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Make red wine braised oxtail (oxtail bourguignon) that’s fall-apart tender with a deep, glossy sauce. We brown the oxtail hard, cook down mirepoix + tomato paste, reduce a full bottle of dry red wine by half, then braise in stock with bay leaves. Finish oven-uncovered for extra browning, skim the fat, and add fresh carrots & pearl onions for snap. Serve with: mash, polenta, or buttered noodles. This was one of the very first dishes I cooked following a recipe. When I first started trying to cook, I always felt really badass adding red wine to my cooking, probably because I was way too young to be allowed a glass. That was as close as it got to drinking wine. I still remember tasting the first attempt. The oxtail had a very strange acidity to it. It turned out I never gave the alcohol enough time to evaporate before adding more cooking liquid. Because of how alcohol evaporates (there are many wonderful articles/papers on this topic), once you add the cooking liquid, you will not be able to meaningfully evaporate more. It was a lesson I would never forget. I also thought it would be interesting to introduce an alternative way to stove-top braising - cooking the whole cast iron pot in the oven. This is a method I first tried when I was obsessed with cooking bolognese. The oven gives the surface of the pot a lot more browning, which introduces much deeper flavours. There are two downsides to this method though. 1) You have to attend to it quite regularly to even out the browning by mixing. 2) Your kitchen will smell like oxtail. The latter is only a problem if you have an open-plan kitchen like mine. Smelling your wonderful cooking for three long hours will remove quite a bit of your appetite. You can achieve a very good result cooking the whole thing on the stove with the lid on. That way, you can forget about it and come back in three hours. 0:00 - Intro 0:29 - Searing the Oxtail 1:15 - Preparing the Aromatic Vegetables 2:08 - Finishing Browning the Oxtail 2:47 - Sweating the Aromatic Vegetables 3:19 - Tomato Puree 3:32 - Reducing the Red Wine 4:24 - Chicken Stock & Bay Leaves 5:25 - 2 Cooking Options 5:45 - Finishing the Oxtail Stew 8:15 - Garnish Ingredients Oxtail - about 1 kg Carrots - 3 unpeeled and cut into chunks, 3 peeled and cut into bite-size Celery - about 2 sticks, cut into chunks Onion - 1 large, cut into chunks Garlic - 3 cloves Pearl onions (optional) - peeled Tomato puree - about 200 ml Bay leaves - about 3 (Cheap) dry red wine - 750 ml Chicken stock (homemade or store-bought) - about 750 ml Salt Black pepper Vegetable oil Parsley - thinly sliced Directions 1. Preheat the oven to 150°C (302°F) fan. 2. Heat the cast iron pot on medium-high heat (induction 7.5) and add vegetable oil. Season the oxtail with salt and black pepper. Once the oil starts to shimmer, add the oxtail pieces. Make sure they form one layer. Do not crowd the pan. Brown them in batches if necessary. 3. Once the oxtail pieces are browned on all sides, remove them from the pot and add the unpeeled carrots, celery, onion, and garlic. Cook until the vegetables are slightly browned. 4. Add tomato puree and stir to mix. Cook for about another minute. 5. Add red wine and cook to evaporate the alcohol. You should aim to reduce the wine by about half. This should take at least 5 minutes. 6. Add oxtail back to the pot and add just enough chicken stock to cover most of the ingredients. Bring the pot back to a simmer. 7. Add bay leaves and whatever herb you desire. 8. Add the pot to the preheated oven and cook for about 3 hours. Stir to even out the browning every half an hour. 9. After three hours, remove all the aromatic vegetables and the herbs. Skim off most of the fat. The dish can be served at this stage if desired. 10. Add carrots and pearl onion to the pot and cover with a lid. Cook for another 30 minutes on the stove at medium-low heat (induction 4.5). 11. Serve and garnish with thinly sliced parsley. ____ Follow us on Instagram: / w2kitchn #W2Kitchen #oxtails #oxtailrecipe