Marinate ox tails in oyster sauce for 30 minutes and brown on al side in canola oil on med high heat. Transfer to sheet pan and add more ox tails. Ox tail on sheet pan after browning.
While browning Ox tails. Saute 2 diced yellow onions in canola oil until translucent. Add minced garlic, ginger and 3 pieces whole star anise. Deglaze with Shao Xing rice wine and reduce to almost dry.
while everything is browning and reducing open 3 can of tomato product and... 3 cans of beef broth..
add tomato product to pot and reduce to 1/2.
After browning all ox tails put into oven at 375 degree for...45 minutes
discard grease from pan and (from oxtail browning.... Deglaze with 1/2 can beef broth, scrap bottom of pan to remove all the fond...
add 2 can beef broth to pot of onion tomato mixture, bring to boil and simmer...
scrap bottom of pan and add pan juices to casserole pot...
Take ox tails out of oven... add ox tails to casserole pot and bring to boil. Transfer casserole to oven and bake at 375 degrees for 2 hours....
prep carrots... prep potatoes.. Blanch vegetable separately and cool, set a side..
Remove ox tails from casserole pot to cool and rest. Now the ox tail stock is ready for thickening...
add a roux and whisk to thicken to your desire....after thicken simmer 10 minutes to cook out raw flour taste. Add the ox tails back to casserole pot. Add par cooked potatoes and carrots...
No comments:
Post a Comment