Beef tail

As you know, many culinary masterpieces owe their appearance to the limited material capabilities of the cook and his rich imagination. The same can be said for the beef tail. And indeed, the properly cooked beef tail is a separate culinary poem, so it is no coincidence that dishes from this offal are valued very highly in many national cuisines.

For example, in Italy, on the basis of a beef tail, coda alla vaccinara is prepared, in England they love Londonderry, while in Spain - rabo de toro. Belgian chefs make hoshpot beef soup from the tail and simmer it in beer, and a dish called ochsenschwanz is popular in Germany. In South Africa, the beef tail will willingly be allowed to cook special dumplings, while in Burma they are smoked. There is a beef tail in the Armenian hash, in Korea the national soup of sollonthan is boiled from it, and guests in the Phillipins will definitely sweat kare-kare - braised beef tail in a nut sauce.

And the point here is not only in the beneficial properties of the beef tail, but also in the fact that the combination of meat and connective fabrics rich in collagen in this part of the carcass can be called completely unique. If you replace the beef tail in a dish, for example, with a shin, then the dish itself will turn out to be completely different, and in some cases even less interesting.

Undoubtedly, the beef tail is not suitable for grilling, it is not suitable for ordinary frying in a pan, and you cannot cook an entrecote based on it. To become truly tasty, beef tail connective fabrics take time, so in all its glory it will introduce itself to eater after prolonged stewing or cooking. And in these, winning in this case, methods of cooking, variations of magnificent meals cannot be counted.

Before starting to prepare dishes from the tail of beef, you need, of course, to divide it into pieces. You can ask a butcher for this, but if you purchased the entire tail, you will have to do this work yourself. However, remember that it is categorically impossible to chop it - then you are tortured to choose bone fragments from the finished dish. The flexible beef tail is perfectly cut with a sharp knife, the main thing is to correctly determine the place of the cut. Find an obviously bulging ledge on your tail and you can cut right behind it.

In the process of quite long heat treatment, softening of the gelatin-rich tendons occurs, which extend along the entire tail of the beef. They partially melt, keeping the meat juicy and humid, while forming juices that thicken into velvety sauce.

In general terms, the beef tail, being the most bony bran, still deserves a lot more attention and recognition than it really has. This product is inexpensive, but its pleasant taste will fully pay for the time and work that is spent on its preparation.