[Grilled Oxtail with Garlic and Herbs] with double the taste

Overview

Ever since I made tomato oxtail soup, I’ve been out of control! However, after eating like this several times, the foodie began to feel dissatisfied, so new skills must be obtained! I remembered that I used to make big bones and eat them twice. I stewed the bones first, then fished them out and processed them again. The effect was quite good! Why not, let’s do the same with this oxtail~ Hey, don’t tell me, it’s really good! Pretty good! The ox tail, which had been stewed until it was crispy and almost off the bone, after absorbing the sauce and roasting, retained its soft texture and added a rich flavor~~an absolute instant hit~~ When I grilled it this time, I also placed some mushrooms and onions at the bottom of the bowl. In this way, the side next to the mushrooms and onions can be kept as moist as possible, while the other side will be relatively dry. The final result is that when you take a bite, you can taste the caramelized and firm texture, as well as the soft and juicy texture~~ That’s not even the best part~~ The best part is that those areas with tendons add a smooth and glutinous texture, yet have a slightly tough texture that won’t melt in your mouth! ! Let me tell you, before I even swallowed one bite, I was eager to have another bite right away~~ (please don’t despise me for never eating good food...) In short, I have to make all kinds of delicious things, all kinds of things I like!

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• late night snack
• dinner with friends
• winter recipes
• barbecued pork sauce
• coriander
• honey
• mushroom
• olive oil
• onions
• ox tail
• rosemary
• sesame oil
• steamed fish with soy sauce
• black pepper
• garlic
• salt
• small tomatoes

Ingredients

Steps

1. 1 Cook the ox tail in advance until it is almost boneless, take it out and drain as much of the soup as possible;

   

2. 2 Prepare various seasonings (I don’t know why there is cumin powder...);

   

3. 3 In a small bowl, add barbecued pork sauce, steamed fish soy sauce, black pepper, rosemary, honey, and sesame oil, and stir to mix evenly;

   

4. 4 Brush the mixed sauce on the oxtails, try to ensure that every part is brushed, pour the rest of the bowl on the oxtails, cover with plastic wrap, and marinate for about 2 hours or more;

   

5. 5 Prepare mushrooms, chives and other ingredients;

   

6. 6 Shred the onion (just don’t be too thin), remove the roots of the mushrooms and wash them, remove the outermost skin of the garlic, and then cut off about 1/3 of the top, wash the small tomatoes and remove the stems;

   

7. 7 Preheat the oven to 200 degrees. After the pan is heated, add a little olive oil;

   

8. 8 When the oil is hot, add onions and stir-fry over medium heat;

   

9. 9 After the onions are sautéed until they are translucent and fragrant, add the mushrooms;

   

10. 10 Stir-fry over high heat until the mushrooms are slightly soft and have a slightly browned feeling on the surface;

    

11. 11 Turn off the heat and sprinkle with some freshly ground black pepper and salt;

    

12. 12 Take out the onions and mushrooms and place them on the bottom of the baking bowl;

    

13. 13 Place the marinated ox tail into a baking bowl and stuff the slits with halved cherry tomatoes and chopped garlic;

    

14. 14 Brush a layer of remaining sauce on the ox tail surface, and you can also brush some on the garlic;

    

15. 15 .Put it into the preheated oven, middle layer, heat up and down, 190 degrees ~ 200 degrees, bake for about 10 minutes;

    

16. 16 Take out the baking bowl and brush a layer of sauce on the surface of the oxtail;

    

17. 17 Return to the oven and bake for another 10 minutes, until the surface of the oxtail is slightly dry. It has a burnt aroma. After taking it out, put the washed herbs on it and nibble it while it's hot~~