How to cook bull tails: recipes

What are bull tails? The recipe for cooking a dish from such an unpopular piece of carcass seems something incredible and difficult, but is it really so? Yes, it has its own nuances: it is one of the most mobile parts of the body, accordingly, the meat here is very tough and sinewy. But still...

About the benefit of the bull's tail

A disadvantage in the form of rigidity is also a plus: at long heat treatment collagen, contained here in large quantities, dissolves and makes the meat incredibly soft and soft. In addition, it is very useful for bones, joints and connective tissues.

Meat from the bull's tail has all the useful properties of beef, it has a lot of iron, vitamins B, PP and E, while the tail is one of the most inexpensive parts of the carcass. That is why bull tails, recipes of which are very popular in Spain, have always been considered a dish for the poor. But he that they did not become less tasty.

Bovine tail in Spanish. Photo, recipe and feed method Rabo de Toro

This is a classic dish of Spanish cuisine, which is traditionally prepared from the tails of bulls, losers on the bullfight. But it can be prepared from ordinary purchased meat, there is no difference in taste, only the general atmosphere plays a role.

To prepare a bull's tail in Spanish, you will need:

• 3 kg of tailings;

• 2 medium bulbs;

• 5-6 large tomatoes;

• 2-3 carrots;

• 1 tbsp. Onion leeks;

• salt and pepper, garlic, thyme, bay leaf;

• 1 cup brandy;

• 2.5 cups of red wine (dry);

Many beginners are immediately intimidated by the number of ingredients, but, in addition to alcohol, all of the above is almost always in every kitchen. Buying bull tails, it is better to choose a larger piece: yes, there is not much meat, but in the center of each piece there will be a large tubular bone, which is the basis of a delicious dish.

Cooking the bull's tail according to the Spanish recipe

First of all you need to prepare the bull tails. The recipe for bullfighters says that they need to be chopped into 2.5 cm thick pieces, it is recommended that you ask the butcher even when buying. Prepared and washed tails are laid out on a baking sheet over the foil and sent to a well-heated oven for 20 minutes.

While in the oven the tail gets rid of excess fat and acquires a pleasant golden hue, there is time to prepare vegetables. Carrots and both types of onions are cut into large pieces and sent to preheated oil in a pan or frying pan with a very thick bottom. Add chopped garlic and all spices. The vegetable mixture is cooked over medium heat for 10 minutes with regular stirring. After this time it's time to add the tomatoes, cut and peeled. The whole mixture reaches the required state for another 10 minutes.

It's time to add to the vegetables slightly baked meat and alcohol. After boiling for 10 minutes, you need to pour in water to cover the tails. Then begins the most difficult part - waiting. They are delicious - bull tails; The recipe is budgetary and affordable, but bringing them up to readiness for 4-4.5 hours makes it necessary to glance at the clock every now and then.

The dish should not boil, the sauce should only shake slightly, and the meat should languish. Readiness will come when the meat becomes tenderly melting and will easily move away from the bone. When this happens, you can turn off the cooker, allow the meat to stand for 20 minutes and serve to the table.

Traditional serving of ready meals

Classical Spanish serve is as follows: you need to extract from the finished dish pieces of meat and bay leaf, bones to throw out, and the entire sauce to grind blender into a homogeneous mass. This option is possible, but the sauce with appetizing pieces of vegetables and more pronounced texture looks much more effective. Traditionally, the dish is served with fried or boiled potatoes or pasta.

Other interesting ways to prepare tails

Appetizing, wholesome and rich in vitamins bovine tails, the recipe of which is found in many cuisines of the world, can be prepared not only as a supplement to potatoes or pasta. They produce magnificent rich, sticky and fragrant broths, enriched with vitamins and collagen. And what can you cook from such a broth? Of course, soup of bull tails! The recipe for its preparation can be made independently, adjusting the amount and variety of vegetables, adding your favorite spices and herbs, beans, peas, experimenting with types of alcohol. We offer you one of the options.

How to cook soup from bovine tails: a recipe with a photo of a classic dish

One of the most delicious options for making this rather unusual part of the beef carcass is classic German soup. Its basis is, as you know, the bull's tail. The recipe with a photo and a detailed description of the process is presented below.

To make soup from the bull's tail, you need the following products:

• 1 kg of bovine tail;

• 100 g of leeks;

• 1 PC. Onions;

• 1 PC. Carrots;

• 1 PC. The root of parsley;

• 100 g of celery root;

• 300 g of potatoes;

• 2 tbsp. L. Flour;

• 100 ml of red wine, preferably Madeira;

• marjoram, saffron, rosemary, pepper, salt, basil;

• vegetable oil;

• water;

• egg white for broth cleaning.

Preparation of German soup from the bull's tail

Start the preparation of the soup should be with the preparation of the main ingredient - the bull's tail. To do this, cleaned and chopped on the part of the tail must be scalded with boiling water, and after soaking in ice water for an hour.

Put a well soaked tail on frying oil, add carrots, onion, parsley and celery, fry until golden colored vegetables. Transfer to a saucepan, add water and potatoes. A traditional German recipe suggests using turnips, but if it does not, potatoes will be an excellent substitute. Cook soup on the stove for 3-4 hours on very low heat, it should barely boil.

The taste of the soup can be considered almost ready, but the cloudy broth does not look very appetizing, and ordinary egg white will help with this problem. To carry out the purification procedure, all vegetables and meat are extracted from the broth, and whipped egg whites are introduced into the boiling broth with a thin trickle. A minute later, the curled egg will pick up the rest of the foam and lighten the broth until it is clear. It remains only to strain it through a fine sieve or a layer of tissue.

The prepared clarified broth is returned to the plate to complete the cooking process. Next to it is necessary to add the boiled wine and bring the mixture to a boil. In a glass of water, you must dissolve a tablespoon of flour and add to a boiling broth in a thin trickle. Then add cut into pieces of meat and vegetables, bring to a boil, sprinkle with herbs and serve.

Beef tail dishes are delicious, flavorful, rich and satisfying. With the right presentation, they can become a real decoration of the festive table, and to the skilful hostess there will be a queue of those who want to get a prescription.