HokHei's Kitchen Stewed Oxtail in Red Wine

Published by Benjamin Tam,

Recipe by Benjamin Tam
Ingredients
  • 2 cups flour
  • Salt and pepper
  • 6 pounds oxtail, cut into chunks
  • 1/4 cup olive oil
  • 4 cloves garlic sliced then mashed in salt to puree consistency
  • 1 red onion chopped
  • 1 cup red wine
  • 3 cups crushed tomatoes with juice
  • 3 bay leaves
  • 2 pounds carrots peeled and chopped into large chunks
  • 6 pounds potatoes peeled and chopped into large chunks
Directions
  1. In a shallow bowl, add the flour. Season well with salt and pepper.
  2. Dredge the meat in the flour, shaking off any excess.
  3. In a large stock pot orDutch oven over high heat, add the olive oil and heat.
  4. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side.
  5. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
  6. To the pot, add the garlic and red onion and sweat. Add the wine to the pot.
  7. Add the browned meat back into the pot and add the crushedtomatoes.
  8. Add enough water to cover the meat and add the bay leaves.
  9. Bring to a simmer and simmer over low heat for 2 1/2 hours.
  10. Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.
材料：
  • 牛尾 900克
  • 洋蔥 1 個（切粗粒）
  • 紅蘿蔔 1條 （滾刀切粗粒）
  • 西芹 1 條 （切粗粒）
  • 麵粉 (plain flour) 1 湯匙
  • 番茄膏 (tomato paste) 2湯匙
  • 紅酒 200 毫升
  • 上湯（高湯）500毫升
  • 香葉 (bay leaf) 1 至 2片
做法：
  1. 洗凈牛尾，抹乾水份，撲上薄薄的麵粉。
  2. 放少許牛油（奶油）在煎鑊中，放下牛尾煎 10至15分鐘，至表面香黃，取出放入另一深鍋中。
  3. 在原煎鑊放下洋蔥，紅蘿蔔和西芹煎炒約 15分鐘。
  4. 倒進紅酒煮滾一會，拌入番茄膏，上湯及香葉，煮滾後，倒進置牛尾的深鍋中，汁料鋪在牛尾上面。
  5. 加蓋用慢火炆3小時，至牛尾軟身，取出香葉，調校味道及濃度。
  6. 上碟趁熱供食。
溫馨提示：
燴牛尾的蔬菜要炒香黃，才能令牛尾更加香濃。食時可以拌以其他新鮮蔬菜，或薯蓉。