Recipe Catalog
Recipes with all the words: 4. Next come recipes that match some of the words
Braised ox tails in wine sauce is a true gastronomic delight from the rich traditions of Chinese cuisine. This dish combines tender meat infused with the aromas of red wine and tomato puree, creating a deep, rich flavor with subtle spicy notes of nutmeg. Slow braising in broth makes the meat incredibly tender, while the thick velvety sauce adds sophistication. This dish is traditionally prepared for special occasions as it requires patience and attention to detail. It is served with rice or fresh Chinese pancakes to highlight its rich taste, making it perfect for a cozy family dinner or as a centerpiece at festive tables.
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Oxtail stew is a magnificent dish of French cuisine, filled with rich aromas and deep tenderness of the meat. The origins of this dish date back to the Middle Ages when every part of the carcass was used to its fullest potential. Oxtail, slowly braised in red wine with aromatic herbs and root vegetables, acquires an amazing softness that literally melts in your mouth. Roasted vegetables add a light sweetness and textural contrast. This dish is perfect for leisurely dinners with family or guests, providing the warmth and comfort of traditional French gastronomy.
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Oxtail ragout is a dish rooted in traditional Italian cuisine, especially in Rome, where it is called Coda alla vaccinara. Once considered a part of the carcass accessible to the poor, over time the recipe gained cult status. Slow cooking makes the meat tender while infusing it with the flavors of vegetables, wine, and spices. The thick, aromatic sauce pairs perfectly with pasta or bread, allowing one to savor its depth. Sweet notes of cinnamon and the heat of spicy pepper add complexity and warmth to the dish, while celery brings freshness. This ragout not only satisfies but tells a story of Italian culinary tradition where gastronomic masterpieces arise from humble ingredients.
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Oxtail stew is a traditional Italian dish with a deep history dating back to times when cooking was based on using all parts of the animal. Slow simmering over low heat transforms tough meat into incredibly tender pieces, infusing it with the aromas of wine, spices, and vegetables. The rich sauce soaked with pancetta, celery, and tomatoes makes this dish perfect for serving with pasta or fresh bread that will absorb all the depth of flavor. Warm, rich, and cozy – it’s ideal for a leisurely lunch with loved ones, revealing the gastronomic soul of Italy.
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Spanish oxtail soup is a true embodiment of traditional Andalusian cuisine, where each dish has deep historical roots. This thick, aromatic soup was once made by the poor using leftover oxtail after bullfights, transforming it into a tender and rich delicacy. Slow simmering with onions, celery, and tomatoes brings out the meat's juiciness, while spices and bay leaves add exquisite depth of flavor. The soup has a velvety texture and rich aroma that perfectly warms on cool days. It is traditionally served with fresh herbs, and its rich meaty taste pairs wonderfully with a glass of good Spanish wine. This dish symbolizes the thriftiness and skill of Spanish cooks, merging tradition and amazing flavor in every spoonful.
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Kuban soup made from oxtails is a deep, rich broth born from the traditions of southern Russian lands. Its roots trace back to peasant cuisine where every part of the animal was utilized. Long simmering over fire reveals the incredible flavor of oxtail, making the broth thick and aromatic. Port wine and wine vinegar add subtle notes of sweetness and acidity, while paprika and dried tomatoes provide a warm, slightly spicy touch. The finishing touch is egg yolks poured in a spiral, creating a delicate texture and appetizing appearance. This soup not only warms but also satisfies, making it perfect for cozy family lunches or leisurely evenings with friends.
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Beef tails with vegetables is a vibrant dish of Thai cuisine where juicy meat harmonizes with the rich aroma of spices and the freshness of vegetables. Beef broth adds depth to the flavor while beans, potatoes, and tomatoes create a rich texture. The dish's origins lie in the tradition of using all parts of the meat, giving it special nutritional value. The tail is slowly simmered to absorb the spices while vegetables add fresh notes. It is served with rice or noodles, perfectly complementing the main dish. Beef tail symbolizes rich and strong flavor, and its tender meat melts in your mouth revealing the full palette of Thai aromas. This dish is great for leisurely family dinners or special gatherings creating an atmosphere of comfort and enjoyment.
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Alexander Volkov-Medvedev, chef of the Ruski restaurant, shared the recipe with us. Soup made from a strong, rich beef broth with spelt and fried root vegetables: onions, carrots, potatoes. When serving, the soup is garnished with chopped parsley and freshly grated horseradish.
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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.
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Stout Beef Stew is the embodiment of deep flavors in European cuisine, enriched with Irish notes. The history of this dish traces back to traditional village recipes where strong beer was used to tenderize the meat, filling it with rich flavor and aroma. Beef slowly stewed in Guinness beer with aromatic spices acquires a tender texture and caramelized depth. Carrots and onions add sweetness, while Worcestershire sauce provides a hint of spiciness. This dish is perfect for cozy dinners in cold weather, warming with its rich taste and hearty consistency. Served with herbs and a light tang from lemon zest, it pairs wonderfully with rustic bread or mashed potatoes. A classic example of gastronomic harmony where simplicity meets sophistication.
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Stewed potatoes with stew and herbs is a cozy, hearty dish associated with the warmth of home and the simplicity of Russian cuisine. Its roots go back to the Soviet past when stew was an essential product in the diet. Tender pieces of potato absorb the aroma of meat sauce, giving the dish a rich flavor, while herbs add freshness and lightness. The ease of preparation makes it an ideal option for family dinners or outdoor lunches. Tomato paste adds spiciness, and butter gives a special softness. This dish is versatile: it can be served on its own or as a side with fresh bread. Stewed potatoes with stew symbolize a simple yet heartfelt gathering that fills the home with comfort and aromas of familiar childhood ingredients.
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Vegetable stew is also prepared in Sicily, of course. Here it is called caponata, and olives and capers are added. Our recipe also includes celery and pine nuts. There are versions with sweet peppers, cucumbers or almonds. Capona has a sweet and sour taste, which is obtained thanks to wine vinegar and sugar. There is a version that the name comes from the Italian capone - mackerel: perhaps, caponata was originally prepared with it. According to another theory, the dish was invented in taverns - they are called caupona in Italian .
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Cassoulet, one of the most wonderful French stews. With beans and meat, and different ones: from pork knuckle and duck legs to hunting sausages and bacon. Its consistency can be varied: some people like to make cassoulet closer to a thick soup, some - closer to a casserole.
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Tilliliha, Finnish meat stew with dill. Perfect for winter. From our "Golden Thousand.
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Potato is a traditional French stew with beef and vegetables. But at the same time it is also a soup - because most often the consistency of pot-au-feu is not particularly thick. And besides, it is often eaten in the same way as, for example, shurpa or kyufta-bozbash: vegetables separately, broth separately. That is, both the first and second courses in one serving.
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