Braised Ox Tail with Red Wine
What You Will Need
Ingredients
- Ox tail 500 g [sectioned]
- Carrot (s) 120 g [cut into pieces]
- Celery 90 g [cut into pieces]
- Onion(s) 1/2 pc [cut into pieces]
- Red wine 60 ml
- Bay leaves 2 pcs [dried]
- Tomato paste 2 tbsp
Marinade
- Premium Oyster Flavored Sauce 4 tbsp
- Water 2 Cup
- Red wine 150 ml
- Sugar 1 tsp
Seasoning
- Parsley [chopped, for topping]
Made with
Lee Kum Kee products
How to make it
-
Blanch ox tail in boiling water. Drain.
-
Saute tomato paste in 3 tbsp oil. Add carrot, celery, onion, bay leaves and ox tail.
-
Stir-fry for about 2 minutes. Stir in sauce mix. Cover and cook on low heat for about 1 1/2 hours until ox tail becomes tender.
-
Stir in red wine and cook for 10 more minutes. Put on a serving plate.
-
Sprinkle with chopped parsley.
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