How to make
Some of the most flavored and delicious broths are obtained from veal tails. When vegetables and wine are added, something amazing happens.
Apart from the substance, which the tails secrete and contribute to the richness of the broth, their meat itself is also delicious and tender (of course, it also depends on the breed of the animal).
The peculiarity here, is that it must be boiled over low heat for a long time, but it is worth the wait.
Let's not waste time and roll up our sleeves.
Start by preparing all of the vegetables, by cleaning them and cutting them into medium-sized pieces.
Season the thick slices of veal tails with black pepper, roll them in flour and shake off the excess.
Seal them over high heat, until they aquire a golden color on all sides and place them into a plate.
Put the onion in the same fat and when it softens, add the carrots, celery and peppers. Fry lightly and not until they're fully cooked.
It's time for the tomatoes (they can be grinded, not chopped). Leave the water to evaporate and add the tails, salt and bay leaf.
Pour the wine and cook for 10 minutes, then pour enough water to cover everything, and leave it to boil over high heat.
Now on, reduce to low/moderate heat (from 9 degrees on the 5th) and leave it to boil under a lid for 4 hours.
Wash the rice very well from the starch and pour it into a baking pan.
Use as much of the boiling liquid, as the proportion requires for the variety of rice you use. For me it was 3:1 and I scooped some of the pieces of vegetables from the broth.
It is not necessary to add all of the pieces, since their role is mainly to flavor the broth.
There is an option to remove the meat and blend everything else.
This makes the rice more creamy, because the broth will be thick.
If you don't have enough liquid, pour extra water for the delicious oven-baked rice.
Arrange the veal tails in the baking pan with the rice and broth and put it in an oven preheated to 390°F (200°C).
Bake the veal tails with rice, until all of the liquid is absorbed and the dish remains in fat.
Wonderful delicacy!
