Cowtail
By VicentaLakin
People say I'm curious about eating a little bit of the wrong meat, and that's what I like about cows. The cowtails are the food I like, the ingredients are easy to get, the mouth is soft and chewy, and the proteins from the slow-cooked bone are incorporated into the soup juice, and even the soup juice with bread is delicious. To be clear, we've got a lot of parts that make us happy. This dish is recommended with Potroast-cooked pots called Dutchoven-Dutch roasts, which generally have two ingredients, cast iron and stainless steel, capable of heating the ovens. If direct heating with gas is no harm, it is that the heat is not so uniform and the soup juice is so obscurous that if the gas is heating up, it will be warmed with a minimum fire for a longer period of time, bearing in mind that every 30m turns. It doesn't have to be special, it doesn't even have to care too much about the percentage of the recipe, it tastes a little bit of soup, it likes it. The only small trick is deglazing, melting the bottom of the pot into the soup, making it tastes better, but it's really simple
Recipe Recommendations
- oxtail in 1
- carrots 2 pieces
- red onion in 1/2
- geranyl 1 tablet
- parsley stem 2 pieces
- Canned peeled tomatoes in 1
- dry red wine 1/2cup
- fresh thyme 1 small pinch
- garlic cloves 2 only
- olive oil appropriate amount
- Dry and fresh goods appropriate amount
- sea salt appropriate amount
- freshly ground black pepper appropriate amount
- salty and fresh
- braised
- several hours
- simple
Steps for Cowtail
1
foods: 1 cowtail . 1/2 cup dry red wine (low danining) . 2 carrots . 1/2 red onions . 1 vanilla leaf . 2 silts . 1 small set of fresh centipede . 2 garlic petals . 1 can of leather tomatoes (or 2 medium-sized fresh tomatoes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 
2
Preheated olive oil, fried garlic petals to caramel. The oven preheats 180 degrees。
3
The other boiler is used to filtrate the dry load into a high soup reserve, while some of the vegetables are made from high soup to keep the chromatography。
4
When the oil becomes thinner and there is little smoke, it is put in the dried tails。
5
The tails of the cow will be made of deep caramel colour in part and will be replaced。
6
It's not soft。
7
At this point in time, caramel-coloured adhesives with oil and sugar on the bottom of the pot, which we need。
8
It's like putting tomatoes, fragrance leaves and centipede together。
9
Gradually pour red wine into the bottom of the pot with a wooden spoon to help caramel matter melt into the soup juice and then put it into the tail of the cow, so that the burnt soup is almost flat on the tail of the cow, without too much soup, salt, pepper and taste。
10
Put the pot on tin paper and roll it around。
11
medium-level fire 2-2.5h above and below 180 degrees in oven。
12
when the tail is softer than a bone, it is ready to come out of the pot, filter out the soup juice, and produce sauce with the vegetable vegetables, which can be enjoyed with the tailings of the cow. the rest of the soup in the pot is good for cooking or making noodles。