Braised Calf Tails
Main Dishes | European cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
For this dish (as with any that uses tails), you need the tails of steers, not heifers, as their tails are situated too close to the urinary organs and therefore carry an unpleasant odor that cannot be masked.
Ingredients
- Veal Tail - 4 pieces
- Celery stalk - 1 piece
- Carrot - 1 piece
- Onion - 1 head
- Sweet Pepper - 2 pieces
- Demi-Glace Sauce - 1 qt
- Olive Oil - 5 fl oz
- Garlic - 3 cloves
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the veal tails along the vertebrae, feeling for the joints. It's best to choose tails that are medium-sized, not too large or too small. For this dish, you'll need the last four to five vertebrae — those at the base of the tails, which are too large.
Step 2
Place the tails in a pot or skillet, cover with water, bring to a boil, and simmer for two hours, or until the meat is tender. Since the pieces are of different sizes, smaller ones should be removed earlier.
Step 3
About half an hour before the dish is ready, peel the onion, carrot, and peppers (for a colorful presentation, you can use peppers of different colors: for example, one red and another yellow), then chop them along with the celery into evenly sized medium cubes.
Step 4
Place a sauté pan or pot over high heat and add a splash of olive oil. Crush the garlic cloves with a knife and lightly sauté them in the pan. Add the chopped vegetables and stir-fry quickly; after about twenty seconds, reduce the heat to low and cook for another ten minutes, or until the vegetables are partially cooked.
Step 5
Add the demi-glace to the saucepan, stir, and wait until what was jelly transforms into liquid.
Step 6
Add salt and pepper to the sauce to taste, bring it to a boil, and let it simmer for another five minutes.
Step 7
Add the tail bones to the sauce and simmer for half an hour, allowing them to absorb the flavors. Keep an eye on the liquid level to ensure it doesn't evaporate too much, and occasionally add water as needed. When the meat starts to easily pull away from the bones, you can remove it from the heat.
Step 8
Braised tails can be served with polenta and sautéed vegetables (such as zucchini, pattypans, and carrots), or with mashed potatoes, rice, or couscous. They can even be paired with buckwheat.
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