Ox Tail in Red Wine

Back in October 2008 Julie and I went to the Bayview Kitchen for dinner. It is a small restaurant run by a family and it is just at the intersection of Major McKenzie Drive and Bayview Avenue in Richmond Hill. The food was superb. Only an exceptionally experienced chef can produce such delicious food.

The dish we like most is ox tail. Julie and I simply love this dish. I remember we have made ox tail in red wine several times. It is quite simple. I would like to share it with my fellow boomers. Ok, let start:

Ingredients

ox tail (beef tail) 3 pounds
red wine 2 cups
salt 1 teaspoon
onions (cut up) 2
crushed garlic 2
chopped celery 2 cups
carrots (cut up) 3
water 2 cups
ginger 5 slices
tomatoes (cut up) 5
green onion 2 stalks
red pepper 2

Method

1. wash ox tail chunks clean with cold tap water
2. put the ox tail chunks into a pot of cold water. Boil them with gingers (2 slices) green onion (2 stalks) and cooking wine (1 tablespoon) until they boil for another 10 minutes. Now the ox tail chunks are cleaned with no blood smell (taste) and ready for the third step,
3. stir fry the ox tail chunks on the wok for another 5 minutes with a tiny bit of vegetable oil only.
4. Now prepare a pot with 2 cups of red wine, 2 cups of water add on the carrots and red onions, tomatoes, red pepper and celery as well as the ox tail chunks and boil them for about 2 hours.
5. Now, the Red Wine Braised Ox Tail is done and ready to serve.

Is it simple? We would share with you more cooking. Healthy eating.