Oxtails do not come from oxen. They are the tail of the common cow and are one of the most flavorful beef cuts. Long braising of oxtails makes the meat fall off the bones and creates a rich stock. If you are a novice cook, you may benefit from watching the how-to video before trying this recipe. Oxtail Recipes Easy, Oxtail Recipes Jamaican, Oxtail Stew, Oxtail Recipes, Oxtail Recipes Stew, Oxtail
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil 3 1/2 pounds oxtails 1 medium onion (chopped) 4 garlic cloves (finely chopped) 4 carrots (peeled and cut on diagonal into 1/2-inch pieces) And many more.
After it, In a non-reactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails, in batches, until browned, about 5 minutes per batch, using a slotted spoon to transfer oxtails to bowl as they are browned.
After it, Add onion and garlic to drippings in pan; cook until onion is tender - about 7 minutes.
Complete Ingredients and Instructions: https://www.thespruceeats.com/braised-oxtails-recipe-1805978
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