Wine tail
By VicentaLakin
The most famous Spanish food is seafood, such as seafood and cod pie, and meat does not seem to be common. But this red-coloured tail has a strong Spanish ethos — the perfume of olive oil and red wine, the sour sweet taste of fresh tomatoes and ketchup, and the colour of the red fire, combined with the unique taste of the roasted cowtail. It's delicious to eat like a Westerner, or a Chinese dish。
Recipe Recommendations
- sour and salty
- stewed
- an hour
- ordinary
Steps for Wine tail
1
Cowtails washed, flour, black pepper powder and salt added; fully pacified, pickled for 15 minutes
2
Onion slices, carrot cutters, fresh tomatoes to cut the squares; garlic cut the ends
3
(b) A large spoon of olive oil is added to the frying pan, a hot pot of cool oil and a small fire is slowly frying the tails of a cow to two sides of gold
4
Add onions, carrots and garlic; turn onions soft and make scents
5
(b) Cooking red wine while turning the flames evenly
6
(b) Continue to boil to the point where the soup is thick and most of the ketchup is added, evenly
7
(b) Cook hot water (or soup), evenly folded8
Go to the pot. When the fire is boiled, it will be boiled slowly
9
A small spoon of olive oil with ketchup
10
Joined in the stew, evenly fried, covered with a pan cover, with a small fire standing for about one to one and a half hours until the cow's tail rots
11
(b) Add the remaining tomato platinum when the soup is thicker
12
Just boil up to the soup again。Wine tail Make Tips
1. Oxtail becomes very tender easily when stewed with tomatoes and ketchup. You can also use a pressure cooker, which greatly shortens the cooking time, but the oxtail will not absorb the flavor as well; it tastes better to slow-cook it in a stew pot.
2. Ketchup enhances the color and sweet-and-sour taste of the dish and is also very nutritious, so do not omit it.
3. You can also avoid switching pots and stew it directly in the wok; just add a bit more water.