How do I cook Oxtail in a slow cooker?

OXTAIL does not actually come from the ox - this cut of beef normally comes from the tail of the cow. The meat has a lot of taste, but requires slow and low temperatures. The preparation of Oxtail in a slow cooker provides the wet heat needed to help choose Oxtail. When cooking meat, completely cover it with water or seasoned marinade and allow eight to 10 hours of cooking time. Browning meat before adding to a slow cooker and using a series of spices can also add to the overall taste of the bowl. Thyme, yellow or brown mustard, chopped onions and tomato sauce are all popular accessories for oxtail dishes. Depending on their position, some chefs can also add sliced ​​celery, carrots, potatoes and green peppers.

When you cook OxtaTail in a slow cooker, you should have the lowest heat setting. Browning the meat before it is placed in a slow stove improves its taste and appearance. This step is similar to the preparation of meat on the underpower. You should heat olive oil in a pan on a stove and brown both cutsOxtail surfaces. If the cuts are strong, then the meat can be on its edge to its edge to brown the side.

For the best cooking results, slow cookers should be at least half full, but not more than two -thirds full. Filling to the edge increases the cooking time and causes uneven cooking. The amount of liquid you add also affects the cooking time. It should be enough to completely cover meat without being excessive. Any recipe designed for cooking oxtail in the oven at low heat can be adapted to a slow stove.

The amount of cooked oxtail will help determine the cooking time. A recipe that requires two to three hours in Toen will take at least eight hours in a slow low -level stove. Cooking in a slow stove to set up a high device will take only four to six hours, but this meal is not recommended for high heat. The best way to speed up the cooking process in a slow cooker is ZHAjust food and resist the temptation to lift the lid to look in. Every time you open the lid, you extend the cooking time by 15 to 20 minutes.

One of the advantages of preparing oxtail in a slow stove is that it also allows you to create a spicy sauce using all meat juice. About an hour before the end of cooking time, you can mix water with corn starch or ordinary white flour, open the lid and add the mixture to the cooking pot. The rapid stir of the contents of the slow stove is mixed and the thickener with the juices integrates and is formed until the cooking is done.