Efficacy

Oxtail is rich in protein and fat and it has the functions of benefiting qi and blood, strengthening the bones and muscles, improving the weakness and nourishing the appearance. It is very suitable for eating during autumn tonic. Tomato is rich in carotene, vitamin C and B vitamins.

Ingredients

Cooking Steps

1、Defrost the oxtail, wash and peel the carrots, wash and slice the onions, wash and chop the celery, peel and slice the garlic.

2、Wash the oxtail and drain the surface.

3、Dip a little flour on the surface of the drained oxtail.

4、Fry the oxtail until it is colored, then braise it. Heat the pot, add the olive oil. When the olive oil is hot, add butter. After melting the butter, put the oxtail which is dipped in flour into the pot. Fry it over medium heat until it is golden and slightly charred on both sides.

5、If the pan is not big enough, fry the oxtail in batches. Set the fried oxtail aside.

6、Fry the garlic in the oil left over from the pot which is used to fry the oxtail. Add onion and cook over medium heat for about 3 minutes until the onion slices are transparent. If the pot is slightly sticky, you can add some red wine.

7、Add carrot and stir over high heat, and add the chopped tomatoes.

8、The tomatoes are soon fried and turn into tomato soup.

9、Return the oxtail to the pot and stir well with the soup. When the soup returns to the boil, turn down the heat and simmer for 2.5 hours. An ordinary pot may take more than three hours. You can turn the oxtail over once during this process. Season with salt half an hour before it is out of the pot. If the soup is lacking, you can add some hot water or red wine.

10、Taste it before it is ready. Add some salt and pepper for the final seasoning. You can also garnish with celery.