Pancakes with meat filling
12 servings
120 minutes
Meat-filled pancakes are a true gastronomic symphony that combines tender, golden pancakes with a rich, aromatic filling of oxtails, caramelized onions, and sweet roasted peppers. This recipe merges elements of traditional Russian cuisine with a modern authorial approach, creating a dish that captivates from the first bite. The filling features a rich, slightly sweet flavor with subtle spicy notes of paprika and wine. Baked oxtails add depth and a silky texture to the filling, while pancakes made in lard complement the composition with a light crispy crust. These pancakes can be served as a standalone dish accompanied by sour cream or a spicy sauce. They are perfect for a cozy dinner or festive table setting that delights guests with an unusual and rich taste.
1
Prepare all the ingredients.
2
Place the beef tails and quartered yellow onions in a fireproof dish, add bay leaves and allspice, drizzle with vegetable oil, cover with foil. Send to an oven preheated to 120 degrees for 5-6 hours.
- Bull's tail: 2 kg
- Onion: 600 g
- Bay leaf: 2 pieces
- Allspice peas: 5 piece
- Vegetable oil: 120 ml
3
Pour milk into the mixer bowl, add eggs, 0.5 teaspoon of salt, sugar, baking soda, 50 ml of vegetable oil and flour. Mix until homogeneous consistency. Refrigerate for 1 hour.
- Milk: 1 l
- Chicken egg: 2 pieces
- Salt: to taste
- Sugar: 1 tablespoon
- Soda: pinch
- Vegetable oil: 120 ml
- Wheat flour: 400 g
4
Cut the red onion into strips.
5
Heat vegetable oil in a pan and start frying the onion over medium heat, stirring constantly, until translucent.
- Vegetable oil: 120 ml
6
Add sugar and wine to the onion, continue to simmer while stirring constantly until brown. Do not let the onion burn; if necessary, add a little water. This will take about 1 hour.
- Sugar: 1 tablespoon
- Red dry wine: 150 ml
7
Remove the cooked tails from the oven and let them cool slightly. Then separate the meat from the bones and shred it or chop it with a knife.
- Bull's tail: 2 kg
8
Increase the oven temperature to 220 degrees and place the peppers inside for 20 minutes. Flip the peppers halfway through cooking.
- Red sweet pepper: 3 pieces
9
Transfer the charred peppers to a bowl and cover with plastic wrap. Leave for 10 minutes. Peel the skin off the peppers and remove the seeds. Cut the flesh into cubes.
10
Mix meat, onion, pepper, add paprika, and season with salt and pepper to taste.
- Bull's tail: 2 kg
- Onion: 600 g
- Red sweet pepper: 3 pieces
- Paprika: to taste
- Salt: to taste
- Allspice peas: 5 piece
11
Heat the pancake pan and grease it with a piece of fat.
- Lard: 1 piece
12
Pour the pancake batter, fry for 1-2 minutes, then flip and fry for another 30 seconds. Fry all pancakes this way.
- Wheat flour: 400 g
13
Wrap the meat filling in ready pancakes like an envelope or in the style of a Breton galette.
14
Fry the pancakes in melted butter.
- Melted butter: 40 g
15
Serve hot.