Stewed beef tail
4 servings
45 minutes
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.
1
Cut the tails into pieces, place them on a baking sheet, drizzle with oil, and roast in the oven at 200 degrees.
- Oxtail: 1 kg
- Vegetable oil: 2 tablespoons
2
Peel and dice the vegetables, then fry them in a pan.
- Onion: 2 heads
- Carrot: 2 pieces
- Celeriac: 100 g
- Vegetable oil: 2 tablespoons
3
Place the tails and vegetables in a pot, pour in the tomato mass, and simmer until the meat of the tails is tender.
- Oxtail: 1 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Celeriac: 100 g
- Tomato passata (sieved tomatoes): 2 glasss
4
Shortly before ready to add spices.
- Black peppercorns: to taste
- Bay leaf: 1 piece
- Salt: to taste
5
While extinguishing, occasionally add water to the pot.
- Vegetable oil: 2 tablespoons
