Oxtail is a very popular raw material in European cuisine for making rich soups, stews and other dishes. Spicy herbs and a variety of vegetables give the meat a richer taste. Beef tails dishes can be found in expensive and democratic restaurants, but they are easy to prepare at home.
Oxtail soup
This dish is very popular in the UK. The flavor can be varied by adding different herbs, dried or fresh.
You will need:
- 1 oxtail (800 g -1 kg);
- 1 carrot;
- 2 onions;
- 2 stalks of celery;
- 1, 2 liters of beef broth;
- 30 g butter;
- 0.25 teaspoons of dried parsley, thyme, marjoram and basil;
- 3 tbsp. spoons of port;
- 1 tbsp. a spoonful of flour;
- salt.
Peel the oxtail from excess fat, chop into small pieces, rinse and dry. Heat butter in a saucepan, add chopped onions and carrots, cut into thin slices. Add the tails pieces, cook for 5-7 minutes, and then add the beef broth. Add salt and spices. Boil the soup until the meat begins to loosen its bones. This will take 1, 5-2 hours.
Strain the broth, remove the meat from the bones. Chop the beef finely. Pour the broth into a clean saucepan, add the meat. Bring the soup to a boil. In a separate bowl, combine the port with the flour, and then pour the mixture into the saucepan, stirring thoroughly. Let the soup simmer for another 5 minutes, turn off the heat and cover the pot with a lid. Serve hot, accompanied by fresh cereal bread.
Beef Tail Stew
Try another dish, the French-flavored stew. It is served with fresh white bread and chilled rose or white wine. The dish can be complemented with a green salad.
You will need:
- 700 g of lean beef;
- 700 g of beef tails;
- 2 stalks of celery;
- 500 ml of dry white wine;
- 500 g of small potatoes;
- 1 large tomato;
- 2 tbsp. tablespoons of olive oil;
- 1 stalk of leeks;
- 2 bay leaves;
- fresh thyme;
- 1 onion;
- 4 cloves of garlic;
- salt;
- freshly ground black pepper.
Chop the garlic and onion. Pour boiling water over the tomatoes, remove the skin, cut the pulp into slices. Rinse beef tails and beef, cut off excess fat and films. Chop the meat into pieces, sauté in a saucepan with heated olive oil, then place in a separate bowl.
Fry the onions and garlic in a saucepan until golden brown. Add meat and tails, with tomatoes, leeks and chopped celery. Pour in the wine and simmer the mixture for about 2 hours over low heat. Half an hour before cooking, add chopped potatoes, thyme and bay leaf, salt and pepper the stew. Place the finished dish on warmed-up plates, garnish each portion with a sprig of fresh thyme.
