Beef tails in a multicooker
Description
The recipe won't take much time. The meat on the tails turns out very tender and soft, and the sauce goes perfectly with any side dish. Be sure to soak the tails in cold water to remove blood and any odor, if present. If desired, you can omit the tomato and mustard; replacing them with cream will result in tails in a creamy sauce. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for beef tails cooked in a multicooker.
- 2
Step 2
Cut the tails into segments and soak them in cold water for 12 hours. Change the water 2-3 times during this period.
- 3
Step 3
Rinse the tails, dry with a paper towel. Pour vegetable oil into a skillet and heat it up, place the tails in the skillet and sear over high heat until golden brown. Transfer the tails to the multicooker pot.
- 4
Step 4
Peel the carrots and onion. Cut the onion into four parts, then slice thinly. Cut the carrots into thick julienne strips. Pour 1 tablespoon of vegetable oil into a frying pan, add the chopped vegetables, and sauté over medium heat for 10 minutes.
- 5
Step 5
Transfer the fried vegetables to the multicooker bowl with the fried tails.
- 6
Step 6
Add tomato paste to the bowl.
- 7
Step 7
Add mustard and spices to the fried vegetables and tails.
- 8
Step 8
Season everything with salt, mix, and pour water into the multicooker bowl.
- 9
Step 9
Close the multicooker lid and set the timer for three hours in the "Stewing" mode.
- 10
Step 10
After the sound signal, distribute the cooked tails onto plates and serve.
- 11
Step 11
Serve at the table.