Готовим Говяжий Хвост Oxtail. Вкусный Ресторанный рецепт от Шефа Андрея. Деликатес за 350 рублей.

Today, "Oxtail Stew." Shocked you? You're wrong. This incredibly tender, delicious, and affordable dish is affordable for every family. And yet, it's also a bestseller in Michelin restaurants in England, Ireland, France, Spain, and Latin America. Support the channel: Sponsor 💰 Subscribe 🔔, thumbs up 👍, repost 📢, comment 📝! This simple, delicious dish is also extremely healthy. Why healthy? Because 60% of oxtails are collagen, which, after cooking, turns into gelatin. And as we all know, gelatin is essential for human health. It provides strength and elasticity to our muscles, tendons, joints, and skin. To make a stew from 1.5 kg of tails, we need: 2 carrots (small) 8-10 cloves of garlic 2 red (or white) onions 1 celery 1 bell pepper (small) ¼ leek 4-6 tbsp olive oil 1 tsp thyme 3 cloves 2 cardamoms 1 tsp coriander seeds 2 bay leaves Fry the vegetables over high heat until caramelized on the bottom of the pan. 1 tbsp Worcestershire sauce 250 ml tomato juice 1 tbsp sweet paprika 1 tbsp cane sugar ¼ tsp crushed black pepper 1 tsp salt Cut the tails at the joints, trimming off the fat. ½ tsp black pepper 1 tsp salt 2 tbsp flour In a frying pan, fry the tail fat and 1 tbsp olive oil. Then brown the meat. Place everything in the pan with the vegetables. Add 250 ml of red wine to the pan where the meat was fried (deglaze), then pour everything into the pan with the meat and vegetables. Pour in 500 ml of chicken broth (enough to cover the meat). Preheat the oven to 150°C and bake the tail for 5-6 hours. Music from the YouTube library. YouTube conditions: The song can be added to any of your videos. No attribution required.