Publication in the group: Meat and offal dishes
Beef tail is a skinless cut that contains a lot of connective tissue, bones and little meat. However, dishes based on offal are not only tasty, but also healthy. The product contains vitamins B, E, PP and minerals (phosphorus, calcium, iodine, iron). The calorie content of the product is about 137 kcal. Beef tail delicacies are good to eat for joint problems and fractures. There are many cooking recipes where the offal is used to create soups, stews, jellied meats, and roasts.
The simplest recipe
Beef tail, the recipes for which are tender and piquant in taste, can be made with onions, carrots and spices. When choosing an offal, it is recommended to take a fresh, not weathered and not too fatty tail. As a result, the dish will turn out very appetizing and with aromatic gravy.
What ingredients will you need?
Ingredients required to prepare the product:
- beef tail – 1 pc.;
- bay leaf – 4 pcs.;
- onion – 75 g;
- carrots – 75 g;
- table salt, ground pepper - to your taste;
- garlic - at your discretion.
To improve the taste of the finished dish, you can additionally use other spices that suit your taste.
Step-by-step cooking process
Step-by-step process for creating a delicacy:
- First, the offal will need to be thoroughly rinsed under water. Then you need to cut off the thin tip and remove excess fat. The workpiece must be chopped into several parts.
- Next, the tail should be placed in a pan. You will also need to add a peeled onion with carrots and a bay leaf.
- The composition should be completely covered with water and placed on the stove.
- When the liquid boils, you need to remove the foam. You need to cook the tail over low heat for 2 hours.
- In approximately 10 minutes. The dish should be salted before the cooking process is completed. As soon as the meat begins to pull away from the bones, the product is ready.
Afterwards you will need to pour out a small amount of broth, adding ground garlic cloves and pepper.
Rules for serving dishes, decoration
Before serving, the meat must be poured with broth and sprinkled with chopped cilantro.
Is it possible to trim
Cupping is carried out for hygienic purposes - dirt accumulating in the hair at the tip of the process can cause the development of various diseases. It is also trimmed for the convenience of the staff, so farm workers can be sure that an unhappy cow will not hit them with its tail.
Important! Long-term practice shows that the need for cupping to prevent leptospirosis is meaningless, since it does not bring the desired result.
There are two pruning methods:
- Amputation of the lower quarter and application of a tight tourniquet.
- Using a special machine to shorten hair at the tip of the process.
Video: Trimming a cow's tail using a special machine
In a slow cooker
Beef tail cooked in a slow cooker becomes very soft and delicate in taste. As soon as you touch the meat, it begins to move away from the bones. An appetizing and nutritious dish can be consumed at lunchtime or in the evening.
What ingredients will you need?
List of components needed to stew the delicacy:
| The product's name | Required quantity |
| Water | 100 ml |
| Beef tail | 1.5 kg |
| Mustard | 10 g |
| Bulb | 150 g |
| Oil | 34 ml |
| Carrot | 150 g |
| Table salt | at your own discretion |
| Seasoning | 2 tsp. |
| Fresh ginger root | 40 g |
| Tomato paste | 25 g |
As a seasoning, you must use one that is intended for grilled meat. This spice is characterized by a rich taste and smell.
Step-by-step cooking process
Stages of the step-by-step process of manufacturing a product:
- Initially, the offal will need to be cut into pieces across the cartilaginous joints. Then the workpiece must be placed in a container and covered with cool water for about 2 hours or overnight.
- After the allotted period of time, the liquid will need to be drained, and the tail should be dried with paper napkins.
- The carrots need to be cut into slices, the ginger into strips, and the onion into half rings.
- Pieces of offal must be placed in a multicooker coated with oil. The product must be fried on both sides until golden brown using the “Frying” mode.
- In a saucepan you will need to fry the chopped vegetables until soft. After frying, you should transfer it to the device with the meat.
- You also need to add all the remaining ingredients from the list. The composition needs to be stirred.
- The dish needs to be cooked on the “Stew” mode for about 4 hours.
When ready, the product should sit for a little while in the turned off multicooker with the lid closed.
Rules for serving dishes, decoration
It is advisable to eat the delicacy hot, garnishing it with chopped dill on top.
