Oxtail

The recipe was shared with us by Artem Mukhin, chef of the Savoy restaurant.

Braised beef tail is a true embodiment of traditional Russian cuisine, where the simplicity of ingredients combines with rich flavor. The dish originated from peasant traditions when all parts of the animal were used, including the tail, which turns into tender and aromatic meat when braised for a long time. The roasted pieces of tail gain depth of flavor alongside sautéed vegetables and tomato sauce that adds a slight tanginess. Spices like bay leaf and black pepper enhance the natural meat richness. It is usually served with mashed potatoes or fresh bread and pairs excellently with a glass of red wine. The dish warms the soul and evokes a sense of home comfort, becoming the centerpiece of family lunch.

Fettuccine with mushroom, tomato, and veal tails ragout is a true gastronomic symphony of flavors designed for connoisseurs of fine cuisine. The author's approach combines the delicate texture of pasta with the rich taste of braised veal tails, complemented by aromatic porcini mushrooms, sweet cherry tomatoes, and velvety cream. The key ingredient—demi-glace sauce—adds depth and richness to the dish, turning it into a true restaurant masterpiece. Parmesan and butter complete the composition, adding softness and a pleasant aftertaste. This dish is perfect for a cozy dinner with a glass of red wine, allowing one to enjoy its layered flavor and rich texture.

Recipe by Vasily Melnikov, chef of "Syrovarnya na Oktyabr".