Beef tail beef: recipe

Chilled is one of the favorite dishes in many countries of the world. It perfectly suits both for a festive feast in the cold season, and as a satisfying and inexpensive meal for working days.

Beef tails - the best basis for a meat cold

The jelly from the tail of beef for cooking costs is one of the low-budget meals. Cooking it is easy and pleasant. The only difficulty is: to make the jellyfruit sticky and well froze to the state of strong jelly, it should be cooked for at least 8 hours. In the presence of a pan-pressure cooker or multivark, this task is solved quite simply, and the time is reduced by half. The jelly from the tails of beef differs transparency, good consistency and excellent taste. Due to the content of a large number of cartilaginous interarticular tissue, it perfectly solidifies without the addition of gelatin.

On the table, the cold is served chilled to a temperature of 8-10 degrees and is eaten with horseradish, mustard and garlic sauces. If you want to pamper yourself or guests with a cold in the hot season, when there is a danger that it will melt on the table, then change the recipe slightly. Classic cold with beef tail is done without special gelling additives, but in some cases 1-2 tablespoons of gelatin will not interfere.

Preparation of broth

To make a delicious cold beef tailings, cooking recipes unanimously warn: to cook it better on a day off, since it will take at least eight hours. First you'll have to watch the broth cooking, then disassemble the bones, do the meat, fill and decorate. Usually in the morning, early, they set up cooking tails. The whole day they are preparing, and in the evening the main work, which the whole family often does, comes.

Tails soaked overnight in cold water. In the morning they are washed, cut along the vertebral discs, put in a large saucepan and cooked in a lot of water. When the broth properly boils, it must be drained with foam, and the bones washed and, filling with fresh water four fingers, that is, 7-8 cm above the level of the tails, put the cook again. Broth should be prepared with a weak boil for 6-7 hours. After this time it should be salted to taste and throw the pepper peas. Next, the cold from the tail of beef should boil on low heat for about 2 hours. About an hour before the end of cooking, you should put in it marjoram, basil, celery, onion and carrots. At the very end, about 10 minutes before turning off, throw a couple of laurel leaves into the broth. Ready broth should be filtered through cheesecloth, separate meat from bones and cut it with a knife. Too much to tweak is not necessary. After this, the meat without bones, return to the broth and bring to a boil.

Making a cold

The broth for 8-9 hours will boil strongly, and you will get a very tasty, rich meat concentrate - the future beef from the beef tails. Culinary recipe does not involve adding any spices or seasonings, except for a few cloves of garlic.

Take the meat out of the pan and spread out the forms to half their height, add a little broth, crumble one to two cloves of garlic, put a few leaves of dill, parsley or celery, boil the egg, divide it along into two halves and also put into meat. Carrots, which were cooked in broth, also serve as an edible decoration. Most often, the cold from the tail of beef is decorated with carrot flowers, which are finely cut and nicely laid out from above. Put the molds in the cold: let them get a little stiff. When the cold clamps, gently pour the remaining broth into it. It should not be hot to melt the bottom layer.

Condiments for the Duck

Fans of cold, jellied and jelly believe that they should be eaten with spicy seasonings, such as crushed garlic, sour cream or mayonnaise, vinegar, mustard and horseradish. If you make a beef from beef tails. Recipes of several sauces will be a good addition to this dish. With cold beef, the sharp sauces based on horseradish and mustard are perfectly harmonized.

Sauce with mustard

Take two boiled egg yolks and rub with two tablespoons of the ready-made mustard dining room, add salt and sugar to taste. Gradually, with constant stirring, enter 100 g of olive oil. Bring the mass to a homogeneous state. Rub grated beetroot and salted cucumber peeled off the skin , about 150 grams of the one and the other, chop 150 grams of salt mushrooms, chop the greens of parsley and dill, rub a few onions of green onions in a mortar and salt, pass through the press one Clove garlic and add it all to the mustard mixture. Stir and bring to the necessary consistency, pouring in a little 3% natural apple cider vinegar. Try again, if enough salt and sugar, add if necessary.

This sauce can be made from a dry mustard powder. Then the powder must first be boiled with boiling water or milk in a 1: 1 ratio, insist for three days and then make the sauce as described above.

Horseradish sauce

Sauces for a caviar based on horseradish there is a very large amount. Here are two options:

1. Rub on grated or chop the blender 300 grams of fresh horseradish. Add to it 700 g of sour cream, salt and sugar to taste.
2. Chop, as mentioned above, horseradish, pour it with boiling water, cover and so cool. In a cold horseradish, add apple cider vinegar, salt and sugar to taste. Rub on a shallow grater 200 grams of boiled beets and mix with the rest of the ingredients.

Useful tips for making a cold

1. In a cold of tail beef can be put a chicken. Beef and chicken are very well combined and perfectly complement each other.
2. Since in the process of cooking the amount of liquid in the broth is significantly reduced, that is, the danger of overdoing the dish. This must be taken into account and salted at the end of cooking. In all cases, broth should not be diluted with water. Extra salt can be removed by lowering into a saucepan with boiling broth a gauze bag with raw rice.
3. If you are afraid that the jelly will not get cold, add the gelatin soaked in water in the last stage of the preparation, bring it along with the broth to a boil and then cook, as described in the article.