catalogue method 1: gas stove 1. Prepare oxtail, salt, balsamic vinegar, garlic, rosemary, thyme, oregano, tarragon and onion at the same time, and put these ingredients into a large soup pot. 2, liquid flooded all ingredients. 3. Stew the oxtail for 2.5-3 hours. 4. Heat olive oil and flour in a frying pan over medium heat. 5. Take out 4 cups of liquid from the soup pot. 6. Wrap the oxtail in gravy. 7. Eat hot. Method 2: Gas stove and oven 1. Pickle oxtail. 2. Rinse the salt. 3. Preheat the oven and the pot available in the oven. 4. Stir-fry garlic in the pot. 5. Color the oxtail. 6. Add liquid and seasoning to the pot. 7. Transfer the pan to the oven to continue cooking. 8. Sprinkle chopped onions on the surface according to taste. 9. Eat while it is hot. In order to make the oxtail soft and tender, it must be cooked with stable slow fire, and the cooked oxtail can be easily separated from the bone. The following will provide you with several basic methods for cooking oxtail.

Method 1: Gas stove

1. Prepare oxtail, salt, balsamic vinegar, garlic, rosemary, thyme, oregano, tarragon and onion at the same time, and put these ingredients into a large soup pot.

2. All ingredients are submerged by liquid. Pour enough beef juice and red wine into the soup pot, so that the ingredients are completely submerged. Pour in beef juice first, and then season with red wine.

if the liquid you prepare is not enough to drown other ingredients, you can add water or extra broth.

3. stew the oxtail for 2.5-3 hours. Heat with medium to high fire to make the liquid boil, and then simmer for 2.5-3 hours. Stir every 15-3 minutes and keep heating evenly.

if the liquid is still boiling violently after turning down the fire, you need to turn it to medium to low fire. Oxtail needs to be stewed slowly, not in boiling hot water.

after stewing for a set time, remove the soup pot from the top of the gas stove.

4. Heat olive oil and flour in a frying pan over medium heat. First, heat olive oil for 3-6 seconds, then add flour and stir continuously for 3 minutes. Vegetable oil, shortening and salted pork oil can also be used instead of olive oil.

5. Take out 4 cups of liquid from the soup pot. Pour the liquid into the frying pan and keep stirring until a thick gravy is formed. You can also add a proper amount of brown seasoning to the gravy to deepen its color.

If you like, you can add salt, pepper and garlic powder to the gravy to adjust the taste.

remove the heat source from the frying pan.

6. Wrap the oxtail with gravy. Transfer the oxtail from the soup pot to the frying pan, stir it to make the oxtail stained with gravy, and heat it for 5 minutes on medium-low fire.

7. eat while it is hot. Put the oxtail for 3-5 minutes, and it will be edible.

Method 2: Gas stove and oven

1. Marinate oxtail. Rub the oxtail with salt, and the salt needs to be sufficient to ensure that the surface of the oxtail is covered with salt. Put the salted oxtail in a large glass bowl and marinate it at room temperature for 2 hours, or marinate it in the refrigerator all night.

2. Rinse the salt. Scrub the salt on the oxtail with your fingers under the running water. In fact, all the salt in the meat should be removed. Otherwise, the final oxtail will be too salty.

3. Preheat the oven and use a pot in the oven. Preheat the oven to 35 degrees Fahrenheit (177 degrees Celsius), and heat 2 tablespoons (3ml) of olive oil in a pan over medium heat. Vegetable oil, shortening and salted pork oil can also be used instead of olive oil.

because it is necessary to transfer the pot from the gas stove to the oven, the pot is available in the oven. You also need a pot cover.

4. Stir-fry garlic in the pot. When the olive oil starts to smoke, start frying the chopped garlic and stir-fry until the garlic turns brown.

5. Color the oxtail. Stir-fry the oxtail slices in the pan for 5-1 minutes until the oxtail turns brown.

6. Add liquid and seasoning to the pot. Add beef juice and balsamic vinegar to the pot, and add enough red wine to cover the meat by 1 inch (2.5cm). Mix rosemary, thyme, oregano and tarragon thoroughly in a pot.

7. transfer the pan to the oven to continue cooking. Cover the lid, and then transfer it to the preheated oven for 3-4 hours. Check oxtail regularly to make sure there is enough liquid in it. If the liquid surface drops to expose the oxtail, add more red wine.

when the meat starts to fall off the bone, the oxtail is cooked.

8. Sprinkle chopped onions on the surface according to taste. Continue cooking for 3 minutes. If you like a milder taste, you can use leeks instead of onions.

9. Eat while it is hot. Take the bones out of the oxtail before eating, and if your guests want, they can also separate the bones from the oxtail themselves. If necessary, you can also make some gravy, put some flour into the soup cooked with oxtail, then stir it evenly and heat it with medium to high fire. Boil the liquid until it becomes thick, add some flour if necessary, and eat it with oxtail after cooking.

material

make 4-6 people

4 pounds (18g) oxtail and cut it into 1.5-2 inches (3.8-5cm) long

2 tablespoons (6ml) of salt

2 cups (5ml) of beef juice

1. Chop

1 tablespoon (15ml) of fresh rosemary

1 tablespoon (15ml) of fresh thyme

1 tablespoon (15ml) of fresh oregano

2 teaspoons (1ml) of fresh tarragon

1 medium-sized onion, chop

4 tablespoons (6ml) of olive oil < p.