Beef tail stew
Description
Beef tails contain bone marrow, which is very nutritious. They are tough and have a slightly specific odor, so they need to be prepared properly. It's best to braise them in alcohol, which will soften the fibers. Serve the tail stew hot with vegetables and the resulting sauce.
Instructions
- 1
Step 1
1. Wash the meat and place it on a paper towel, pat dry. Season the tails with salt and pepper.
- 2
Step 2
2. Heat a pot with 1-2 tablespoons of vegetable oil and add the tails. Sear them on all sides until a golden crust forms, then transfer to a plate.
- 3
Step 3
3. Finely dice 1 carrot, a celery stalk, and onion. Sauté the vegetables in the same pot where you cooked the meat.
- 4
Step 4
4. Return the tails to the saucepan, add whole garlic cloves, bay leaf, thyme, salt, broth, and wine. Bring the mixture to a boil, then simmer over low heat, covered, for 3 hours.
- 5
Step 5
5. One hour before the meat is done, prepare the vegetables. Peel and cut the remaining carrots, parsnip, and turnip into large pieces, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 175 degrees for 1 hour.
- 6
Step 6
6. Carefully remove the tails from the pot and let them cool. Strain the liquid through a sieve, return it to the pot, bring to a boil, and simmer until reduced by half.
- 7
Step 7
7. Return the tails to the boiling broth (you can cut them off the bone or leave as is), add the roasted vegetables, simmer everything for about half an hour, season with salt and pepper to taste, chop fresh parsley finely, and add it to the pot.