Stewed veal tails
6 servings
180 minutes
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.
1
Cut the calf tails along the vertebrae, feeling for the joints. It's better to take medium-sized tails, not too big or too small. For this dish, the last four to five vertebrae are needed — those at the base of the tails, which are too large.
- Calf's tail: 4 pieces
2
Place the tails in a pot or skillet, cover with water, bring to a boil, and cook for two hours until the meat is tender. Different sized pieces cook for different times, so remove the smaller ones earlier.
- Calf's tail: 4 pieces
3
About half an hour before readiness, clean the onion, carrot, and peppers, then chop them into medium-sized cubes.
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 2 pieces
- Celery stalk: 1 piece
4
Place a saucepan or pot on high heat and pour in olive oil. Crush the garlic cloves with a knife and sauté them briefly in the saucepan. Add the chopped vegetables, stir-frying quickly, then after about twenty seconds reduce the heat to low and cook for another ten minutes until the vegetables are partially cooked.
- Olive oil: 150 ml
- Garlic: 3 cloves
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 2 pieces
- Celery stalk: 1 piece
5
Add demi-glace to the saucepan, stir, and wait for the jelly to turn into liquid.
- Demi-glace sauce: 1 l
6
Add salt and pepper to the sauce to taste, bring it to a boil, and let it simmer for another five minutes.
- Salt: to taste
- Ground black pepper: to taste
7
Place the tail vertebrae in the sauce and simmer for half an hour to absorb the sauce. Monitor to ensure that too much liquid does not evaporate, and occasionally add water. When the meat easily separates from the bones, it can be removed from the heat.
- Calf's tail: 4 pieces
8
Braised tails can be served with polenta and fried vegetables (like zucchini, patissons, and carrots), or with mashed potatoes, rice, or couscous. Even with buckwheat.