Ox-tail Stew with Red Wine (紅酒炆牛尾 – Hung Jau Mun Au May)
- 1 ox-tail (~$5/lb… 1 ox-tail = ~$17)
- 1 onion, diced
- 1/2 lb white mushrooms, washed and stem removed
- 3 small carrots, cut into large chunks
- 3 stalks celery, cut into large chunks
- 1.5 cup red wine (I used Cabernet Sauvignon as it was the cheapest option)
- 3 bay leaves
- 1 tsp thyme
- At the store, ask the butcher to cut the ox-tail into chunks transversely (if at a Chinese grocery store, ask them not to split it in half (“hoi been”), which is usual practice).
- At home, in the sink, wash the ox-tail with two rinses, rubbing it to get rid of any small bone fragments. Transfer to a plate and drain. Dab dry with a paper towel (so it won’t splatter in the oil).
- Brown the ox-tail in a wok (~2min each side). While it is browning, sprinkle with salt and black pepper. Transfer to a plate.
- Add everything into the pressure cooker: ox-tail, onions, mushrooms, carrots, celery. Add 1 tsp of salt. Add the herbs.
- Pour in the wine and beef broth.
- Turn on the pressure cooker to “Meat” and “Plus” time. It will take ~1.5hr to cook and decompress.
- Skim off the oil.
- If it’s too watery (because the veggies give out water), boil on the stovetop on high heat to let it simmer down.
- Meanwhile, in a rice bowl, mix soy sauce, 3 tsp corn starch, sprinkle sugar. When it has evaporated a bit (~10min), add the cornstarch mixture into the pot while stirring until desired consistency is reach. Serve in a deep container, or with pasta.