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taa.actecher
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Easy Chinese Roast Cow Tail Recipe: Delicious & Flavorful!
A mouth-watering recipe for Chinese Roast Cow Tail, tender and rich with aromatic spices. Perfect for a hearty meal, this dish will impress your family and friends with its deep flavors and succulent texture. Follow our step-by-step guide to achieve culinary perfection.
#chinese
#roast
#cow tail
#beef
#slow cook
#savory
#recipe
#easy
#comfort food
Raw Cow Tail Pieces
Recipe Information
20m
Prep Time
3h 40m
Cook Time
4h
Total Time
4
Servings
Medium
Chinese
English
Nutrition (per serving)
700
Calories
60g
Protein
20g
Carbs
45g
Fat
Searing the Cow Tail
Ingredients
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Servings: 4
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Braising in the Pot
Instructions
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- Prepare the Cow Tail: Rinse the cow tail pieces thoroughly under cold water. Pat dry with paper towels. Season generously with salt and black pepper.10m
Preview10mPreviewPrepare the Cow Tail: Rinse the cow tail pieces thoroughly under cold water. Pat dry with paper towels. Season generously with salt and black pepper. - Sear the Cow Tail: Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the cow tail pieces and sear on all sides until nicely browned. Remove the seared cow tail and set aside.10mPreview10mPreviewSear the Cow Tail: Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the cow tail pieces and sear on all sides until nicely browned. Remove the seared cow tail and set aside.
- Sautรฉ Aromatics: In the same pot, add a little more oil if needed. Add sliced ginger, chopped green onions, and crushed garlic. Sautรฉ for 2-3 minutes until fragrant.3m
Preview3mPreviewSautรฉ Aromatics: In the same pot, add a little more oil if needed. Add sliced ginger, chopped green onions, and crushed garlic. Sautรฉ for 2-3 minutes until fragrant. - Add Liquids and Spices: Return the seared cow tail to the pot. Pour in the soy sauce, Shaoxing wine, water or beef broth. Add brown sugar, star anise, and cinnamon stick. Bring the mixture to a simmer.5m
Preview5mPreviewAdd Liquids and Spices: Return the seared cow tail to the pot. Pour in the soy sauce, Shaoxing wine, water or beef broth. Add brown sugar, star anise, and cinnamon stick. Bring the mixture to a simmer. - Braise/Roast until Tender: Cover the pot tightly and transfer to a preheated oven at 160ยฐC (325ยฐF). Braise for 3 to 4 hours, or until the cow tail is fork-tender and practically falling off the bone. Alternatively, simmer on the stovetop over low heat for the same duration.3h 30m
Preview3h 30mPreviewBraise/Roast until Tender: Cover the pot tightly and transfer to a preheated oven at 160ยฐC (325ยฐF). Braise for 3 to 4 hours, or until the cow tail is fork-tender and practically falling off the bone. Alternatively, simmer on the stovetop over low heat for the same duration. - Serve: Carefully remove the cow tail from the pot. Strain the sauce and reduce it over high heat until slightly thickened, if desired. Serve the roast cow tail immediately with the rich sauce, garnished with fresh chopped green onions.10m
Preview10mPreviewServe: Carefully remove the cow tail from the pot. Strain the sauce and reduce it over high heat until slightly thickened, if desired. Serve the roast cow tail immediately with the rich sauce, garnished with fresh chopped green onions.
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๐ก Tip: Click on any step to mark it as completed and track your cooking progress!
