番茄紅燒牛尾 Braised Ox Tail in Tomato Sauce

材料 Ingredients

牛尾 Ox tail 1 磅 lb (450g) 洋蔥 Onion 1 個 each 番茄 Tomato 1 個 each 油 Cooking oil 2 大匙 Tbs 水 Water 2 杯 cup 蔥花 Minced scallion 2 大匙 Tbs 番茄紅燒醬汁 Tomato sauce for stew 1 份 Portion

做法

1.	牛尾用滾水燙3分鐘﹐水要蓋過牛尾。撈出牛尾用冷水沖洗乾淨。番茄去皮去籽切塊。洋蔥切大塊。
2.	將紅燒番茄醬汁準備好。
3.	鍋內2大匙油燒熱﹐放進洋蔥快炒到有香味後加入番茄略炒。
4.	加入牛尾﹐紅燒茄汁及 2 杯水用大火燒滾。
5.	將火關小成中小火。加蓋繼續燜煮1個小時到牛尾變爛。
6.	如果醬汁還剩很多﹐開大火將醬汁收乾到肉的一半高度。
7.	裝盤後撒上一些蔥花。

PROCEDURE

1.	Put the ox tails in boiling water for 3 minutes. The water needs to be over the ox tails. Take out the ox tails and wash them under running water. Skin & seed the tomato. Cut it into big chunks. Peel and cut the onion into big chunks.
2.	Prepare the Tomato Sauce.
3.	Heat 2 tbs of oil in a wok. Add the onion and stir-fry until aromatic. Add the tomato and stir slightly
4.	Add the ox tails, water and the Tomato Sauce and cook in high heat until the mixture is boiling.
5.	Turn down the heat to medium-low. Continue cooking until the ox tails are tender, approx. 1 hours.
6.	Turn up the heat to high and cook until the sauce reduces to the half height of the ox tails.
7.	Place the ox tails in a deep dish and sprinkle minced scallion on top of them.

最後更新 (Last Update): 08/19/2013
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