Recipe: Beef Tail Cholodecake step by step with pictures | Handy.Recipes

Beef Tail Cholodecake

Cooked Beef Tail Cholodecake

Nutritional Value

Dense, fragrant, very meaty! Back in the eighties (as it sounds!) walking through the meat aisles at the market, I was bewildered at the stalls with pig heads, pig ears, beef tails, and other unfamiliar meat members. But one day I came across a recipe for the national English soup of oxtails. I made it exactly according to the recipe. It was a wonderful soup! It's rich, it's flavorful, it's nourishing. Since then I sometimes make soup out of tails, heads and even ears.

Author of the recipe

Ingredients for beef tails cold cuts:

  • Tail (beef) - 2 kg
  • Onion - 1 pc
  • Carrots - 1 pc
  • Petiole celery - 2 pcs
  • Cloves - 10 cloves.
  • Allspice - 10 pcs
  • Salt (to taste)
  • Vegetable oil (for frying) - 50 ml
  • bay leaf - 2 units
  • Chicken egg - 2 pcs
  • Vinegar (to taste)
  • Garlic (to taste)

How to cook beef tail chłodecks step by step with photos

Chopped 15-18 cm pieces shank tail wash, pour cold water and soak for 3-4 hours or overnight. Then dry and fry in oil on a high heat until brown. Put into the pot, pour cold water so that the water level is four fingers (about 7 cm) above the meat. Bring it to the boil, skim off the foam thoroughly. Add a large onion. I don't peel the bulb, I just rinse it well and cut off the root tip. Add carrots, two stalks of celery, cloves, peppercorns, bay leaf. Bring it to the boil again, lower the heat to low and simmer for at least 5 hours, covered with a lid. Boil the eggs.

Take the boiled tails out of the pot, cool them down to lukewarm.

Skim off the tails and chop them with a knife. Put it in a bowl. Take out the onion, carrot and celery, put the bones back in the broth, add a teaspoon of salt or a cube of beef broth and put back on the fire. Bring it to a boil and simmer over low heat until it reaches half of its original volume. Taste for salt, pepper. The broth must be salty, because we did not salt the meat. To taste it you can add a couple of tablespoons of lemon juice. Sieve the broth through a sieve.

Peel and finely chop 4-5 garlic cloves, add to the meat and mix. Peel the eggs and cut into slices, also cut the boiled carrots into julienne strips. Put meat, add boiled egg slices and carrot slices on top, pour broth only up to the surface of the meat. Let it stand in cold for 2-3 hours. When the broth , Pour the rest of the broth over it and leave it in the cold again until it hardens. Broth from the tails turns out yellowish-brown transparent, rich, freezes well without gelatin. It's a great nourishing appetizer! Especially with horseradish.

Nutritional Value:

Whole Dish:
3530.7 Calories
422.1 g
185.1 g
56.6 g
107 Calories
12.8 g
5.6 g
1.7 g

Meat, Salt, Garlic, Sweet pepper, Vegetable Oil, Flavorful, Vinegar, Onions, Eggs, Carrots, Bay Leaf, Celery, Cloves, Starters, Snacks

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