Recipe: Spanish sausage, red wine, oxtail

Home Cooking Recipe: Spanish sausage, red wine, oxtail

Notes:

The first time I ate this dish was in Manchester City, a famous Spanish tapas shop/wine, and I fell in love. The mouth asked what waiter did, waiter kindly asked me the chef on my behalf, and the result was unexpectedly simple. I personally added the mushroom in, because I like the aroma, if you want to pursue authenticity, you can not add. Note This is the main course for 4 people.

Ingredients:

Steps:

  1. Home Cooking Recipe: Dry the oxtail. Sprinkle salt and pepper evenly over the oxtail.

    Dry the oxtail. Sprinkle salt and pepper evenly over the oxtail.

  2. Home Cooking Recipe: If it is a cast iron pot, heat it directly on the stove, if it is not heated on the stove. Add 1.5 tablespoons of olive oil and fry the oxtail in batches, 4-5 times, about five minutes, and keep turning until the golden color is out.

    If it is a cast iron pot, heat it directly on the stove, if it is not heated on the stove. Add 1.5 tablespoons of olive oil and fry the oxtail in batches, 4-5 times, about five minutes, and keep turning until the golden color is out.

  3. When the oxtail is waiting, try to cut the Spanish sausage into small pieces. 1cmx1cm is almost the same. Canned tomatoes should be chopped as much as possible. If there is a better cooking machine, if not as much as possible.

  4. Onions and carrots are chopped. 4 cloves of garlic chopped

  5. The oven is preheated to 180 degrees Celsius.

  6. After all the oxtails are fried, there will be a lot of oil left in the pot. Store about 1 tbsp (15 ml) of oil in the pan and pour out the excess oil.

  7. Add onions, Spanish sausages, carrots, 4 cloves of garlic, and fragrant leaves. Switch to medium heat and stir until the onion becomes transparent. About 6-7 minutes

  8. Add the sweet pepper powder and continue to stir for one minute. Add in wine for about 5 minutes until all the alcohol has evaporated. Pay attention to the mixing to prevent sticking.

  9. Add beef and tomato, including the juice of canned tomatoes. At this time, the water should drown the general oxtail. If not, please heat the water.

  10. After re-burning, cover and put the lid into the oven. If you do not use a cast iron pan, transfer the food to a deep pan that can be placed in the oven. Bake for 3-3.5 hours and flip 2-3 times in the middle.

  11. Put the tea tree mushrooms in the pot half an hour before the pan. In addition, take the baking tray, put the tomato in the baking tray, and send it to the lower layer of the oven for the remaining half an hour.

  12. Crush the remaining cloves of garlic, mix 2 tablespoons of chopped parsley, 1 chop of lemon zest, and dip in a spoonful of olive oil. Soak for 2-3 hours.

  13. Pour the parsley garlic olive oil on the oxtail and serve the rice next to it.

Tips:

French casserole (Casserole), also known as French casserole, is a large and deep cooking container, usually made of ceramic or glass, which can be placed in the oven or directly on the table. Cast iron can be heated directly on the stove. If there is no cast iron pot, you can use a pan + a deeper pot that can be placed in the oven. Ceramic pots or glass pots cannot be heated on the cooktop and will crack. I simmered for three and a half hours and soaked for two nights. Every night, it will be hot for 15 minutes and flipped. It is said that the two nights are the most delicious, so I did it very well. The lemon peel garlic parsley soaked in oil is inspired by the Italian stewed burdock (Osso bucco). In the first step, after the salt and pepper are sprinkled, it is better to shoot some flour before the oxtail.


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