Bull tails - raw materials, very popular in European cuisine, for preparation of rich soups, ragout and other dishes. Richer relish to meat is impacted by spicy herbs and various vegetables. Dishes from beef tails can be met at expensive and democratic restaurants, but it is simple to prepare them also in house conditions.
Soup from bull tails
This dish is very popular in Great Britain. The taste can be varied, adding different spicy herbs, dried or fresh.
It is required to you:
- 1 bull tail (800 g-1 kg); - 1 carrots; - 2 bulbs; - 2 stalks of a celery; - 1.2 l of beef cook water; - 30 g of a desi; - on 0.25 h a spoon of dried parsley, a thyme, a marjoram and a basil;
- 3 tablespoons of port wine; - 1 tablespoon of flour; - salt. Clean a bull tail from excess fat, chop on small pieces, wash out and dry. Warm a desi in a pan, lay out the crushed onions and the carrots cut by thin circles. Add pieces of tails, fry all 5-7 minutes, and then pour in beef cook water. Add salt and spicery. You cook soup until meat begins to lag behind bones. On it 1.5-2 hours are required.
Filter broth, strip flesh. Small cut beef. Pour broth in a clean pan, add meat. Bring soup to the boil. In separate ware mix port wine with flour, and then pour in this mix in a pan, carefully stirring. Let's soup boil 5 more minutes, switch off fire and cover a pan. Serve the dish hot, accompanied by fresh grain bread.
Ragout from beef tails
Try one more dish - ragout in the French taste. It is given with fresh white loaf and the cooled pink or white wine. The dish can be added with a green salad. It is required to you: - 700 g of low-fat beef; - 700 g of beef tails; - 2 stalks of a celery; - 500 ml of white dry wine; - 500 g of small potatoes; - 1 large tomato; - 2 tablespoons of olive oil; - 1 stalk of leek; - 2 bay leaves; - fresh thyme; - 1 bulb; - 4 garlic gloves; - salt; - fresh ground black pepper. Crush garlic and onions. Drench tomatoes with boiled water, remove a skin, slice pulp. Wash out beef tails and beef, cut off excess fat and films. Chop meat on pieces, fry in a pan with the warmed olive oil, and then lay out in a separate bowl. In a pan fry onions and garlic till golden color. Add meat and tails, lay out tomatoes, leek and the celery cut on pieces. Pour in wine and you extinguish mix about 2 hours on weak fire. For half an hour until ready add potatoes cut on pieces, a thyme and bay leaf, salt and pepper ragout. Spread out a ready-to-eat meal on the warmed-up plates, every portion decorate with a branch of a fresh thyme.