Oxtail Goulash is just fantastic to be served in this rainy, cold weather. Here is how I cook them in my own kitchen
Add 2 tablespoon of flour to a kg of oxtail. Heat pot on medium high, add 3 tablespoon of cooking oil, and brown the ox tail for approximately 5 to 6 minutes
In a blender, blend together 2 whole yellow onion and 5 cloves of garlic
Once the oxtail is nicely brown on all sides add the blended onion and garlic and fry for 3 minutes or until onion turn translucent but not brown
Add two cans of tomatoes. You can see here that I used two different kind of tomatoes, as I discovered that it resulted in better taste of the goulash
Add 4 cans of water to the mixture, and the following herbs: Mixed herbs, mixed pepper, bay leaves and some dried small chili (if you want your goulash to be a little bit spicy)
Leave it to boil for at least 3 hours, so that the oxtail will be really tender and the meat will just fall off when served
Add 2 cups of chopped potatoes during the last half and hour of cooking time. Do not overcooked the potatoes as this will make the goulash a little too thick
Ready to be served
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