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Goulash With Red Wine (Sa Too Nuer Wine Dang)

       By: Chef Lek  

Recipe Detail :

Goulash With Red Wine (Sa Too Nuer Wine Dang) - The delicious of the dish is stewed braising oxtail with various spices until they absorbed into the meat and it gets tender. Either eats with red wine or just main dish are both delicious as well. Goulash lover don’t miss this dish ever.

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Goulash With Red Wine (Sa Too Nuer Wine Dang) - The delicious of the dish is stewed braising oxtail with various spices until they absorbed into the meat and it gets tender. Either eats with red wine or just main dish are both delicious as well. Goulash lover don’t miss this dish ever.

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1. 6 Pieces Oxtail (800 g)
2. 10 Small Potato Balls
3. 10 Small Young Onions
4. 10 Young Carrots 
5. 5 Bay Leaf
6. 2 Cinnamon Stick
7. 1 Tbsp. Black Pepper (bash coarse)
8. 2 Shaft Rosemarie 
9. 200 ml. Red Wine
10. 1 Tsp. Salt
11. 100 g. Unsalted Butter

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1.  Melt the butter in a pan with low heat. Then fry the oxtail. Add red wine, salt, black pepper, cinnamon, bay leaf and rosemary. Cover and stew with low heat 1 hour.
2. Peel the potatoes, onion, then cut into half. (young carrots without peeling) fill all vegetables into the pot. Cover and stew with low heat for 1 hour. 

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รายการที่1-12 จาก 13
รายการที่1-12 จาก 13

Goulash With Red Wine (Sa Too Nuer Wine Dang)



Goulash With Red Wine (Sa Too Nuer Wine Dang) - The delicious of the dish is stewed braising oxtail with various spices until they absorbed into the meat and it gets tender. Either eats with red wine or just main dish are both delicious as well. Goulash lover don’t miss this dish ever.

Ingredient of Goulash With Red Wine (Sa Too Nuer Wine Dang)

1. 6 Pieces Oxtail (800 g)
2. 10 Small Potato Balls
3. 10 Small Young Onions
4. 10 Young Carrots
5. 5 Bay Leaf
6. 2 Cinnamon Stick
7. 1 Tbsp. Black Pepper (bash coarse)
8. 2 Shaft Rosemarie
9. 200 ml. Red Wine
10. 1 Tsp. Salt
11. 100 g. Unsalted Butter

How to Cook Goulash With Red Wine (Sa Too Nuer Wine Dang)

1. Melt the butter in a pan with low heat. Then fry the oxtail. Add red wine, salt, black pepper, cinnamon, bay leaf and rosemary. Cover and stew with low heat 1 hour.
2. Peel the potatoes, onion, then cut into half. (young carrots without peeling) fill all vegetables into the pot. Cover and stew with low heat for 1 hour.

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Post Date     08/03/2013 เวลา 10:32:24 ( 1986 Day ago.)
Edit Date      03/05/2013 เวลา 17:47:20 ( 1930 Day ago.)

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