Braised Veal Tail

141 Views
 
MASTERY Level
280 min
142 Views
 
MASTERY Level
0 People
280 min
INGREDIENTS for 0 people
  • 1 beef tail
  • 1 ¾ oz lard
  • 1 sprig parsley
  • 1 clove of garlic
  • 1 onion
  • 1 carrot
  • 1 tablespoon lard
  • 2 tablespoons tomato sauce
  • 1 cup red wine
  • 8 stalks celery
  • broth
  • salt and pepper
Preparation

Put the clarified pork fat (or butter) into a pan and melt it, then sizzle together with the chopped lard, garlic, onion, parsley and carrot. Blend in the tail cut into small pieces, salt lightly, pepper and brown thoroughly. Add the wine and allow to evaporate.

Put in the tomato sauce and cover with the stock. Cook slowly for 4 hours, adding more stock if necessary. Ten minutes before the cooking time is up, add the celery sticks, boiled apart, and cut into pieces (2.4 inches approximately).

At the end, the sauce should be fairly dense and brown.

Main courses
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