Braised Beef Oxtail with Red Wine, Tomatoes and Carrot

Braised oxtail with red wine, tomato and baby carrot!

Braised oxtail in a kick’in tomato soup! the answer that i said once my mom asked what i’m craved before my thesis examination. Braised beef always comfort my days. Melted and tender meat with a rich broth can save me from my nervous and forgot a little about the exam that  i’m gonna facing up that days.My family is a big oxtail lover and we used to had a clear oxtail soup or semur buntut (oxtail soup with sweet soy sauce). We usually cut  it one and a half inches thick and slow cooked it until the meat is suckable instead of chewable.

 

Well, actually the braised oxtail in rick tomato broth or sup buntut bumbu tomat are really works for me. Thanks God that i passed the test with honour. I’m officially become a dentist co-assistant and need to catch up my clinical requirement for next two years to become a professional dentist. Wish me luck within my dental college clinical courses program.

Sup buntut sapi dengan bumbu tomat

I you want to make a rich and a deep tomato broth, you should use sun dried tomato. I use my unblanched homemade sun dried tomato, that’s why the broth got rather dark color. Becarefull when you pour the dark soy sauce into the soup since i pour it without spoon.  This made the broth ever darker.

Braised Oxtail Recipe :

Ingredients:

• 1,5 kg oxtails
• 1 pack baby carrot (about 250 gr)
• 2 large tomato, deseeded, pureed
• 50 gr homemade sun dried tomato, soaked in hot water, processed
• 1/2 cup canned  tomato pasta
• 5 cloves garlic roughly chopped
• 1/2 cup shiitake mushrooms, cut in half
• 1 cup red wine
• 1 tsp dark soy sauce
• 4 cups water
• 4 Tb dark brown sugar
• 1 Star Anise
• 4 cm ginger, bruised
• 5 cloves garlic roughly chopped
• Salt and black pepper to taste
• 2-3 dried chilies (optional)

Instruction:

• Heat up 1 tbsp oil in a heavy-bottom braiser over medium-high heat, brown both sides of oxtail, drain excess oil and set aside
• Saute the garlic, ginger, star anise until slightly browned
• Put the seared oxtail back in the skillet and add the dried chillies andthe shiitake mushrooms, continue saute another two minutes
• Pour the tomato puree, sun dried tomato and tomato pasta until the water content are reduced
• Pour the red wine, water and the rest of ingredients, bring to boil
• Set your stove into a lowest and simmer until oxtails are tender for about 2 hours
• Add the carrot 30 minutes before finish cooking
• Check to see if additional water is needed during braising process
• Seasoning with more salt is recommended when finished
• Serve with deep fried shallot

i served the braised oxtail with couscous

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