Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. The oxtails take on flavor very easily, so this red wine oxtail stew is perfect for beef and wine lovers!
Season the ox tail with olive oil, red pepper powder, black pepper, salt, flour. You may soak the ox tails in red wine and leave in refrigerator overnight, however this is optional.
Cook the seasoned ox tail in a pan using medium heat until golden brown. Then set aside.
Sauté vegetables (chopped onions, carrots, tomatoes, celery) until half cooked. Then add paprika powder, black pepper, bay leaves, tomato paste, lightly stir-fry until fragrant.
Place all cooked vegetables, and ox tail in a large pot, and pour in the red wine. Let it simmer on low heat for at least 2 hours. The longer it simmers, the more tender and flavorful it becomes. Serve once ready.
Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetables such as carrots, green pepper, and onions.Details
Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore. The dish consists of pork ribs stewed with a mixture of fragrant herbs and spices such as star anise, ginger, garlic, cloves, and fennel seeds - simple yet hearty.Details
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It is incredibly easy to prepare - perfect to be made over the stovetop, or in an instant pot.