Slow cooked beef stew and we will use a piece that is beef tail. And then
I’ll show you three ways to use it. Fantastic beef tail goulash with potato and potatoes.
A nice beef tail with pappardella, with a nice stew of crushed goulash – will be incredible!
You can make some beautiful bovine beetles. You will envy this, you will see.
First of all I need two and a half pounds of beef tail, you can get it from any meatballs, it’s up
in the mouth, sweet and beautiful and for those of you who do not know: beef stew of the tail is
made of bull tail. And of course, any meat that is bones will give you the maximum flavor.
So that will give you the most compliant, most delicious goulash ever.
I want it very generous to spice it with black pepper and sea salt. Just a moment
oils. I have the oven to full power, and I previously heated it
a fertilizer. Right inside. So we’ll bake it while it’s golden
braun. About twenty minutes should be for that.
Like any kind of goulash, we have beautiful scented vegetables. Carrots, celery and two
proud litter. We need a nice, refractory compound. Couple
olive oil spoon. Let’s put in the carrots, celery, let’s go
leek. Only three or four small cloves. They, honestly, will make a big difference.
Good salt and pepper. It is here our choice of woody plants. Rosemary, baby spirit
and lovor’s list. This will give the aroma and taste that is indisputable.
Let’s cook this for ten more minutes. Let that bovine tail rip out for another ten minutes.
Fast forward, and I’ll be back and I’ll tell you what to do next.
Okay dear people. Look here a little, it did not really burn, it’s caramelization
And if you try a little, it’s a great taste, great sweetness.
I want some thickening agent. Two large spoonfuls of flour. It will pick up everything
the remaining oil inside. And then we’ll use some wine: Porto.
The marmalade is caramelized there. It’s big, sunny, thick, tasty, and that’s exactly what we want it to be.
About 280 ml goes inside. The first job of wine is to somehow
pick up all sticky caramelized goodness from the bottom. We’ll go with two
tomato cans. Just just toss them. They will break down into cooking.
Take the beef tail, and I’ll straight into the bowl with all that beef tail.
load a pot, take a look at it. Add water only to cover. That will
extract all the taste from the touch. Put the lid on top, then
will be cooked for 5 to 6 hours. At 150 degrees Celsius. Just make some magic for a while.
Good guys, it had 6 hours of cooking. Slow cooking. Look at this!
Absolutely sticky, soft, cloudy sky. Look at the depths of colors and tastes we have here.
Absolutely fantastic. What you can do is use it like this with your bones.
Or what I do mostly: let it cool off a bit, usually put some rubber gloves.
Take a bunch of beef tail and just unplug it. And you can see how nice and gentle you are.
It’s so close to the bones that taste is indescribable
Clean this bone, and the meat just separates
It took me just a couple of minutes to unload meat from my bones.
Look at the big edge here, and there’s a taste, there’s more
tastes, the most natural and most striking of any cube shoot on the planet.
Now I’m feeling a little … Okay, I’ll cook
with little salt. I use a little Worcestershire sauce. You can see that
beautiful beef tail in so many different ways. First, I’ll put some pappardelle
These are fresh. You can use dried. Separate a little, some spoon of this sauce, right?
Four spoons of it. There is more than enough. Now I use some parmesan,
it will act as a link between pasta and pasta. Now I will add
it’s on my bunny beef tail, and that’ll make it tighter around testenine. And now pasta
is ready. Pull it to yourself. And then all we want to do is just
screw it around. Beef tail and pappardelle. Such a celebration for such
a wonderful piece of meat. Finish with a little parmesan cheese. Beautiful!
If I take a spoonful of potatoes, and then the spoonful of beef with a quick fry
This is a really nice dinner there. If I wanted to make a wonderful soup.
Take a little of that nice beef tail goulash, and we’ll need some water then
Bring to the desired density. A little solid on the sides of the plate
And that’s too much. So guys, soup, goulash and mushroom potatoes and beautiful
pappardelle all made of beautiful beef tail. A lot of love guys, thank you so much.
Enjoy the bovine tail! Comment in the box below and check
look for some of the other chefs on Food Tube.
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