Braised beef tail

We will cook the dish in a cauldron or duck house. A deep frying pan with a thick bottom is also suitable. So, the dishes are picked up... What do we do next?

1. We start with the preparation of products, namely:

- wash beef tails and cut them into large pieces, then dry them with paper towels, blotting slightly excess moisture;

- remove the husk from the onion, then rinse it with cold water, dry it with a paper towel and cut in half. We cut the onion arbitrarily: you can use half rings or quarters of rings, or you can just cut it into small cubes;

- peel the garlic cloves from the husk, and then finely chop it with a knife. It is better not to pass garlic through the press - it will turn out much more fragrant if you chop it with a knife;

- wash and peel the carrots, then cut the carrots into large pieces;

- open tomatoes. If they are whole, then they can also be cut into large pieces;

- we prepare all the necessary spices, immediately measure out the right amount.

2. And now we go directly to the dish itself:

- put the cauldron on medium heat, pour olive oil into it and warm it up well;

- in the heated oil, we spread the pieces of the tail and fry on both sides in batches in one layer (we spend 5 minutes for each batch to fry on both sides until lightly browned). We put the fried pieces on a separate plate;

- put the chopped onion and chopped garlic in the remaining oil, fry them together, stirring, for 7 minutes - until the onion is soft;

- put the carrot pieces in the cauldron, mix, fry for 1-2 minutes, and then add the tomatoes along with the juice, stir again;

- pour broth into the cauldron, pour salt and all spices, mix everything well and bring the contents of the cauldron to a boil;

- as soon as the mixture boils, add the fried pieces of tails to it, mix, cover with a lid and turn down the heat;

- stew the contents of the cauldron for 2 hours on low heat - until the meat becomes soft and begins to move well away from the bones;

- remove excess fat and arrange the dish on serving plates.

Serve such meat well with any side dish, for example, cereals, potatoes, baked vegetables, pasta. You can simply serve it with bread and lots of greens, chopped fresh vegetables, various salads.

Bon appetit!