Speaking of oxtail, what impressed me the most is that Goudaner talked about his growth history when he was in class. He said that when he opened his first store, he was relatively poor and could not afford expensive ingredients. At that time, oxtails were sold in the store. In the family cooking documentary, Gordon and his mother made spicy oxtail together, and he also said that he had eaten oxtail many times since he was a child because it was cheap.
On New Year's Day, I went to buy a whole oxtail, about 5 catties, 39 catties, I can't remember exactly. I asked the shopkeeper to cut it into small pieces and shared half with my mother. I don't have much left, mainly some middle and back sections, and I'm done this time.
Because oxtail is not easy to be stewed, it is often cooked in a slow-cooked way in the past: dip it in seasoned flour, fry it in a frying pan until golden, then sauté the onion, tomato, celery, garlic, etc., and cook it slowly for 3~4 hours or even longer. The detailed method is similar to the slow-cooked beef short ribs I made before. If I do it next time, I will organize the step diagram.
This time, after waking up from sleep, a plate of roasted oxtail with garlic and basil appeared temporarily in my mind. The outside was charred and the inside was very glutinous. Thinking that the meat dad loves to eat the beef tendon stewed with garlic and basil that I made before, and he should also like this (it turns out that even the soup is used for bibimbap), so I thawed the meat cubes as soon as I got up and made it quickly! Super fast and convenient, but also hin delicious (๑´ڡ`๑).
Daily cooking is more obsessed with this kind of dish that is easy to make and delicious to eat!
Garlic Basil Roast Oxtail
Ingredients:
Oxtail about 2 catties
// stew:
2 slices of ginger
1/2 spring onion
1 star anise
10 peppercorns
2 bay leaves
1/2 stick of cinnamon
1 tsp tangerine peel
2 dry red peppers
Nutmeg 1
Cooking rice wine 1 spoon
// Bake:
1 head of garlic
2 tablespoons olive oil
1 tsp fish sauce
Wanzi soy sauce 2 tablespoons
Appropriate amount of crushed black pepper
Sea salt to taste
1 handful of basil
Practice:
1. Thaw the oxtail at room temperature and rinse with clean water. Put ginger, scallion, star anise, pepper, bay leaves, cinnamon, tangerine peel, dried chili, nutmeg, and cooking rice wine into the pressure cooker, pour water to cover all ingredients, and press until cooked, but not too rotten. My pressure cooker is to choose a "beef" program, and then reduce it by 10 minutes, about 35 minutes.
I don't like to use a pressure cooker for cooking, and I usually use it for semi-finished products. For example, the roasted pork trotters and the fried beef brisket with garlic mentioned in the broadcast are all cooked in a pressure cooker first, and then processed in the next step to save time.
Directly choose a pressure cooker program, it is easy to stew the meat too badly, I usually reduce it by 10 minutes, and it is enough to be cooked (or almost cooked) to preserve the taste.
2. After the pressure cooker is deflated, take out the stewed oxtail and drain the water.
After skimming the remaining beef soup and carefully filtering it with a sieve + gauze, you can get a simple broth. Then boil again in the skillet, let cool, divide into portions and freeze. I usually use this soup as the bottom of the hot pot. When I go to the farm for hot pot, the bottom of the pot I bring is made of tomato and beef soup similar to this.
3. Peel the garlic and cut it in half (if you want a stronger taste, you can chop it or squeeze it into garlic juice), pour it on the stewed beef with olive oil, crushed black pepper, sea salt, fish sauce, and soy sauce Serve, toss well and lightly marinate.
· In addition to garlic and basil, olive oil is also very important! Can put a little more!
· Of course, you can also use this method to change to other seasonings when roasting. It is more interesting to change the taste than to eat the same dish.
4. Preheat the oven to 200°C, and sprinkle more basil leaves on the beef. I actually poured more olive oil on it.
5. Put it in the middle layer of the oven, bake it up and down for 20 minutes, until the surface of the oxtail is burnt.
After roasting, there will be a layer of soup under the pan, which is very thick olive oil + garlic + basil, which can be eaten with meat! The meat daddy is used to mix rice, otherwise I really want to use it to cook pasta or simply dip bread...(:o
All in all, it is a time-saving and labor-saving dish that can prepare semi-finished products in advance! It is very suitable to share with everyone during the New Year’s Eve dinner~ and a lot of oil has been stewed out during the stew, so it will not be very greasy to eat, especially the kind that has been stewed and softened, and then baked, ah, it tastes very glutinous !
Don't look at the little meat on this tail, it tastes super delicious!
When filtering the broth this morning, I found that there was still a piece of meat in it that I missed, so I hurriedly made a bowl of noodles to eat. The soup base is the broth that was filtered out, seasoned with tomato and soy sauce and stewed. I blanched a handful of chicken feathers , Knock delicious!
Please share this with your family and Friends
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