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Carrot and Oxtail Stew

Name: Carrot and Oxtail Stew
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: centre-cut oxtail 250g; carrot 250g; spring onion segments, ginger slices, star anise, Shaoxing yellow wine, garlic cloves, sesame oil, soy sauce, corn starch slurry, MSG, and salt — as needed

by CookWhatHK0 saved

Carrot and oxtail stew braises oxtail with Shaoxing wine, star anise, and garlic, layered with carrot and steamed, then napped in a sesame gravy.

Carrot and Oxtail Stew

胡蘿蔔燉牛尾

Ingredients

材料

centre-cut oxtail 250g

牛尾中段 250 克

carrot 250g

胡蘿蔔 250 克

spring onion segments, ginger slices, star anise, Shaoxing yellow wine, garlic cloves, sesame oil, soy sauce, corn starch slurry, MSG, and salt — as needed

葱段、薑片、八角、黃酒、蒜瓣、香油、醬油、濕澱粉、味精、鹽，各取適量。

Instructions

做法

Chop the oxtail into segments and soak in cold water for 1 hour. Blanch briefly in boiling water, then drain.

牛尾斬段，用清水浸 1 小時，放入滾水中焯一焯，撈起。

Place the oxtail in a clay pot, add water, and bring to a boil over high heat. Skim off the foam, then add the Shaoxing yellow wine.

牛尾段放入砂鍋中，加水，大火煮滾，撇去浮沫，加入黃酒。

Simmer over low heat for 40 minutes, then add the spring onion, ginger, star anise, yellow wine, garlic, salt, and soy sauce. Continue simmering to develop a braising stock, and set aside.

細火慢煨 40 分鐘後，加入葱段、薑片、八角、黃酒、蒜瓣、鹽、生抽，繼續細火煨煮成滷汁，備用。

Slice the carrot and arrange neatly alternating with the oxtail in a steaming bowl. Pour over the strained braising stock.

紅蘿蔔切片，與牛尾相間整齊地砌入蒸碗中，倒入過濾好的滷汁。

Place the bowl in a steamer and steam over high heat for 5 minutes. Remove and pour out the steaming juices.

蒸碗放入蒸籠，大火蒸 5 分鐘後取出，倒出蒸肉原汁。

Pour the reserved juices into another pot and bring to a boil. Thicken with a corn starch slurry, drizzle in sesame oil, and sprinkle with chopped spring onion and MSG. Pour back over the steamed bowl to serve.

倒出的原汁放入另一鍋中，開火煮滾，勾薄芡，淋上麻油，撒葱花、味精，澆回蒸碗中即成。