Red Wine Braised Bull's Tail
- Ingredients
- Bovine tail300 grams
- Daikon radish 2 piecesOnion
- 1 pieceRed
- Grapes wine 300 mlRice wine
- 20 mlDark soy sauce
- 30 mlCinnamon stick
- 1 pieceBay leaf
- 4 piecesSpring onion
- 1 pieceGinger
- 4 piecesSugar
- 15 gSalt
- 10 gRed wine braised bovine tail steps
- Radish
-
1.Cut radishes into cube-shaped pieces, onion cut into similar size cubes. Boil water with 2 slices of ginger and spring onion. Add rice wine, put washed bovine tails in, boil until scum appears, then rinse bovine tails repeatedly to clean;In another pot, add a little oil, half the onions, fry until golden brown, then add the washed bovine tails and stir-fry to release fragrance;
-
Add dark soy sauce, bay leaves, cinnamon stick, stir-fry until colored, pour in red wine to cover the surface of the bovine tails, add sugar and the remaining 2 pieces of ginger, boil soup until boiling, then simmer over low heat for 1 hour with lid on;
-
Reduce liquid to half. Use a bamboo skewer to poke the bovine tail until soft. Add the remaining onions and radishes, salt, cover and simmer for another 20 minutes or until sauce thickens.
-
Tips
- Retail stores can purchase bovine tails, usually already de-scaled, cut into segments, just wash and remove fishy smell at home to cook;
-
It is recommended to use the tip of the bovine tail for this dish, with a diameter of 2-3 cm after cutting open, as it is tender and easier to mature and absorb flavors;Bovine tails need blanching to remove fishy smell; using onions, ginger, cinnamon sticks, etc., can also help remove fishy smell and enhance flavor. Do not omit them;
The wine in the dish is optional, it gets absorbed by the bovine tail after repeated cooking, alcohol evaporates. No worries about getting drunk, only leaving a fragrant, rich taste and red color;
Dark soy sauce also serves for coloring. If there are fewer vegetables in the dish, reduce salt usage, can add at last.Steam Evaporate, do not worry about it going sour; what remains is the fragrant and rich taste with a red hue.
Dark soy sauce also serves to color the dish. If there are fewer vegetables in the recipe, less salt should be used, and it can be added later.
