I actually wrote a blog about red wine oxtail stew. But somehow it disappeared. Today, I cooked it again. So I rewrote it.
- Prepare oxtail. I used about 600g, 4 pieces. Place them in a big bowl. Season with salt and pepper. Dust them with flour. Just let them be coated with a thin flour layer is enough.
- Heat a pan. Add in oil. Fry oxtail with patience till each side turns beautifully golden brown. Transfer them into a deep pot.
- Prepare vegetables. I used 2 carrots (chopped into small chunks), 1 onion (diced), 1/4 head of cabbage (chopped into medium slices), and 3 chopped cloves of garlic.
- Use the same pan (the one used to fry oxtail) to fry vegetables. Fry for, let’s say 2 mins, or till they become slightly soft. Add in 2 tbsp flour, later while slow cooking, it will thicken the soup. Stir fry evenly.
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