Double flavored [roasted oxtail with garlic and vanilla](zi wei jia bei de da suan xiang cao kao niu wei )

Double flavored [roasted oxtail with garlic and vanilla]

Introduction:

"Since we made tomato and oxtail soup, it's out of control! However, after several times of eating like this, the food began to be unsatisfied, so the new skills must get! Think of before do "big bone two eat", is also the first bone stew, and then fished out and then secondary processing, the effect is very good! Simply, this oxtail, let's do the same ~ hey, don't say, it's really good! Pretty good! The beef tail, which had been stewed until crisp and almost boneless, absorbed the sauce and roasted, which retained the soft taste and added rich flavor ~ ~ absolute second kill ~ ~ when I roasted this time, I also padded some mushrooms and onions at the bottom of the bowl. In this way, the side next to the mushrooms and onions will keep the taste as moist as possible, while the other side will be relatively dry. The final result is that when you take a bite, you can eat burnt fragrant and firm, but also soft and juicy ~ ~ this is not the best ~ ~ the best thing is that those places with tendons add a smooth glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinous glutinou!! Let me tell you, before you swallow a mouthful, you can't wait for another mouthful In a word, all kinds of delicious, all kinds of like, all kinds of still have to do

Production steps:

Step 1: cook the boneless cow's tail in advance and drain the soup as much as possible;

Step 2: prepare all kinds of seasonings (I don't know why there is a cumin powder.) ；

Step 3: in a small bowl, add barbecued sauce, steamed fish, soy sauce, black pepper, rosemary, honey and sesame oil in turn, and mix well;

Step 4: brush the mixed sauce on the oxtail, try to ensure that every place is brushed, the rest of the bowl is also poured on the oxtail, covered with plastic film, marinate for about 2 hours or more;

Step 5: prepare mushrooms, chives and other raw materials;

Step 6: shred the onion (not too thin), remove the root of the mushroom and wash it, remove the outermost skin of the garlic, then cut off about 1 / 3 of the top, wash the tomato and remove the pedicel;

Step 7: preheat the oven 200 degrees. Heat the pan and add a little olive oil;

Step 8: when the oil is warm, add the onion and stir fry over medium heat;

Step 9: fry onion until transparent and fragrant, then add mushroom;

Step 10: stir fry the mushroom in high heat until the mushroom is slightly soft and the surface is a little brown;

Step 11: turn off the heat and sprinkle with freshly ground black pepper and salt;

Step 12: take out the onion and mushroom and lay them on the bottom of the baking bowl;

Step 13: put the pickled tail into the baking bowl, and fill the gap with half cut tomatoes and split garlic;

Step 14: brush a layer of remaining sauce on the surface of the cow's tail, and brush some on the garlic;

Step 15: put into the preheated oven, middle layer, heat up and down, 190 ~ 200 ℃, bake for about 10 minutes;

Step 16: take out the baking bowl and brush a layer of sauce on the surface of oxtail;

Step 17: put it into the oven again and continue to bake for 10 minutes until the tail is slightly dry. It has a burnt smell. After taking it out, put on the washed vanilla and chew it while it's hot~~

Materials required:

Cow tail: About 500g

Onion: 1 / 4

Mushroom: right amount

Tomato: a little

Garlic: one head

Coriander: one

Olive oil: a little

Barbecued pork sauce: 15ml

Steamed fish and soy sauce: 5ml

Black pepper: a little

Rosemary: a little

Honey: 5ml

Sesame oil: a little

Salt: a little

Precautions: 1. Don't stew oxtail too badly, so as not to fall apart as soon as it is fished out; 2. Adjust the sauce and side dishes according to your personal preference; 3. The longer oxtail is pickled, the better it tastes. In addition, there is no need to add salt in the sauce; 4. The barbecue sauce used here is my own. It can also be replaced by other sauces; 5. Stir fry the onion and mushroom first to enhance the flavor; 2. Prevent them from oozing too much water when baking; 6. Oxtail doesn't need to be roasted for too long to avoid dry taste, as long as the surface is slightly tight and has a burnt flavor. In addition, when you take out the middle and brush the sauce, you can turn the oxtail upside down according to your preference.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Wei Jia Bei De Da Suan Xiang Cao Kao Niu Wei