Meat-Stuffed Pancakes

Baking and Desserts | Author's cuisine

⏳ Time

2 hours + 6 hours

🥕 Ingredients

🍽️ Servings

Description

Meat-Stuffed Pancakes

Ingredients

Milk - 1 qt
Chicken Egg - 2 pieces
Wheat Flour - 14.1 oz
Vegetable Oil - 4 fl oz
Activated Baking Soda - a pinch
Oxtail - 4 lbs
Bay leaf - 2 pieces
Onion - 21.2 oz
Allspice berries - 5 pieces
Red Grape Juice - 5 fl oz
Sugar - 1 tablespoon
Orange Bell Peppers - 3 pieces
Ghee - 1.4 oz
Paprika - to taste
Salt - to taste
Pork fat - 1 piece

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Place the oxtails in a heatproof dish, add quartered yellow onions, bay leaves, and allspice. Drizzle with vegetable oil and cover the dish with foil. Transfer to an oven preheated to 248°F (248 degrees Fahrenheit) and cook for 5 to 6 hours.

Step 3

In a mixing bowl, pour in the milk, add the eggs, 0.5 teaspoon of salt, sugar, baking soda, 50 ml of vegetable oil, and flour. Mix until you achieve a smooth consistency. Refrigerate for 1 hour.

Step 4

Slice the red onion into thin strips.

Step 5

Heat vegetable oil in a skillet and start sautéing the onion over medium heat, stirring constantly, until it becomes translucent.

Step 6

Add sugar and wine to the onions, continue to sauté while stirring constantly until they turn a brown color. Be careful not to let the onions burn; if necessary, add a little water gradually. This will take about 1 hour.

Step 7

Remove the cooked tails from the oven and let them cool slightly. Then, separate the meat from the bones and either shred it into fibers or chop it with a knife.

Step 8

Increase the oven temperature to 428°F and place the peppers inside for 20 minutes. Turn the peppers halfway through cooking.

Step 9

Transfer the charred peppers to a bowl and cover with plastic wrap. Let them sit for 10 minutes. Peel off the skin and remove the seeds. Dice the flesh into cubes.