Tail control
The people have preserved the stable expression “twisting the tails of cows.” Few people understand its direct and even figurative meaning. But owners and farmers use this technique. Farm animals' tails are actually twisted to control their behavior. After all, the base of the tail is a sore spot. The nostrils and ears are also centers of pain. This is used to force the animal to obey. This is what they do with stubborn cows and bulls to force them to go in the right direction or to speed up their pace.
By twisting the tail around the axis, pain is caused to the animal, this makes it obedient. But you need to know when to stop so as not to break the vertebrae, otherwise you will have to treat the animal. Cows don't like having their tails held. It has been noticed that if a stranger grabs a cow or a bull by the tail, the animal begins to worry and may even kick. If the owner does this, then the animal begins to obey.
For cows, the tail serves as protection against blood-sucking insects. When docking the tail process, the animal must be saved from flies, horseflies and mosquitoes using repellents. Numerous diseases often have mechanical causes. With proper care and careful attention to the animal, damage and injury can be avoided.
Treatment of cows should be trusted to specialists. Veterinarians can quickly determine the causes of illness and identify the risk of spreading to other animals. Competent treatment will help faster and prevent the pathology from becoming chronic.
In the oven
Since beef tail contains a large amount of connective tissue, the product will have to be baked in the oven for a very long time. To ensure that the meat is soft after cooking, the offal should first be kept in water for about 3 hours. When cooked correctly, the meat becomes very tender and full of flavor.
What ingredients will you need?
Ingredients needed for cooking:
- beef tail – 2 pcs.;
- onion – 150 g;
- carrots – 300 g;
- table salt - to your taste;
- a mixture of peppers - at your discretion;
- garlic – 5 cloves.
It is permissible to replace the mixture of peppers with other spices that you like better. The taste will not change.
Step-by-step cooking process
The detailed cooking process includes the following steps:
- You will need to remove the veins and film from the beef tails. Afterwards, the offal should be divided into pieces, add salt and pepper.
- Then the pieces must be placed in a baking sleeve and left for about 30 minutes so that the meat is saturated with spices.
- Next you need to tackle the vegetables. The carrots should be cut into bars, the onion into half rings, and the garlic cloves should be finely chopped. Vegetables need to be lightly salted, peppered and placed in a baking bag.
- The sleeve must be tied on both sides, and a hole must be made on top for steam to escape. The product will need to be placed in an oven preheated to 150 ℃ for approximately 4 hours.
Once the roasting process is complete, the meat should pull away easily from the bones.
Note! Vegetable slices should be placed on top of the tails, not underneath. This is necessary so that the offal is well baked.
Rules for serving dishes, decoration
The dish can be served with any side dish (for example, baked vegetables, mashed potatoes, porridge). You can also use sauce.
What to do if you broke it
Fractures of the caudal vertebrae are a common occurrence in cattle. Signs of a fracture: drooping end, painful swelling at the site of injury, increased mobility of the process below the fracture site.
If the damaged area is not amputated in time, the animal wilts, loses appetite, and becomes inactive.
Cupping is carried out in several stages:
- amputation of the desired area;
- postoperative care: wiping with a 5% alcohol solution and applying iodoform to the fracture site.
In a pressure cooker
Beef tail, the recipes for which are very appetizing and satisfying, can be cooked in a pressure cooker. The result will be jellied meat. At the same time, the dish will not only be tasty, but also healthy, since the offal after heat treatment retains collagen, which has a beneficial effect on the condition of the hair and skin.
What ingredients will you need?
List of products needed for cooking:
- beef tail – 3 kg;
- allspice peppercorns – 6 pcs.;
- laurel leaf – 2 pcs.;
- onion – 75 g;
- carrots - 75 g;
- garlic - 1 head.
Advice! To improve the taste and aroma of the finished product, it is recommended to add spices during the cooking process.
Step-by-step cooking process
Steps in the detailed process of creating a dish:
- The offal will need to be washed under running water and then soaked in water for 2 hours.
- Then the workpieces must be cut into pieces and placed in the pressure cooker bowl.
- You should also put vegetables with spices in the device. On the pressure cooker you need to turn on the “Cooking” program for about 2 hours.
Once cooking is complete, you will need to separate the meat from the bones and distribute it onto plates. The broth should be filtered. Then pour the broth over the meat and set aside to harden.
Rules for serving dishes, decoration
Beef tail jellied meat must be served when the product has completely hardened. The top of the delicacy can be decorated with sprigs of fresh herbs.
