The recipe for stewed ox tail with carrots and bread

Beef tail contains high zinc content stewed with carrots, fresh vegetables to help increase resistance during the Covid-19 epidemic season.
Instead of stewing with traditional medicine, housewives can try combining oxtail with carrots and celery to prepare nutritious dishes for the whole family during the epidemic season. Beef tail stewed with carrots has a natural sweetness, rich in meat, simmered bones, best when used with bread or vermicelli.

Processing time: 3 hours Servings: 4 people Resources – 1 kg of ox tail – Onions, carrots, celery, garlic – Madeira wine, wine – Beef broth – Spices: Cooking oil, ketchup, bay leaf, musk, juniper, cloves, pepper, cornstarch, salt Processing Step 1: – Chop the onion – Peel and cut carrots – Chop the celery – Minced garlic and thyme Step 2: – Arrange the oxtails in layers, season with salt and pepper and marinate for 4-5 minutes – Heat 3 tablespoons of oil in a large pot – When the oil is hot, saute onion, carrot, celery and minced garlic for about 10 minutes – Add ketchup and stir for about 30 seconds – Add Madeira, wine and continue cooking on the stove – Put the marinated oxtail in the pot, then add beef broth and water – Stew the oxtail with the ingredients for about 2.5 hours, occasionally skimming the surface Step 3: – Wrap thyme, bay leaves, juniper and cloves with a piece of cheesecloth, then add to the pot of broth, cook for another 30 minutes – Remove the oxtail from the pot and let it cool a bit, using your hands or fork to separate the meat from the bones – Add cornstarch to the pot to thicken the broth and enjoy