French-Style Beef Tails
Oxtail aspic, the recipe for which awaits you below, deserves the highest praise! But what's so special about it? And why waste time and effort preparing it? There's barely any meat, just cartilage!
- Beef tail
- Beef
- Dry white wine
- Thyme
- Leek
- Celery
- Bay leaf
- Salt
- Garlic
- Onions
- Potato
- Tomato
- Refined vegetable oil
- Peel and chop the onion and garlic. Cut the leek into half rings, the celery into slices, and the tomatoes into wedges.
- Cut the tails and beef into small pieces and fry in a pan with heated oil for 15 minutes. Transfer.
- Fry the onion and garlic in the same pan for 5 minutes. Add the prepared vegetables, tails, and meat. Pour in the wine and simmer over low heat for 2 hours. Twenty-five minutes before the end of cooking, add the sliced potatoes, bay leaf, thyme, salt, and pepper.
Offal includes tongues, livers, kidneys, brains, hearts, tails, heads, legs, lungs, ears, and stomachs. They are used in a wide variety of dishes. Tongues are boiled, marinated, or cooked...
Soups are among the most interesting and distinctive dishes in French cuisine. However, in everyday life, the French themselves cook them less and less. French soups are very different from "our" thick, richly flavored...
Meat, French style... These words mean far more in Russia than anywhere else in the world, including France. And culinary aesthetes can wrinkle their noses as much as they want, but the fact remains...
Meat a la française with potatoes has nothing in common with the cuisine of a country that sets culinary trends. In fact, a similar dish is known worldwide as "Orlov-style meat" in honor of Count Alexei Orlov. And herein lies the secret to the name of this hearty casserole. The fact is that Orlov's French court chef, wanting to impress his patron and his guests, once devised a recipe for veal with potatoes and mushrooms under béchamel sauce. The count is said to have loved this dish and requested it be served as often as possible. Over time, the recipe was simplified: the veal was replaced with beef or pork, the béchamel with mayonnaise, and the mushrooms were omitted altogether. Nevertheless, meat a la française with potatoes remains a truly festive dish, and to this day it remains a staple of the New Year's feast.
French meat with mushrooms is a cult dish in secular cuisine. It was first prepared by a French chef, hence the name. It wasn't in France, but here in Russia, where it gained popularity. There's no home cook who hasn't dared to cook it at least once. The dish is delicious for both holidays and weekdays. Plus, if you add a layer of potatoes, it doesn't require any additional side dishes. There are hundreds of recipes. Chicken, turkey, veal, and pork are all used. Tomatoes, pineapple, onions, and mushrooms are also added. As for the latter, regular button mushrooms are suitable. But the most luxurious, of course, are fresh porcini mushrooms. If you happen to have a basket of wild bounty stashed away, be sure to use them in our recipe. It's also delicious with button mushrooms. They have a fairly neutral flavor and pair well with the other ingredients.