Recipes
Braised OX Tail with Red Wine Sauce in Korean Style
Braised OX Tail with Red Wine Sauce in Korean Style
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Clean and pat dry the ox tail. Marinate with Chung Jung One Beef Galbi marinade for 45 minutes
Step 2
Cut the onion, carrot and celery into medium size
Step 3
Thinly slice the leek and soak into water. Set aside
Step 4
Dust the ox tail with the flour
Step 5
In a pot, melt the butter on medium heat. Sear the oxtail until golden brown. About 10-15 minutes and transfer to the side
Step 6
In the same pot, add some oil on medium heat. Sauté the onion, carrot and celery for 10 minutes until fragrant. Add the tomato paste and cook it for 2 minutes
Step 7
Add the red wine, beef broth and bay leaves. Bring it to boil, add the ox tail back. Reduce the heat to medium low and cover the lid. Braise it for 3 hours until the ox tail is tender
Step 8
Discard the bay leaves. Top with sliced leek
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Clean and pat dry the ox tail. Marinate with Chung Jung One Beef Galbi marinade for 45 minutes
Step 2
Cut the onion, carrot and celery into medium size
Step 3
Thinly slice the leek and soak into water. Set aside
Step 4
Dust the ox tail with the flour
Step 5
In a pot, melt the butter on medium heat. Sear the oxtail until golden brown. About 10-15 minutes and transfer to the side
Step 6
In the same pot, add some oil on medium heat. Sauté the onion, carrot and celery for 10 minutes until fragrant. Add the tomato paste and cook it for 2 minutes
Step 7
Add the red wine, beef broth and bay leaves. Bring it to boil, add the ox tail back. Reduce the heat to medium low and cover the lid. Braise it for 3 hours until the ox tail is tender
Step 8
Discard the bay leaves. Top with sliced leek