What is steamed oxtail?

steamed oxtail is a recipe that uses frying or burning, combined with slow cooking for traditionally abundant meat and vegetable stew. Used oxtail is a generally cut tail portion of beef cattle, usually about 2 inches (5 cm) long. The thick tail bone is surrounded by beef and a fat layer. The stew method allows oxtail to cook thoroughly and produce a strong sauce for dripping on cooked vegetables.

Cooks have the opportunity to prepare oxtail meat several days before stewing. The fat layer surrounding the oxtail is usually removed and reveals a lean beef closed tail bone. Salt or other required spices are applied to the meat. Oxtail can be placed in the refrigerator overnight, allowing the spices to infiltrate the interior of the meat. On all sides should be completely roasted OxtaTail. This PAT Method helps to maintain the juice of meat during a slow cooking, preventing the meat from being dry and hard. Chefs can also choose vegetables to choose along with Oxail, including carrots, onionsand celery. The resulting sauce is mixed with oxtail and vegetables during slow cooking and produces a strong sauce that accompanies food. Beef Bouillon is usually added to a small amount to a mixture of the overall viscosity sauce.

Tightly sealed Dutch oven, such as a cast -iron type, is an essential tool for completing stewed oxtail. The sauce, toasted OxtaTail and vegetables should be placed in the Dutch furnace, to provide food with a lid. Chefs can either slow stewed oxtail on the brewhouse, low fire or inside the oven.

Cooking stewed oxtail on Thstovetop can take 1 and 2 hours. A long cooking time ensures that the meat will be soft and melting in the mouth. Cooking in the oven can take longer, normally about 2.5 hours. The key to thorough cooking OxtaTail is to keep the lid closed throughout the cooking process. Repeated food inspection by lifting the lid allows heat to escape from the interior of the Dutch furnace, dreams oflive food temperature and endanger food quality.

steamed OxtaTail is often served with mashed potatoes. Oxail sauce serves as a strong sauce for potatoes. Cooked vegetables complement food and mix with sauce.