American Asian Oxtail Recipe-Easy And Delicious Dish
This excellent Seafood American Asian Oxtail Recipe-Easy And Delicious Dish was one of those first recipes. If you love eating oxtail, you’ll love this recipe.
American Oxtail is a very tough cut of meat, and so they usually need to be stewed or braised to cook and bring out their best flavor. American oxtail is a delicious and comforting dish.
After you’ve blanched and browned the meat, let it boil well. After a few hours, stir it now and then. This dish goes very well with stir-fried vegetables and steamed rice. The addition of beef tendon is optional, but I like it a lot because it gives the sauce a nice texture. And makes it sticky.
If you want to use it, ask the butcher to cut it into bite-sized pieces. It’s delicious, gelatinous, and full of fat that breaks down into a lovely sauce with less time and slow cooking. Is. Oxtail blends perfectly with Asian flavors to add depth and enhance its sweetness.
was one of those first recipes. If you love eating oxtail, you’ll love this recipe. Oxtail is a very tough cut of meat, and so they usually need to be stewed or braised to cook and bring out their best flavor. Braised oxtail is a delicious and comforting dish -After you’ve blanched and browned the meat, let it boil well. After a few hours, stir it now and then.
This dish goes very well with stir-fried vegetables and steamed rice. The addition of beef tendon is optional, but I like it a lot because it gives the sauce a nice texture. And makes it sticky. If you want to use it, ask the butcher to cut it into bite-sized pieces. It’s delicious, gelatinous, and full of fat that breaks down into a lovely sauce with less time and slow cooking. Is. Oxtail blends perfectly with Asian flavors to add depth and enhance its sweetness.
How To Make American Asian Oxtail Recipe
I love that these oxtails still have a bit of a bite/chew to them after they’re cooked instead of completely falling off the bone. I think they have more flavor when cooked this way, with a much nicer texture. However, I know many people prefer their oxtails to fall apart and be tender.
If you like your oxtails too tender, cook them for 2-3 hours. Then heat the oil in a large pan over medium-high heat and brown them on all sides. Add ginger, garlic, star anise, cloves, and bay leaves to the pot. Cook it for about 3 minutes. Now add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt.
Put all the other ingredients in it. Apart from the carrots, stock pot, add enough water to cover the oxtail then bring it to a good boil. After boiling on low flame, boil for 3 more hours. Check the water level after a while and add more water if needed.
Now add the carrots and simmer for another two hours or until the oxtails are completely tender. Turn up the heat and try to reduce the liquid to a thick sauce, but make sure you don’t reduce too much or it will be too salty. Remove the oxtail from the pot and serve garnished with spring onions. Return the oxtail to the pot, and simmer for 3 to 4 hours, depending on how well you like your oxtail.
Check halfway through and add more water if needed. Uncover, and simmer for another 35 minutes until the meat is completely tender and most of the liquid has evaporated. Stir occasionally, and add more water if necessary to prevent sticking. Serve hot and enjoy.
Ingredients
(1) 2 teaspoons lemon peel, finely grated.
(2) 2 tablespoons of rock sugar.
(3) 1 cup Shaoxing wine.
(4) 3 tablespoons hoisin sauce.
(5) 2 Kilo-Oxtel.
(6) 2 tbsp x oil.
(7) 5 cups beef stock.
(8) 4 carrots, chopped.
(9) 2 spoons of fish sauce.
(10) 4 spoons of soy sauce.
(11) 4.5 pieces star fennel.
(12)4 bay leaves.