Скачать или смотреть EX M 中式炆牛尾 Braised Ox tail

材料 ：600 克 牛尾 （切段）,
1 個（約200克）馬鈴薯,
1小條（約 150克）甘筍,
半個 （約 80克）洋蔥,
約2-3片 薑, 2瓣 蒜頭, 1棵 蔥段, 1片 月桂葉,
1粒八角, 1/4茶匙 花椒,

調味料：
20-30 ml EX M,
1湯匙 柱侯醬,
1/2湯匙 蠔油,
1湯匙 生抽,
1/4 湯匙老抽,
4湯匙 味醂(HON MIRIN),
2湯匙 紹興酒,
10克 冰糖,
1/4茶匙 黑胡椒碎,
約200-250ml（剛蓋過材料即可）水,
適量 鹽/糖,
1/2 茶匙 麻油

做法：
1)牛尾洗淨，冷水下鍋，水沸後再煮3分鐘汆水去腥，撈起過冷水，瀝乾備用。
2)馬鈴薯及甘筍去皮切大塊，洋蔥切件，薑切片，蒜瓣粗切輕拍。
3)中大火熱鍋加油，將牛尾兩面煎至金黃，取出備用。
4)在同一鍋中加少許油，先後爆香薑片、洋蔥、蒜頭，炒至洋蔥變透明且釋放香氣。
5)加入月桂葉、八角、花椒、黑胡椒，灑上紹興酒，炒出香氣。
6) 下柱侯醬、蠔油、生抽、老抽、紹興酒，略炒至均勻上色及聞到醬香味，再放牛尾一同炒勻。
7)加 Ex-M、味醂、紹興酒，炒出香味，拌勻令牛尾全面蘸滿醬汁。
8)加入馬鈴薯及甘筍，然後加水至剛好蓋過食材。
9)放入蔥段及冰糖，煮滾後加蓋轉細火炆煮1.5–2小時，至牛尾軟腍。
10)試味，視乎個人口味加鹽或糖調味。
11)打開蓋轉大火略為收汁，汁濃即可。
12) 完成後加上麻油提香，可加芫荽或蔥花裝飾，上菜享用。

Ingredients:
600g Oxtail, 1 medium pc（approx. 200g) Potato,
1 small pc (approx. 150g) Carrot, ½ pc (approx. 80g) Onion,
2-3 slices Ginger , 2 cloves Garlic,
1 pc Spring onion, 1 pc Bay leaf,
1 pod Star anise, 1/4 tsp Red peppercorns,

Seasonings:
20-30ml Exotica Umami Ex M,
1 tbsp Chu Hou sauce,
1/2 tbsp Oyster sauce,
1 tbsp Light soy sauce,
1/4 tbsp Dark soy sauce,
4 tbsp hon mirin,
2 tbsp Shaoxing wine,
Rock sugar 10g,
Ground black pepper 1/4 tsp,
Water ~200–250ml (just enough to cover ingredients),
Salt/sugar To adjust seasoning at the end,
Sesame oil 1/2 tsp (added at the end for aroma)

Instructions:
1)Rinse oxtail thoroughly. Place in a pot of cold water and bring to a boil. Parboil for 3 minutes to remove impurities. Drain and rinse under cold water. Set aside.
2) Peel and cut potatoes and carrots into large chunks. Chop onion, slice ginger, and lightly crush garlic cloves.
3)In a large saucepan over medium-high heat, add a bit of oil. Sear the oxtail pieces on both sides until golden brown. Remove and set aside.
4) In the same pot, add a little more oil. Sauté ginger, onion, and garlic until fragrant and the onions turn semi-translucent.
5) Add the bay leaf, star anise, red peppercorns, and black pepper. Splash in some Shaoxing wine and stir-fry to release the aromas.
6) Mix in Chu Hou sauce, oyster sauce, light soy sauce, and dark soy sauce. Stir-fry until evenly coated and fragrant.
7) Return the seared oxtail to the pot. Add EX-M sauce, mirin, and Shaoxing wine. Stir well to ensure each piece is coated with sauce.
8) Add potato and carrot chunks. Pour in just enough beef stock or water to cover everything.
9) Toss in spring onion sections and rock sugar. Bring to a boil, cover with a lid, then reduce to low heat and braise for 1.5 to 2 hours, until oxtail is tender.
10)Taste and adjust with salt or sugar according to preference.
11) Uncover and turn to high heat for a few minutes to slightly reduce the sauce to a rich consistency.
Drizzle with sesame oil before serving. Garnish with chopped coriander or spring onion. Enjoy!