How to cook
To begin with, the tail must be washed (if you are not sure of its cleanliness), excess fat must be cut off without fanaticism (mainly at the base of the tail) and cut into wheel washers at the joint joints. These places are easy to determine - where the tail bends, we cut there.
Let's prepare the vegetables right away. Wash, peel and chop the onions, carrots, garlic and half of the celery and parsley. Cut the onions into half rings, carrots into slices. celery - like carrots. Finely chop the garlic. Chop the parsley.
Heat a cauldron and fry the tail fragments in lard until golden brown. To do this, cut the lard into small cubes, put it in a cauldron, and render the fat.
Remove the crispy cracklings with a slotted spoon and immediately place the tail rounds in the cauldron. It is worth noting here that rendered pork fat can always be replaced with olive oil. Also, if you feel that not enough fat has been rendered and there is clearly not enough fat to fry the tails, add olive oil.
A brown crust began to form on the tails (can I call these joint bones covered with meat that way). Remove the tails from the cauldron into a plate or pan. Cover with a lid and a towel, place in a warm place so that the tails do not cool down. With this action, we freed up space in the cauldron for sautéing vegetables.
Add pre-chopped onions, garlic, carrots, celery and parsley to the cauldron. Let's pepper it a little. Over medium heat, stirring, bring the vegetables to a state of softness.
Return the tails to the cauldron, mix them with sautéed vegetables. Immediately pour in a glass of wine and turn up the heat.
Prepare salted and pickled tomatoes. Remove the skin from them and cut them into quarters.
As soon as the wine boils, add the tomatoes to the cauldron. Bring to a boil again.
It's time to add the tomato brine from the salted tomatoes and the tomato juice from the can. In my case, the tomato juice from the can was of low saltiness, and it was all poured into the cauldron. But the brine from the pickled tomatoes from the market was very salty, they say it’s “vigorous”. I had to add in parts and try. The main thing is not to oversalt the sauce. In your case, the salinity of the brine may be weak, then you will have to add salt to the sauce. Be sure to try it. And if you over-salt, there is always the option of diluting it with boiled water.
We wait for it to boil again, turn the heat down so that the sauce gurgles slightly. Add hot pepper to the cauldron. Cover with a lid. And leave for 2 hours.
Here we need the jellied effect. Oxtail bones are rich in gelatin. You just need to cook it longer. And we will get a wonderful gelled sauce.
Remember we only used half the celery and parsley? Add them, finely chopped, 10 minutes before cooking.
I leave the side dish for this dish up to you. You can boil rice or pasta. Or serve with fresh bread, pieces of which dipped in an amazing sauce. I cooked the pasta and served it in portions with the sauce.
I placed the bones and meat in the center of the table on a separate dish.
You will have to eat the tail bones with meat with your hands. Literally suck and gnaw. Because I can’t imagine how to eat such deliciousness with a fork and knife. The meat will be tasty and tender, falling off the bones easily.
I consider this food to be homemade, exclusively for my own people. When there is no embarrassment and awkwardness from gnawing bones. And if guests do come, can they separate the meat from the bones in advance and add it to the sauce? Decide for yourself.
And now once again, only briefly and without details, I will give a recipe for preparing oxtails
. To make it more convenient to cook without getting confused in the jungle of text.
- We cut the tail, lard, vegetables.
- In a preheated cauldron, melt the lard and remove the cracklings.
- Over high heat, fry the tails until barely golden brown, remove them from the cauldron and put them in a warm place.
- Over medium heat, saute the onion, garlic, carrots and half the celery with parsley. Let's pepper it.
- Return the tails to the cauldron, turn up the heat, and pour in a glass of white wine.
- As soon as the wine boils, add the salted and pickled tomatoes, cut and peeled.
- Bring to a boil again and add brine. Adjust for salt. Add a pod of hot pepper.
- Cook over low heat for 2 hours or more. The sauce should simmer gently at all times.
- 10 minutes before the end, add the remaining celery and parsley.
- Serve oxtails in sauce
with a side dish or bread. And white wine.
Bon appetit!
From such an unpopular piece of carcass it seems like something incredible and difficult, but is it really so? Yes, there are some nuances here: this is one of the most mobile parts of the body, and accordingly, the meat here is very tough and sinewy. But still…
With pearl barley from Stalik Khankishiev
Beef tail with pearl barley is a complete dish that can be served without a side dish. The delicacy turns out to be very satisfying and nutritious. Therefore, the product can be prepared for both lunch and dinner.
