Authentic Asian Sauces
Braised Ox Tail with Red Wine
What You Will Need
Ingredients
- 500 g Ox tail, sectioned
- 120 g Carrot,cut into pieces
- 90 g Celery, cut into pieces
- 1/2 piece Onion, cut into pieces
- 2 pieces Bay leaves (dried)
- 2 Tbsp. Tomato paste
Seasoning
- 60 ml Red wine
- Parsley, chopped (for topping)
Sauce Mix
- 4 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 cups Water
- 150 ml Red wine
- 1 tsp. Sugar
Made with
Lee Kum Kee products
How to make it
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Blanch ox tail in boiling water. Drain.
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Saute tomato paste in 3 Tbsp. oil. Add carrot, celery, onion, bay leaves and ox tail. Stir-fry for about 2 minutes.
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Stir in sauce mix. Cover and cook on low heat for about 1 ½ hours until ox tail becomes tender.
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Stir in red wine and cook for 10 more minutes. Put on a serving plate.
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Sprinkle with chopped parsley.