Recipe Oxtail Stew : Practical Everyday, Delicious, Easy, & Cheap

Recipe Oxtail Stew : Practical Everyday, Delicious, Easy, & Cheap - Cooking doesn't have to be fancy, sometimes simple dishes can become a family favorite. Especially if you are not only in charge of taking care of the household, but also have other work that you must complete. Then you should think about cooking simple but family-friendly meals. Now for those of you who are busy, here are some practical everyday recipes, guaranteed that the family will like it and will be addicted. The name of the recipe this time is Oxtail Stew. You are currently reading Recipes Oxtail Stew : Practical Everyday, Delicious, Easy, & Cheap. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1 1/2 kg Oxtail
2. 1 Cake flour
3. 1 Butter
4. 1 clove Garlic
5. 1 Carrot
6. 1/2 Onion
7. 1 stalk Celery
8. 1 tbsp Brown sugar
9. 1 Bay leaf
10. 1 dash Marjoram
11. 100 ml Marsala wine
12. 1 1/2 tbsp Tomato purée
13. 1 Salt

Preparation steps:

1. Soak the oxtail in cold water to remove the blood. Leave it to soak for more than 3 hours. Refresh the water at least once during that time.

   

2. Chop all of the vegetables into small cubes.

   

3. Drain the water from the meat from Step 1 and dry off the moisture. Lightly dust with flour. Heat a frying pan over high heat and add the butter (1 tablespoon). When the butter has melted halfway, add the oxtail and brown both sides.

   

4. Once both sides of the oxtail have browned, transfer to a pot to simmer.

   

5. In the same frying pan, add another tablespoon of butter. Add the vegetables and bay leaf and cook over medium heat. When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.

   

6. Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel. Add the tomato purée and marjoram. Pour in 500 ml of water and mix everything together.

7. Pour the sauce from Step 6 over the oxtail in the pot from Step 4. The liquid should reach about halfway up to the height of the oxtail. Add more water to adjust.

   

8. Simmer for about 3 hours over low heat. Turn over the oxtail occasionally as it simmers and season with salt. Since it will become even tastier when reheated, turn off the heat to let it cool. Then simmer for another 2-3 hours. The sauce will become very rich and thick when simmered for a total of 6 hours. It will taste even more delicious the following day.

   

9. Taste and season with salt to finish. Be careful when placing it on a dish! The meat is so soft it will fall apart easily. Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.

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