Aka: For my Onii-Chan
2 carrots-150 g
1 celery -100 g
1 onion - 200 g
beef stock - 900 ml
Ox-tail- 2 lb
red wine- 200 ml
3 garlic cloves
4 sprigs of thyme
dry Rosemary- 1 g
1 bay leaf
vegetable oil - 50ml
salt
My chose of animal is beef cattle and my cut is ox-tail. The cooking method for my ox-tail is braising because ox-tail has a lot of connective tissue and it takes long to break down connective tissue so braising is the best method to break down these connective tissues.
1. prepare mirpoix and other ingredients next season the ox-tail with salt and add oil to a pan or roasting pan. preheat the oven to 300 degrees Celsius
2. Next start browning the ox-tail after remove any left over oil. In the same pan add a little of oil and start sauteing mirpoix. First start with Onions then add carrot after that add celery.
3. Once onions start to get translucent add the garlic and saute for another minute. After deglaze the pan with red wine and reduce liquid by half.
4. Once the red wine is reduce add the beef stock and herbs and bring to a boil.
5. Once the liquid starts boiling add back the ox-tail cover with a lid and place it into the oven for 2 hours
6. After the 2 hours remove the lid and the ox-tail and strain the liquid into a separate pot or pan.
Reduce the liquid to a Jue lie consistency
Final product
Consistency for the Jue Lie is able to coat the back of the spoon.
The ox-tail is fork tender
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