What ingredients will you need?
Ingredients needed to prepare the dish:
- beef tail – 1 pc.;
- ginger, turmeric, pepper – ½ tsp;
- onion – 150 g;
- olive oil - for frying;
- pearl barley – 2 cups;
- table salt – 1 tbsp. l.;
- sweet pepper – 200 g;
- butter – 25 g;
- dill with parsley - a bunch;
- garlic - to your taste.
Due to the fact that there are a lot of ingredients, it is better to use tagine for cooking, since it is quite deep.
Step-by-step cooking process
Step-by-step instructions for making treats:
- To begin with, the offal will need to be divided into portioned pieces.
- Pour the oil into a container, adding diced onions and finely chopped herbs. You also need to send butter.
- Afterwards, the composition should be sprinkled with spices and covered with water.
- On top you will need to place pieces of tail and diced sweet peppers.
- The container must be covered with a lid. The dish should be cooked over low heat for about 5 hours.
- In the meantime, you need to rinse the pearl barley and pour over the tagine sauce in which the tail is stewed. The cereal must be cooked for about 40 minutes.
- After 5 hours, you need to add some fresh herbs and chopped garlic cloves to the container with the offal.
Place pearl barley porridge on top and mix well.
Rules for serving dishes, decoration
It is recommended to serve the dish hot along with a slice of bread.
Benefit
The health benefits of beef tails are related to the overall health benefits of veal and beef. Tails are a dietary product that plays a huge role in the treatment and prevention of various diseases.
- Beef tails contain a large amount of collagen. It is found in tendons, cartilage, muscles, organs and human skin, and is found in the intercellular space and cells. Collagen gives organs and tissues firmness and elasticity, slowing down their aging, therefore it is used for joint pain and recovery after fractures.
- The chemical composition of beef tails includes gelatin, which affects blood clotting, so consuming this product is a preventive measure for the good functioning of blood vessels and the heart.
- B vitamins are involved in the absorption of fats and carbohydrates; restore connective tissues, cells and organs of vision; involved in the process of hematopoiesis, metabolism and the functioning of the nervous system.
- The powerful antioxidant vitamin E contained in tails is also an effective immunomodulator.
- Vitamin PP stabilizes sugar levels, participates in redox processes, and dissolves “bad” cholesterol.
- Extractive substances in beef tail stimulate the production of gastric juice and are useful for people with gastroenterological diseases.
- When treating anemia, doctors also recommend eating dishes from this part of the beef carcass due to the significant iron content in the product.
With beans
Stewed beans with beef tail are very filling and appetizing. A recipe for cooking with offal will make the broth rich and fatty. The dish will have to cook for quite a long time. In this case, the delicacy will need to be kept in the refrigerator overnight.
What ingredients will you need?
Raw materials needed for cooking:
- rutabaga - 1 pc.;
- beef broth – 850 ml;
- beef tail – 1.25 kg;
- mustard – 14 g;
- canned red beans – 250 g;
- onion – 75 g;
- oil – 50 ml;
- carrots – 150 g;
- flour - for breading;
- table salt, pepper - at your discretion;
- celery – 2 pcs.;
- mixture of herbs – 2 tsp.
Instead of canned beans, you can use dry beans. The taste won't change much. You just have to cook the product longer.
Step-by-step cooking process
Detailed description of the preparation process:
- You will need to drain the liquid from the beans. Then the beans need to be transferred to a container, covered with water and sent to the oven. The product must be boiled over high heat for about 10 minutes.
- The offal should be cut into pieces and rolled in flour. Then the workpieces need to be sprinkled with salt, pepper and fried in a frying pan with butter until golden brown. Afterwards, you will need to place the meat on paper napkins to remove excess fat.
- Next, in a saucepan you need to saute the chopped onion with carrots and celery. After 5 min. You will need to sprinkle the vegetables with flour and continue frying for 2 minutes.
- Afterwards, add pieces of tail and beans with herbs to the vegetables. The workpiece must be filled with broth. The pan will need to be covered with a lid.
- The mixture should be simmered over low heat for about 3 minutes. Then you will need to add the chopped rutabaga and continue cooking for 60 minutes.
- In 5 min. Before the stewing is completed, the product should be supplemented with mustard.
Afterwards, the dish needs to be cooled and stored in the refrigerator compartment until the morning.
