Oxtail braised in red wine is a very good delicacy. How can you make it taste the same as in the store?

Oxtail Choose high-quality oxtail, then it will make your cooking very simple. The fat content of oxtail is rich and full, which is different from ordinary yellow oxtail, and it can also keep the delicious part of beef intact. Use kitchen paper to absorb the blood on the surface, and simply season with sea salt and black pepper. Remember to break the distance on both sides. Shred the onions as you please, add some minced garlic and carrots, and make a hob pie. You can prepare a side dish in five minutes. There is no need to add oil when making this. Use the fat layer of the oxtail itself and melt the melted butter to make it crispy and crispy. It is convenient so that the juice can be locked in for use. Season with sea salt and black pepper after every minute of practice. Don't ask why you are rowing garlic with one hand, because that's pretty cool. When I make this dish, I usually put a layer of beef on the bottom, which can fully stimulate the flavor of the beef. This taste is good.

In fact, there is no standard for food. The best food is the one that suits you. Don't waste the oil in the pot, just use a piece of high-quality butter. Butter is delicious with salt. Before eating, prepare minced garlic and shredded onions in advance to capture all the essence of the fried beef. The New Oriental cooking technique is the key to a delicious meal. Add the carrots and stir-fry slightly after the onions are caramelized? On the beef, all in all, you just have to remember a layer of garlic, a layer of broth, and then put the beef and onions in red wine, I used the cheapest Romantic table wine. Feel free to be rich. In this step, some people will also add flour to increase the thickness of the final soup. Because the oxtail I chose has a large fat layer, the gelatinization during stewing can completely replace the role of flour. Students who have the conditions can add a bowl of beef stock like me, and finally add a whole can of cherry tomatoes with skin and snake tail. Cover and simmer for two hours. The tendons will be completely soft and rotten. You can do it after opening the lid.