Braised oxtail
I've seen various recipes for oxtails in Jamie Oliver's books, Italian cookbooks and so on. I've even bought a beef tail, but I've been hesitant to cook it. But one day, discussing the next dishes with "fellow hobbyist" Sevilla, we started talking about tails, and I learned that it is a very tasty part of the beef carcass and it makes a very tasty dish. I was intrigued and the next day I cooked the tail according to Sevilei's recipe. It turned out juicy, delicious and flavorful. After a long stewing, the meat itself falls off the bones and just melts in your mouth. Even my husband, who is not very fond of dishes from "non-traditional" products, approved the experiment. I advise you to try this dish as well.
Composition:
- oxtail - 1 piece .
- onion - 2 pcs.
- salt, pepper - to taste
- sunflower oil for frying
to serve:
- onion - 1 onion
- vinegar - 2 tbsp.
- pepper
Cooking stewed oxtails:
When buying an oxtail, ask the butcher to chop it into pieces, this will make it easier to cook and eat.
Wash the tail thoroughly and cut into bite-sized pieces.
In a thick-bottomed saucepan, heat sunflower oil and fry the tail pieces until browned.
Then add the onion sliced in half rings and fry lightly.
Salt and pepper the meat, add a bay leaf and pour water so that it covers the meat.
Reduce the heat to the lowest setting so that the meat is not boiling with bubbles, but just simmering.
Cook the meat for 4-5 hours - it should come away from the bones easily.
To serve, prepare the pickled onions. For this, thinly slice the onions into rings, pepper and pour vinegar over them. leave the onions to marinate for 10 minutes.
Allow them to marinate for 10 minutes.
To serve, place the tails on a platter, top with the pickled onions and serve.
Good appetite!"
