Appetizer of Oxtails with Sweet Peppers
⏳ Time
4 hours
🥕 Ingredients
13
🍽️ Servings
12
Description
Appetizer of Oxtails with Sweet Peppers
Ingredients
- Oxtail - 2 pieces
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Celery stalk - 7.1 oz
- Tomatoes - 7.1 oz
- Vegetable Oil - 2 fl oz
- Red Grape Juice - 25 fl oz
- Sweet Pepper - 6 pieces
- Bay leaf - 1 piece
- Green peppercorns - 5 pieces
- Cilantro - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the oxtails into pieces of 250–300 grams.
Step 3
Chop the onion, carrot, and celery randomly.
Step 4
Cut the tomatoes into wedges.
Step 5
In a skillet, heat some vegetable oil and fry the oxtails until golden brown, seasoning with salt and pepper.
Step 6
Separately, sauté the onion, carrot, celery, and tomatoes in vegetable oil.
Step 7
Add the vegetables to the oxtails, pour in the wine, and reduce the wine by half over high heat.
Step 8
Pour water into the skillet to cover the meat, bring to a boil, reduce the heat, cover with a lid, and simmer for 4 hours.
Step 9
Place the sweet peppers on a baking sheet and send them to an oven preheated to 392°F for 40 minutes. Turn the peppers halfway through baking.
Step 10
Cover the roasted peppers with plastic wrap and let sit for 10 minutes.
Step 11
Peel the peppers from the skin and seeds and cut them into strips.
Step 12
Towards the end of the simmering, add salt, bay leaf, and peppercorns to the oxtails.
Step 13
Remove the oxtails and separate the meat. Strain the broth and reduce it to a thick sauce.
Step 14
On a plate, arrange pieces of oxtail, drizzle with sauce, add the peppers, and garnish with cilantro leaves.
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