Rules for serving dishes, decoration
Before serving, you will need to remove the fat layer from the delicacy. Then the roast should be boiled and heated for about 10 minutes. You can sprinkle the top of the dish with chopped parsley.
Cow and tail
The cow is distinguished by good nature and affection. She recognizes and remembers the faces of people who care for her. If she was given a nickname and used it when communicating with an animal, then the cow will remember and respond to it. If someone hurts her or makes her uncomfortable, she may strike with her tail. In some situations, this organ in a cow can completely replace a hand.
The hair on the tail is dense and strong when healthy. Their elasticity exceeds the elasticity of hair from a horse's mane. Hair from a cow's tail is prized. After slaughter, it is used to stuff furniture and mattresses.
The tail is used by cows to fight intrusive insects - horseflies, gadflies, flies, mosquitoes, wasps. If the animal exhibits restless behavior, then the spread of lice can be suspected. In this case, urgent measures must be taken to stop the parasite infestation.
There are no species of cattle in nature without a tail. The animal needs this organ, so evolutionary selection has preserved it. At the end of the last century in New Zealand, it was popular among farmers to dock the tail of cows. During milking, the risk of getting an unexpected blow from the tail was reduced, and there was also hope to reduce the disease of leptospirosis.
The pathogens spread through manure and urine, which often settle on the tassels of a cow's tail. Veterinarians and farmers thought that by docking, hygiene in the barn would be improved, and the incidence of leptospirosis would decline. But this method has not shown high efficiency.
Gradually, they began to abandon docking, as they noticed that the animals were surrounded by blood-sucking insects. The cows had nothing to drive them away with. Now they began to trim only the fluffy brush at the tip. It does not reach the bedding in the barn, does not have the opportunity to get dirty in manure and urine, so the risk of picking up an infectious disease pathogen is reduced.
With potato
Stewed beef tail with potatoes turns out so soft that the meat easily comes off the bones. At the same time, the dish acquires a bright taste and smell due to the dried spices used.
The product is also covered with a rich broth, which acts as a gravy.
What ingredients will you need?
List of products needed for cooking:
- barberry – 20 g;
- beef tail – 700 g;
- greens - a bunch;
- zira – 2 pinches;
- potatoes – 800 g;
- onion – 75 g;
- oil – 70 ml;
- carrots – 75 g;
- seasoning for meat - 1.5 tbsp. l.;
- sugar – 16 g;
- tomato paste – 100 g.
To improve the aroma, you can use olive oil instead of vegetable oil for frying.
Step-by-step cooking process
Stages of the step-by-step process of creating a treat:
- The offal will need to be chopped into pieces and then placed in a frying pan with oil. The preparations should be fried until golden brown on both sides.
- Then the meat must be placed in a saucepan and filled with water. You also need to add barberry and cumin. The container will need to be covered with a lid and left to simmer.
- In another pan you need to fry the chopped onions and carrots.
- After 7 min. you need to add sugar, meat seasoning, tomato paste and 200 ml of boiling water to the frying. The product must be simmered for approximately 4 minutes.
- The roast will need to be sent to the meat, continuing to simmer for 1 hour 30 minutes.
- Then you need to put the diced potatoes into the container. If necessary, you can add a little water. The dish should be simmered for 25 minutes until the tuber pieces soften.
Upon completion of cooking, the product must be left for about 10 minutes.
Rules for serving dishes, decoration
When serving, the stewed delicacy must be sprinkled with chopped fresh herbs.
For puppies
As with other by-products, it is not recommended to feed tails to puppies under 6 months of age. An exception is the period of teeth change in dogs of large and giant breeds.
To actively massage the gums, you can give a raw tail as a treat, but no more than once a week. In this case, it is necessary to give preference to products from young calves. They are softer and more useful than the tails of adult animals.
With chickpeas
Beef tail, the recipes for which are made piquant due to aromatic and fiery spices, can be prepared with chickpeas. This soup is quite filling and nutritious, so it can be prepared for lunch.
What ingredients will you need?
Raw materials required for cooking:
- cloves – 6 pcs.;
- beef tail – 1.5 kg;
- black peppercorns – 12 pcs.;
- hot red pepper – 1 pc.;
- greens, table salt - at your discretion;
- laurel leaf – 3 pcs.;
- onion – 75 g;
- carrots – 75 g;
- chickpeas – 1 glass;
- rhubarb – 80 g.
