Oxtail stew
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This stew is made by cutting the oxtail at the joint and parboiling it, then grilling it until it is browned, combining it with sauteed vegetables such as onions and carrots, adding red wine, tomatoes, bouillon, bouquet garni, etc., and simmering it over low heat for a long time. Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World |
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牛の尾を煮込んだシチュー。オックステール（牛の尾）を関節で切り分けて下ゆでした後、焦げ目がつくまで焼き、たまねぎ・にんじんなどの野菜を炒めたものと合わせ、赤ワイン・トマト・ブイヨン・ブーケガルニなどを加えて弱火で長時間煮込んだもの。
出典 講談社和・洋・中・エスニック 世界の料理がわかる辞典について 情報 |
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