Beef tail How to cook and what to serve with

There are already many different recipes for cooking dishes using beef tails on the Internet, how is my recipe different from others?

First of all, the ingredients are

In this dish, I use:

- Beef tail

- Goose fat

- Carrot

- Bell pepper

- Onion

- Celery

- Greenery

- Black raisins

- pine nuts

- olive oil

- cocoa

Preparation:

We choose a deep frying pan, add a little olive oil in a frying pan to melt the fat (I have goose, but you can also beef).

The note

The digestibility of beef fat is 92.4% -95.25% and heats up at a temperature of 37 °. Goose fat has a well-smeared consistency, therefore it is used in medicine to protect exposed parts of the body (face, hands) from frostbite. Oleic acid, which has a low melting point (14 °), predominates in poultry fats; therefore, poultry fats, in contrast to beef, lamb and pork fats, have a softer consistency and a low melting point (25-30 °), therefore more easily absorbed by the human body. The composition of bird fat contains a significant amount of lecithin, which is necessary for the restoration of the tissue of the nervous system.

Back to the recipe:

In a skillet with melted fat, fry the pieces of beef tail (I buy them already clean and cut into wedges)

Fry until a beautiful color, 7-10 minutes, add a little salt and pepper (a little, then add salt)

Harvesting vegetables:

While the meat is fried, cut the onion, carrot, bell pepper, celery into cubes.

Beef tails are cooked for a very long time, from 3 to 4 hours, but I want to speed up this process using an Afghan cauldron, you can also use a pressure cooker, and if it is not there, then you will have to cook from 3 to 4 hours (this also has an advantage, I put and went to sleep)

So,

We put the fried meat in an Afghan cauldron (or pressure cooker), add chopped vegetables, salt, pepper, you can add your favorite seasonings, herbs (a whole bunch) and close the lid, check the valves (which is not jammed) and put it on fire for 1 hour.

An hour has passed...

We turn off the fire under the cauldron, open the valves to cope with the steam and relieve the pressure under the lid.

Return the finished meat together with the vegetables to the pan (together with the sauce)

Add black raisins to the pan (soaked in advance for 30 minutes)

The highlight of the recipe:

In a separate bowl, dilute 2 tablespoons of cocoa and meat sauce, stir thoroughly, add to the pan with meat and stir. We continue to cook for another 7-8 minutes and evaporate the liquid from the sauce to make it thicker.

At this time, we prepare the pasta (it just takes from 7 to 11 minutes to cook.

The dish is ready, it remains only to serve it beautifully and decorate with herbs and pine nuts (you can also add Parmesan cheese for an amateur)

Bon Appetit!!!

Also go to my YouTube channel at the link below, there are detailed videos with recipes, subscribe to the channel and click on the bell so as not to miss the next video with the recipe

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