How to make
Seal the beef tail slices in a deep pot over high heat with 3-4 tablespoons of olive oil until they aquire a golden brown color on all sides.
With this procedure, it is possible for a lot of grease to spray, so you can cover it with a lid.
It is good to seal it twice, because the amount is quite a bit and will not fit in 1 layer most likely.
Remove the tails into a plate and in the same fat + another 1-2 tablespoons of olive oil, fry for 10 minutes the coarsely chopped onions, carrots and garlic. Put the tails back into the pot, pour the wine and stew for them 10 minutes, then add the broth so that it almost covers the beef and boil everything.
When this happens, cover the pot with a lid, reduce heat to low and leave it to steam for 2.5 to 3 hours.
The meat is ready when it easily falls from the bone. Sometimes I boil and stew them for 4 hours, but this is the secret of the dish - slow cooking on low heat. I add water or broth if the level drops.
The next step is to reduce the broth. You have the choice either to leave the vegetables in large pieces, which will be perfectly soft and melt in your mouth, or to mash them by removing the meat.
Bring the broth to a boil over high heat with the lid already on, add the butter, as much salt as you like and reduce until the sauce thickens and you're left with the amount you want. This is the time to warn you not to add too much salt, because when the liquid is reduced, the sauce may become too salty and then you will have to dilute it again. This is not a big problem, but still the goal is a thick, concentrated and concentrated sauce.
Place the beef tails back into the pot and stew them for another 15-20 minutes.
The dish is wonderfully tasty without spices as well, but if you want, add some.
It is even more irresistible when left aside for several hours before serving.
Choose a good quality wine, because the better it is, the tastier your stewed beef tail will turn out.
Absolutely delicious!
