Description
Beef tails steamed homemade recipe Gordon Ramsay. 've been fond of watching all cooking shows. And, of course, sometimes you want to cook some elaborate dish. But this recipe was offered in the transfer of Gordon Ramsay's "Cooking at home". This tender braised ox tails. Just keep in mind that with these ingredients it is very sharp. As he told Ramsay and this is his recipe for this dish from his childhood. Because the family was not rich, his mother had to save. And tails on a budget. However, the Gordon made the dish their amendments and added Asian touch. The recipe will give full, although I was missing a couple of ingredients not to buy. The only thing I wouldn't call it a budget option for us, because we have tails are fresh 250 rubles per kg, and frozen in 200. And fennel, a plant imported, the value corresponds to.
Ingredients
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Tail
4 piece
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Onion
2 piece
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Garlic
2 tooth
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Fennel
1 piece
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Chili
1 piece
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Star anise
5 piece
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Ginger
-
Coriander
-
Broth
1.5 l
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Soy sauce
5 Tbsp
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Vinegar
2 Tbsp
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Olive oil
-
Flour
-
Salt
-
Black pepper
Cooking
So, the ingredients. Let's start with tails. It is best to take large, thick tails. With each tail I get 2 piece with double joint. The cut cartilage. The rest of the tail, then the good is the broth. If You have huge tails, it probably will be another piece to cut. The main thing that they all then when roasting climbed into a thick-walled pot. Unfortunately, I was unable to buy fennel - not seem to the season. When I did the tails last time (in late 2015), the fennel brought from Paris. Happened at me such opportunity.:) I have onions small and red - it was necessary to harass, so 4 things happened. Garlic I have a huge. Can smaller to take.
So, tails cleaned from films, cut into 2 pieces at the joint. Now salt, pepper to taste and pour quite liberally with flour. In fact, just in it coat.
Then take a thick-walled pot (this is Gordon so). I have dural. Tends to burn and does not wash off. The pan heat. Pour the olive oil. I have refined. Fry the tails to a beautiful crisp. Readiness is not important.
Tails removed. Add a little oil to the pan. Garlic press out in pan and slightly fry. Cut the onion into feathers (julienne). Fennel is also cut like onions. Add to the same saucepan.
Chop the chilli into pieces together with seeds. Ginger on the plate.
Add to the pot a handful of coriander seeds
4 and 5 stars of star anise (star anise). Generously add soy sauce - about 4-5 tbsp. Saute the vegetables until soft fennel. Pour 2 tablespoons of dark rice vinegar. Because of this ingredient I did not have, poured a dark balsamic.
Vegetables were petosiris - spread on our tails and pour the chicken broth so that the meat was covered. Ramsay in his show says that chicken soup will ease the dish. It can be. Only cubes himonya do not use! :)) Cover the pot with foil so that there is a hole for steam output. So our sauce has thickened. Sent in a preheated 180 degree oven for about 3 hours. Ramsay cook, as I understand it, a little less. But after so long stewing meat from the bones falls off and the sauce acquires a less liquid consistency.
The presentation is not so hot, but here's how it turned out. Suitable cookware no. Yes, and don't know how this dish to present. If only in a bowl... the Anise is not necessary, but ginger is quite tasty. Coriander will crunch on the teeth. If You like spicy dishes then this recipe is for You. Yes it's a bit zamaroczy. But the result is worth it.
As a side dish Gordon Ramsay offers this salad: Slice the banana shallots and radishes half-rings and chop the edible rediscove leaves. Season with salt, pepper, lemon juice and olive oil. But I did a simple salad of radish with greens and yogurt.
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