今天是母親節，讓我們換一下傳統的雞鴨鵝或魚蝦蟹，做一份富含蛋白質、養顏美味的紅酒燜牛尾！
Happy Mother's Day! Let's try an appetizing red wine stew oxtail.
（此圖是第一次做的）
開始在網上搜做法，見到要準備許多的配料，但家裡又沒有囤那麼多的調料和食材，糾結著怎樣才能用現有的食材做出美味的紅酒燜牛尾，於是就跟外國友人Mr Jackson請教他們外國人的家常做法， 按照他分享的方法來燜牛尾。
There're lots of recipe in internet but mostly mentioned it needed to cook with many of flavors, I was tangling as I didn't have such a lot of ingredients at the moment, eventually cooked it after consulting Mr Jackson how to make it tasty in simple way.
出品出乎意料地美味！ 牛尾融入了紅酒的香醇，咬一口下去軟糯香酥，好吃到停不下來！配上白飯，超下飯，連不愛吃米飯的我都連吃了兩碗^_^
It tasted awesome! The smell of red wine blend into the meat of oxtail which it's soft and tasty! And it's very suitable to eat together with rice, I ate two bowls even I don't like to eat rice.
欲知具體做法請看如下分享 Please refer below for the recipe:
準備1200克牛尾，350毫升紅葡萄酒，30毫升醬油，1根胡蘿蔔，半個洋蔥，1個蒜頭(蒜頭裡層的外衣不要剝去，帶皮橫切，外國友人說帶皮的更香），4片姜，15克冰糖，適量鹽（按自己口味喜好放）。
1200g oxtail, 350ml red wine, 30ml soy sauce, a carrot, 1/2 red onion, a garlic, 4 pieces of ginger, 15g sugar, appropriate amount of salt
鍋加熱後放入15克黃油， 放入蒜頭、姜爆香， 鋪上切好的洋蔥，放入飛水的牛尾後，倒入350ml紅酒和30ml醬油，再加入半碗水大火煮開
Heat the pot and put in 15g butter, put in garlic and ginger, added the sliced onion, then pour 350ml red wine and 30ml soy sauce and half bowl of water
加入適量鹽、15克冰糖，放入紅蘿蔔和20g番茄醬，蓋上鍋蓋， 將火調到最小燜1.5小時（中間攪下底部，避免粘鍋）
Put salt,15g sugar,carrot and 20g tomato sauce, stew in the lowest gas for 1.5 hours (stir from bottom during cooking)
燜一個小時後加入30g蜂蜜。燜的過程中飄出美味誘人的香味~
Pour 30g honey after 1 hour. Smell so good Mouth in watering during stewing~
這個做法方便又美味，不需要準備一堆的調味料，簡單就能做出來的美味硬菜，非常值得一試！
This recipe is simple but tastes so good, it deserves to be tried~
喜歡這個菜譜的朋友，歡迎多多轉發哦！謝謝關注~
If you like this recipe, you're welcomed to share it out. Thanks.
Tips:
比較過幾家的牛尾，還是喜歡這家的，肥得不會太多，肥瘦適當，肉也多，有興趣可以去看看。
私家蜜籍 | Yuriko
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