Beef Tail Ragout
3 hours Recipe Yield:
4 servings Difficulty:
Medium recipe
Beef tail ragout is a recipe for Chinese cuisine, everyone is used to making stew from a good piece of meat, but good stew cannot be made from meat alone. In China, they believe that a good stew will come from meat on the bone with cartilage, since cartilage contains a lot of things that are useful for the human body. It is in the beef tail that a large amount of cartilaginous tissue is contained. It is better to cook the stew from the middle part of the beef tail, there is more meat and enough cartilage to make the stew rich.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Chinese cuisine beef tail ragout, place starch in a shallow dish and roll chopped beef tail in it. The starch will “seal” the tail and the beneficial substances will not evaporate during further processing.
Wash the tomatoes and cut into random pieces, wash the celery stalks and cut obliquely, about 1 cm thick. Peel and chop the carrots arbitrarily, but not finely.
Boil water in a saucepan or in a deep frying pan, put the beef tail and cook for 5-7 minutes, and then put it in a colander and let the excess liquid drain.
Add vegetable oil to the pan, heat and add the diced ginger. When the ginger is fragrant, add the beef tail, stir and fry for 2-3 minutes. After pour in the rice wine, stir and add 200 ml of water. Mix everything well, add tomato paste and sugar.
Let the beef stew simmer a little, about 3 minutes, and then add the bay leaf, cinnamon, cut orange zest, cardamom and star anise.
After adding all the spices, let the beef tail boil, reduce the heat, cover and cook for another 1.5-2 hours. It is best to stew beef tail in ceramic dishes.
When the meat is ready, add chopped vegetables and dates to it, stir, increase the heat to high, and cook for another 10 minutes. Do not boil vegetables, they should be slightly stewed. Ready beef tail ragout serve hot, you can sprinkle with fresh herbs before serving.