Oxtail Braised in Red Wine

[@foodatasty]

so great cooking! i only used to eat oxtail soup, never eat like this before. so wanna try it.

[@w2kitchen]

Thank you so much. I also like oxtail soup. Maybe that's an idea for my next video!

[@foodatasty]

yeah pretty good!!!@@w2kitchen

[@lourdesrubang448]

I found your oxtsil recipe so delicious, i have to look for this recipe, i will cook fir visitirs for dinner❤

[@LunaWolf6891]

I grew up with Oxtail soup, I learned to cook it from my British Mother and I have often wondered if there was another way to cook it as I have been eating it the same way for 50 years so I am looking forward to cooking this recipe next winter. Thank you and may I also say you have a wonderful laugh and are a pleasure to learn from.

[@nikopipo2643]

Looks great. Awesome video quality btw.

[@w2kitchen]

Thank you!

[@chubby_deity3143]

Just a thought, when you talked about the bay leaves, how some other herbs don't do well with long cook times, but would it do anything for the dish if you add other herbs to the pot after the sieving, when you put the pot thru the "second cooking"?

[@w2kitchen]

Along with bay leaf, with herbs such as rosemary and thyme, I would add early on in the cooking process to allows their essential oils to infuse into the dish gradually to get the deeper flavours from them, without them being too distracting. Adding herbs during the "second cooking" stage would give your the brighter, fresher flavours, but those flavours will be very detectable, so it depends on what you're solving for. For example, when I cook something like tarragon chicken, I want to taste the tarragon. From memory, I think the point I was trying to make in this video was that it is such a flavoursome dish and I wouldn't go out of my way to buy fresh herbs just to cook it, unless you plan to use the rest of them for another dish. Bay leaf has a decent shelf life in the fridge, so buying a bag wouldn't be too wasteful. Thanks again for your support and insightful questions!

[@jcqrdw]

Your 'Tomato puree' is this the concentrate? In Australia we call the concentrate tomato paste. While tomato puree is quite watery unlike what your video is showing.

[@w2kitchen]

Yes, you basically want the thickest concentrate made from cooked tomato pulps.

[@ConstanceLui]

the fact that you're wearing a white shirt for this gives me anxiety

[@w2kitchen]

😂