium size yellow onion

1 carrot

Water 1 cup

Red wine 1.5 cup

Thyme 3-5 grams

Cut all the vegetables into big chunks.

In a hot pan, add 2 tbsp of oil, pan fried each side of ox tail until golden brown, set aside.

In the same pan add 2 more tbsp of oil and add onion, carrot and stir fry for a few minute or until onion is tender, add oxtail, tomato, thyme, water, red wine and ½ tsp salt. Bring the whole thing to boil then turn the heat to medium low and simmer for 1.5 hours. I bought oxtail from Chinese supermarket and they were sliced thin. Normal this dish should use the big chunk oxtail, so you should cook a little longer than that.

牛尾

牛尾 1 磅

一個大番茄

一個中等大小的黃色洋蔥

1条 胡蘿蔔

1 杯水

紅葡萄酒 1.5 杯

百里香 3-5 克

把所有的蔬菜切成大塊。

燒熱平底鍋,加入 2 湯匙油,煎每側的牛尾直到金黃,待用。

在 同一鍋中添加多 2 湯匙油加洋蔥、 胡蘿蔔炒幾分鐘或直到洋蔥是变软嫩,加牛尾、 番茄、 百里香、 水、 紅酒和半茶匙鹽。大火煮开後调至文火燉 1.5 小時。我從中國超市買的牛尾巴被切得较薄。正常這道菜應該使用大塊牛尾,所以你應該煮稍長些。

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