Cook beef tails on jellied meat for 3-4 hours along with the rest of the meat. And for soup or broth, 2,5 hours is enough.
How to cook beef brains deliciously
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Beef tails are not inferior in taste to the meat of other parts of beef. When cooked correctly, the tails are very soft and tender, and the broth is tasty and aromatic. Beef tails are cooked for 2,5 hours with spices and salt – you get the perfect meat snack. The pressure cooker will cope with the task faster – the tail will loosen to softness in 40 minutes.
We take the beef tail, cut it into pieces, wash it well and put it in a saucepan, pour water, add whole or cut carrots and onions there. We put the pan on gas, bring it to a boil, remove the scale and cook over low heat for about 2,5 hours. Pieces of the tail should be well cooked so that the meat can be separated from the bones. Then add spices, salt, and the dish is ready.
To prepare jellied meat, the tails are boiled longer, 4-5 hours on low heat, until the meat itself leaves the bones. A very tasty soup is obtained from this offal; it is also used for stewing with vegetables.
Delicious facts
Do not chop the beef tail, because the cartilaginous part can split into many small pieces, which will badly affect the taste. It is best to disassemble the tail at the joints using a knife.
In addition to jellied meat, beef tails are great for serving as a snack – there is not much meat in the tail, but it is very tasty and fibrous, and cartilage lovers will be delighted with their amount in beef tail dishes.
It is great to cook beef tails (especially their thin parts) for soup broths – they turn out to be very fatty and rich even when cooked in a second broth.