Oxtail Appetizer with Sweet Peppers
12 servings
240 minutes
Beef tail appetizer with sweet pepper is a true delight for gourmets. The deep, rich flavor of braised meat combines with the gentle sweetness of roasted pepper, creating a perfect balance. Beef tails, slowly stewed in red wine and vegetables, become tender, while the thick sauce enriches the dish with spice aromas. The origins of this cooking method trace back to European village traditions where stewing tails was a way to extract maximum flavor from simple ingredients. The appetizer is perfect as a main dish and can also be elegantly presented in a restaurant. It pairs well with fresh bread or a glass of wine. This dish not only pleases the palate but also allows one to feel the warmth and comfort of classic home cooking.
1
Prepare all the ingredients.
2
Cut the bull tails into pieces of 250–300 grams.
- Oxtail: 2 pieces
3
Chop the onion, carrot, and celery randomly.
- Onion: 200 g
- Carrot: 200 g
- Celery stalk: 200 g
4
Cut the tomatoes into wedges.
- Tomatoes: 200 g
5
Heat some vegetable oil in a pan and fry the tails until golden, seasoning with salt and pepper.
- Vegetable oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
6
Sauté the onion, carrot, celery, and tomatoes separately in vegetable oil.
- Vegetable oil: 60 ml
- Onion: 200 g
- Carrot: 200 g
- Celery stalk: 200 g
- Tomatoes: 200 g
7
Add vegetables to the tails, pour in wine, and evaporate the wine by half over high heat.
- Dry red wine: 750 ml
8
Pour water into the pan to cover the meat, bring to a boil, reduce the heat, cover with a lid, and simmer for 4 hours.
9
Place the sweet peppers on a baking sheet and send them to an oven preheated to 200 degrees for 40 minutes. Turn the peppers halfway through baking.
10
Cover the baked peppers with plastic wrap and leave for 10 minutes.
11
Remove the skin and seeds from the peppers and cut them into strips.
12
Towards the end of extinguishing, add salt, bay leaf, and peppercorns.
- Salt: to taste
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
13
Remove the tails and separate the meat. Strain the broth and reduce it to a thick sauce.
14
Place pieces of tails on a plate, drizzle with sauce, add peppers, and garnish with cilantro leaves.
- Bell pepper: 6 pieces
- Cilantro: to taste
