Boiled Beef Tail

If you want to make the best boiled beef that exists, you need to try this.
The beef tail is the base of various soups and stews in world cuisine, including coda alla vaccinara.
With the broth obtained, you can create many recipes from the classic minestrina to risottos.

You will only need the basic vegetables to make the boiled dish, so carrots, onion, celery, tomato, and then a little bit of patience.
Below, you will find both the cooking times with the traditional pot and those with the pressure cooker.

You might also be interested in:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling, Pressure Cooking
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

658.09 Kcal

calories per serving

Info Close

Energy 658.09 (Kcal)
Carbohydrates 6.69 (g) of which sugars 4.90 (g)
Proteins 77.83 (g)
Fat 33.21 (g) of which saturated 12.82 (g)of which unsaturated 15.36 (g)
Fibers 1.50 (g)
Sodium 1,219.48 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 oxtail (cut into pieces)
1 Tropea red onion (large)
2 carrots (cut into pieces)
1 stalk celery
4 cherry tomatoes
to taste water
to taste salt
to taste cloves (optional)

Tools

What we need to make the

1 Knife
1 Pot
1 Cutting board

Steps

To make the

The first thing to do is fill a saucepan with water and add a handful of salt, the cherry tomatoes cut into pieces, the Tropea red onion, the carrot, and the celery stalk, all roughly chopped.
As soon as the water is boiling, add the meat so that it seals, preventing the juices from escaping and the foam from forming during cooking.
Cook over high heat with the lid on for about 2 hours and 30 minutes.
If you are using a pressure cooker, it only takes 1 hour from the whistle.
When the cooking is finished, strain the broth to use it as you wish,
Then, to serve the meat at its best, it would be advisable to detach the pieces from the bone,
and, along with some vegetables and broth, serve them hot at the table.
With the broth, I recommend cooking soups like quadrucci