洋葱冧酒炆牛尾
材料
牛尾 ⋯⋯⋯⋯⋯⋯⋯ 450 g（4-5 塊）洋葱 ⋯⋯⋯⋯⋯⋯⋯ 2 個
牛油 ⋯⋯⋯⋯⋯⋯⋯ 20 g
月桂葉 ⋯⋯⋯⋯⋯⋯ 2 片
丁香 ⋯⋯⋯⋯⋯⋯⋯ 3-4粒
橄欖油 ⋯⋯⋯⋯⋯⋯ 1 湯匙
冧酒 ⋯⋯⋯⋯⋯⋯⋯ 90 ml
黑椒、鹽、麵粉 ⋯⋯ 適量
做法
1. 洋葱切塊，牛尾用廚房紙抹乾水份；2. 牛尾灑上適量黑椒、鹽作調味，並均勻地印上薄薄的一層麵粉；
3. 平底鑊放1湯匙油，中火熱鑊後，放牛尾煎至兩面金黃，取出備用，160℃預熱焗爐；
4. 將煎完牛尾的油倒入另一鍋中，中火熱好鍋後，放洋葱炒至焦糖化（金黃色）；
5. 加入月桂葉、丁香和煎好的牛尾；
6. 倒入冧酒，煮至酒精揮發後，加入熱水淹過所有材料，加黑椒、鹽調味；
7. 大火煮滾後加蓋，熄火，放入焗爐，160℃焗2.5小時。
8. 焗好後放牛油拌勻即完成～
＊沒有焗爐的話，可直接轉小火炆2.5至3小時～
Braised oxtail with rum
Ingredients
Oxtail 450 g
Onion 2 pc
Butter 20 g
Bay leaf 2 pc
Clove 3-4 pc
Olive oil 1 tbsp
Rum 90 ml
Black pepper, salt, flour
2. Season the oxtail with salt and pepper, and lightly spread with flour.
3. In a fry pan, add 1 tbsp oil, turn to medium heat, put oxtail in, fry until each side golden brown.
4. Put the fried oil into another pot, Saute the onion until caramelize in medium heat.
5. Put bay leaf, clove and oxtail in.
6. Add rum to deglaze. Add enough water to cover all ingredients, add salt and pepper to seasoning.
Onion 2 pc
Butter 20 g
Bay leaf 2 pc
Clove 3-4 pc
Olive oil 1 tbsp
Rum 90 ml
Black pepper, salt, flour
Method
1. Cut onion in cube. Use kitchen paper to soak the liquid from the oxtail.2. Season the oxtail with salt and pepper, and lightly spread with flour.
3. In a fry pan, add 1 tbsp oil, turn to medium heat, put oxtail in, fry until each side golden brown.
4. Put the fried oil into another pot, Saute the onion until caramelize in medium heat.
5. Put bay leaf, clove and oxtail in.
6. Add rum to deglaze. Add enough water to cover all ingredients, add salt and pepper to seasoning.
7. Turn to high heat let it boil. Then cover with lid put into oven in 160℃ braise for 2.5 hours.
8. Add butter and stir it well before serve. Done~
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