Advice! It is advisable to soak the chickpeas in water for about 6 hours in advance so that they cook faster. If you don’t want the taste to be spicy, then you don’t need to use red pepper.
Step-by-step cooking process
Detailed description of how to cook soup with offal and chickpeas:
- To begin, the tail must be divided into 3 parts and covered with water for 40 minutes. Next, the offal needs to be washed and placed in a pan of water. You also need to add peeled carrots, onions and rhubarb to the container. The composition must be sent to the oven.
- Chickpeas need to be soaked in water for 3 hours. Afterwards, the peas need to be boiled in salted water until tender.
- The broth should be cooked for approximately 1 hour 30 minutes. Then you need to add salt and spices to the liquid.
- Next, you will need to remove the meat from the container, separate it from the bones and finely chop it.
- The broth should be filtered.
- Then add chickpeas and meat to the beef broth. The product must be cooked for about 15 minutes.
After the specified period of time, the soup must be infused for 15 minutes.
Rules for serving dishes, decoration
Before serving a hot dish, the soup must be sprinkled with chopped herbs.
Making German Oxtail Soup
You should start preparing the soup by preparing the main ingredient - oxtail. To do this, the cleaned and chopped tail must be scalded with boiling water, and then soaked in ice water for an hour.
Fry the well-soaked tail in hot oil, add carrots, onions, parsley and celery, fry the vegetables until golden brown. Transfer to a saucepan, add water and potatoes. The traditional German recipe calls for turnips, but if you don't have those, potatoes are a great substitute. Cook the soup on the stove for 3-4 hours over very low heat, it should barely boil.
In terms of taste, the soup can be considered almost ready, but the cloudy broth does not look very appetizing, and ordinary egg white will help to cope with this problem. To carry out the cleaning procedure, all vegetables and meat are removed from the broth, and beaten egg white is introduced into the boiling broth in a thin stream. After a minute, the curdled egg will take over the remaining foam and lighten the broth to a clear state. All that remains is to strain it through a fine sieve or layer of cloth.
The prepared clarified broth is returned to the stove to complete the cooking process. Next, add boiled wine to it and bring the mixture to a boil. Dissolve a tablespoon of flour in a glass of water and add it in a thin stream to the boiling broth. Then add the meat and vegetables cut into pieces, bring to a boil, sprinkle with herbs and serve.
Oxtail dishes are tasty, aromatic, rich and satisfying. If served correctly, they can become a real decoration for the holiday table, and a skilled housewife will have a queue of people waiting to receive the recipe.
From Lazerson
Beef tail stewed with vegetables has a piquant taste and rich spicy aroma, since the dish contains garlic cloves, sherry, as well as hot and black pepper.
What ingredients will you need?
Ingredients you will need for cooking:
- beef tail – 1 kg;
- hot pepper - a few peas;
- black pepper - at your discretion;
- onion – 1.5 pcs.;
- carrots – 225 g;
- parsley - to your taste;
- celery – 1/6 part;
- salt, sugar - to taste;
- tomato puree – ½ cup;
- tomatoes – 200 g;
- sherry - 1 glass;
- garlic – 4 cloves.
If desired, you can use other seasonings that you like best.
Step-by-step cooking process
Step-by-step manufacturing process:
- The offal must be cut into pieces and placed on a baking sheet covered with foil. You will need to pour oil on top of the workpiece. Afterwards, the baking sheet should be placed in the oven for 10 minutes. The product will need to be fried at maximum temperature.
- Then you need to fry the onions with carrots and celery in a slow cooker. Vegetables should be chopped first. It is necessary to prepare the composition on the “Frying” mode until golden brown.
- Next, for frying you will need to add chopped garlic, diced tomatoes, and chopped parsley stems. The composition must be covered with water and mixed.
- Afterwards, place the fried tails and tomato puree into the device.
- The contents of the multicooker must be sprinkled with sugar and salt, as well as sherry and a small amount of water.
You will need to close the device with a lid and set the “Extinguishing” mode for 45 minutes.
Rules for serving dishes, decoration
The dish must be served hot.
Beef tail. Recipe from Ilya Lazerson.
It is permissible to sprinkle parsley on top of the delicacy.
