Description
Hi all. Continue to twist the bulls ' tails )) and here's what came of it. By and large, in the usual sense, the nutritional value of the tail for the average consumer is very low, and the common factor of prejudice plays a too big role in its perception as an object. But the broth it produces is just magical on the taste. This will help us a slow cooker to speed up the process. All just to ugliness.
Ingredients
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Tail
1.5 kg
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Carrots
2 piece
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Onion
2 piece
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Leeks
3 piece
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Pasternak
1 piece
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Garlic
3 tooth
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Celery leaf
150 g
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Semi-sweet red wine
500 ml
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Melted butter
100 g
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Water
1.5 l
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Salt
1 tsp
Cooking
Beef tail is 1.5 kg. Cut. Well my.
Melt 50 gr. ghee and fry the tail on medium heat until brown 5-7 minutes on each side.
Clean and chop the parsnip root.
500 ml of homemade wine.
Put the fried tail in the slow cooker, add 500 ml of wine and cut a parsnip root. Turn the cooking mode for 1 hour.
Feathers bow the leek, use white part only.
Clean and wash 2 onions and 2 carrots.
Carrots coarsely cut.
As well and onions.
Dissolve 50 gr. ghee and fry the vegetables over medium heat stirring constantly 7 minutes. Salt.
My 150 gr. fresh green celery.
Add the sliced celery to the vegetables and continue to fry for another 5 minutes.
Grind roasted vegetables in a blender. The finished result.
An hour passed from the moment of cooking the tail. Turn off slow cooker and take out the meat, cool it and detachable from the bones.
Pour the bouillon into a suitable pan, add 1.5 l of clean drinking water. Bring to a boil.
Finely shred the leeks.
Finely chop 3 cloves of garlic.
Add in the boiling broth sliced leeks, meat, garlic and mashed roasted vegetables. Cook for 5 minutes on slow fire under a cover.
Enjoy the rich taste and color.
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