Recipe "Jellied oxtail":
- 1 large beef tail chipped into pieces of 10-15 cm
- 1 large onion
- 8 clove buds
- 2 tablespoons butter
- 2 tablespoons vinegar
- a small bunch of parsley
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 eggs
Number of servings
The complexity of cooking
Meeting with friends, New Year, Cocktail
Step by step recipe for cooking
Roll tail pieces in flour, shake off excess, fry on all sides in butter until golden brown.
Insert the cloves into the onion purified. Put the onion, parsley, pepper, bay leaf, vinegar and roasted tail pieces in a wide saucepan, cover with cold water so that it covered the meat into 4 fingers. Slowly bring to a boil, remove the foam and cook on minimum heat for 5-6 hours.
Then cool, remove the meat from the bones, finelychop. Bones return to the broth, removing the onion, parsley and bay leaf. Place the soup over medium heat, evaporate the half, 30-40 min., Cool, strain.
Boil hard boiled eggs, peel, cut intoslices. Place the meat and eggs in a large form or decompose in small, pour the broth, cover film, refrigerate for 3 hours. Serve cold.