Ingredients
You will need the following products:
- oxtails - 2 kg;
- olive oil - a tablespoon;
- medium onion - 1 head;
- garlic - 4 cloves;
- carrots - 4 pieces;
- canned tomatoes in their own juice - 1 can (400-450 g);
- chicken broth - three quarters of a glass;
- ground ginger - one and a half teaspoons;
- salt - three quarters of a teaspoon;
- ground red pepper - a quarter teaspoon;
- ground allspice - an eighth of a teaspoon.
Also prepare a large cast iron pan (5 liters) with a tight-fitting lid.
From Ramsay
Beef tail, the recipes for which are incredibly tender and piquant, can be made with a lot of spices and vegetables. As a result, the dish turns out to be quite spicy in taste. Therefore, this product is not suitable for baby food.
What ingredients will you need?
List of products needed for cooking:
- star anise – 5 pcs.;
- beef tails – 4 pcs.;
- ginger – 1 pc.;
- coriander - a handful;
- chicken broth – 1.5 l;
- onion – 150 g;
- flour - for breading;
- olive oil - for frying;
- rice vinegar – 36 ml;
- soy sauce – 125 ml;
- salt, pepper - at your discretion;
- fennel – 1 pc.;
- garlic – 2 cloves;
- chili – 1 pc.
Note! If you don't have rice vinegar, then you can replace it with balsamic vinegar. The taste won't change much.
Step-by-step cooking process
Step-by-step instructions for making the delicacy:
- The tails must be cut into pieces, sprinkled with salt, pepper, and also breaded in flour.
- Then you will need to place the offal in a deep saucepan with oil and fry until golden brown on both sides.
- Next, in a frying pan, you need to fry the garlic with onions and fennel. Initially, you need to lay out the chopped garlic. After 2 min. You will need to add chopped onions and fennel.
- The chili needs to be cut into pieces, and the ginger into strips. The ingredients, along with star anise, coriander and soy sauce, must be sent to the vegetables, simmering until the fennel is soft.
- Then you need to pour in the vinegar and stir.
- When the vegetables are stewed, add the tails and broth to them. Cover the top of the container with foil, making a hole in it to allow steam to escape.
Then the workpiece must be placed in the oven for 3 hours. During this period of time, the meat will soften and come away from the bones easily.
Rules for serving dishes, decoration
It is recommended to serve the hot dish with a vegetable salad dressed with mayonnaise.
Add vegetables
Chop the onion and pass the garlic through a press. Place the vegetables in the pan. Cook for about 7 minutes until the onion is soft.
Cut the carrots into slices. Chop canned tomatoes. Add the carrots and tomatoes to the pan along with the juice from the can.
Useful tips and tricks
To cook delicious beef tail at home, you need to remember a few useful tips:
- When choosing an offal, you should give preference to the part that is located near the body. This is due to the fact that it contains few bones and a lot of meat.
- When purchasing, it is better to take a thin tail, since it belongs to a young calf. As a result, the finished dish will be tender and with a pleasant aroma. In addition, such an offal can be quickly cooked.
- When cooking beef tails, you should not chop them because the bones may crumble into many small bones. The offal must be cut with a knife behind the protruding part.
- During the cooking process, a lot of liquid is lost from the broth. Therefore, it is advisable to salt the dish at the end of cooking. If the product is over-salted, there is no need to add water to the broth, otherwise the beef broth will not be very fatty. To remove excess salt, place a gauze bag containing raw rice into the liquid.
- When preparing jellied beef tails, the offal must be soaked in water for several hours. Then the meat must be washed under running water. If vegetables are used, then they must be immediately removed from the broth as soon as the dish is cooked. Otherwise, the vegetables will be boiled.
Beef tail dishes have a pleasant piquant taste and rich aroma, not inferior to even the most exquisite delicacies. There are a lot of recipes for preparing offal. Based on it, you can make jellied meat, khash, stew, soup, roast and much more. At the same time, the beef product goes well with vegetables (for example, potatoes, onions, carrots) and cereals (chickpeas, pearl barley).
Why does it always bully
If you notice that the cow constantly walks with its tail raised, this most likely indicates an imminent calving. To be sure to determine the cause, pay attention to the following symptoms indicating imminent labor:
- relaxation of the ligaments on the sides;
- swollen external genitalia;
- mucous discharge from the vagina;
- restless behavior;
- long, restless mooing.
Also, a raised tail may indicate postpartum inflammatory processes - endometriosis. To recognize this disease, it is necessary to conduct a histological examination of vaginal tissue.
