Veal tail

The tail cut of a calf cut into rounds with a bone, with a high gelatin content, for long braising in wine, tomato or stock.

Veal tail is the tail cut of a calf cut crosswise into rounds with a bone surrounded by meat, connective tissue and a little fat, with a high gelatin content. It is long-braised in red wine, tomato or stock with roots until it falls off the bone, giving a rich thick sauce; made into stews, soup and Italian coda alla vaccinara.

Recipes with this ingredient

Solokh-aulsky soupAuthor's cuisine | Soups

Solokh-Aul soup is a true culinary masterpiece based on the harmony of aromas and flavors. This thick, rich broth is made from roasted veal tails and shanks, enriched with the smoky aroma of sautéed vegetables. Bulgur, soaked in warmth and moisture, adds tenderness and textural fullness to the dish. Beef cheeks, simmered to softness, reveal a rich meaty flavor enhanced by caramelized butter with nutty notes. A light spiciness from bay leaves and peppercorns gives the soup sophistication, while fresh herbs complete this flavor symphony. Solokh-Aul soup is not just food; it's a gastronomic journey where each ingredient plays its role in creating a unique and memorable taste.

Kundyums with calf tailsRussian cuisine | Main courses

Kundumy are a dish of Russian cuisine that combines ancient traditions and modern taste preferences. These special dumplings, filled with tender veal tail meat and aromatic mushrooms, have a rich, deep flavor with a hint of creaminess. Their velvety texture is particularly highlighted by the parmesan mousse, adding sophistication to the dish. The history of kundumy traces back to ancient Russian meat pies but has transformed into a more compact and juicy form over time. They are traditionally served with fragrant broth and mushroom sauce.

Aspic with cartilageUkrainian cuisine | Main courses

The cartilage in aspic gives a wonderful difference in texture: there is thick jelly, and pieces of meat, and tiny pieces of cartilage, giving the dish a pleasant crunch. The veal tail is responsible for the crunch and cartilage.

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Stewed veal tailsEuropean cuisine | Main courses

Braised veal tails are a classic of European cuisine, a special dish filled with depth of flavor and rich aromas. Historically, veal tails were considered a humble product, but over time they have been transformed into a culinary masterpiece through long simmering. During cooking, the meat becomes incredibly tender, infused with a thick, rich demi-glace sauce with hints of garlic, sweet pepper, and celery. The aromatic broth makes the dish warming and perfect for a cozy dinner. Braised tail is served with polenta, mashed potatoes or couscous, allowing everyone to choose their ideal side dish. It’s not just food; it’s a true gastronomic journey revealing the richness of flavor nuances and the comfort of traditional cuisine.

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