Delicious, super delicious
500 grams of oxtail
2 tomatoes
Half an onion
1 carrot
2 sticks of celery
1 glass of red wine
4 slices of ginger
3 pieces of fragrant leaves
1 TBSP salt
1 TBSP black pepper
2 sprigs of thyme
Bring the oxtail to a boil with cold water, cook for another two minutes, skim off the float, drain.
The information illegally crawled from experience
After the oxtails have simmered for about half an hour, chop half an onion, a carrot, two parsley and two tomatoes into chunks.
Start sauting the garnishes in order, sauting the Onions until soft, then add the tomatoes until they are sanded, and finally add the parsley and carrots, stirring for a while.
Add the sauteed garnishes to the oxtail, add three cilantro leaves and a few sticks of thyme, cover and bring to a boil on high heat, then turn down the heat and simmer for an hour.
Season with salt, cover and simmer for half an hour
Remove the lid and discard the thyme (this step can be ignored for the sake of appearance), add some black pepper, add a few new sticks of thyme and serve.
1. The enamelled cast iron pot has good sealing, so it takes two hours to cook the oxtail through, and if you use a casserole pot, two hours is definitely not enough!
2. The amount of materials the family can add