紅酒燴牛尾 Braised Oxtail in Red Wine **字幕CC Eng. Sub**

🟢材料：
牛尾 1 公斤
紅酒 750 毫升
西芹 200 克
甘筍 300 克
蕃茄 500 克
洋蔥 1 個
油浸蕃茄乾 50 克
茄膏 2-3 湯匙
迷迭香、月桂葉、蒜頭、紅蔥頭 適量
鹽、黑胡椒、麵粉 適量

🟢做法：
1️⃣ 甘筍、西芹、洋蔥洗淨切丁，蕃茄切塊或去皮切丁。
2️⃣牛尾汆水，洗淨吸乾水，撤上少許麵粉，煎至金黃盛出備用。
3️⃣爆香蒜頭、乾蔥頭、洋蔥，轉小火爆香茄膏，下甘筍、西芹、蕃茄及油浸蕃茄乾翻炒。
4️⃣下牛尾、迷迭香、月桂葉、黑胡椒、糖、鹽及紅酒（紅酒留少許後下)小火炆 90 分鐘。
5️⃣炆完後關火焗 1 小時，再煮滾後加入剩餘紅酒出鍋。

🟢Ingredients:
Oxtail - 1 kg
Red wine - 750 ml
Celery - 200 g
Carrots - 300 g
Tomatoes - 500 g
Onion - 1
Sun-dried tomatoes in oil - 50 g
Tomato puree - 2-3 tablespoons
Rosemary, bay leaves, garlic, shallots - as needed
Salt, black pepper, flour - as needed

🟢Cooking Directions:
1️⃣ Wash and dice the celery, carrots, tomatoes, and onion.
2️⃣ Blanch the beef tail in boiling water, then rinse and pat dry. Dust with flour and pan-fry until golden brown. Set aside.
3️⃣ Sauté garlic, shallot, and onion until fragrant, then stir in the tomato puree. Add the diced celery, carrots, tomatoes, and sun-dried tomatoes. Stir-fry for a few minutes.
4️⃣ Add the beef tail, rosemary, bay leaves, black pepper, sugar, salt, and red wine (leaving a little bit for later). Simmer on low heat for 90 minutes.
5️⃣ After simmering, turn off the heat and let it sit in the pot for an hour. Then bring it to boil again and add the remaining red wine before serving.

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