Oxtail with Cassava and Vegetable + secrets here

Oxtail with Cassava and Vegetable + secrets here

ingredients:

2 large cow tails, cut the joints
1 tbsp (tablespoons) of salt to cook the tail
1 pound of cooked cassava "al dente" without salt


seasonings:

4 tablets of broth
2 tablespoons of corn oil
1 cup (tea) of vinegar or wine

Mode Tomatoes With Onion:

½ pound of chopped onion, diced
1 leek white part only cut into thin slices (optional)
1 pound of peeled tomatoes without seeds, chopped
1 cup of chopped parsley
½ cup green onions, cut into rodelinhas
½ cup dry white wine optional
1 piece of cinnamon stick
1 spoon (soup) of grated ginger
1 pinch of nutmeg

Other ingredients:
For each pound of meat (tail) will pound cassava

Half the weight of the meat cassava to thicken the sauce, cut into pieces.

How to Prepare the tail:

Wash the cow's tail, running water, several times, remove any excess fat.

Cook the cow's tail in a pressure cooker, cover with cold water and vinegar for 1 hour approximately until "al dente" ie, not very cooked.

Leave the pan to cool normally, unopened.
After we got all the steam from the pot, remove the pieces of tail and go through the colander to remove all water and fat.

Pouring over the meat 2 liters of warm water to remove all residues.
Discard the cooking water (discard).

* Never take the cooking water that has a strong smell too much fat, and compromises health. *

How to Prepare the sauce:

In a large saucepan, make a sauce with onion oil the tomatoes, the remaining ingredients.
Leave on heat until a thick sauce, if you need to go slowly putting hot water to thin the sauce.
Add pieces of ass, leave for 15 'minutes.
Add the pre-cooked manioc lower the fire to cook over low heat until meat is very tender and the sauce very thick and unwound cassava.
Remove the wires from the middle of the cassava

I - Option:

Before serving, add the white wine. Do not remove the bones.

Put the pieces of meat on a platter with the sauce on top and then sprinkle chopped parsley and chives on top.

II - Option


Do the same as the previous recipe, except that it replaces the sauce tomatoes for a bottle of good quality red wine, no need to put the white wine and remove the bones.

A Great Secret:

Cook the pieces of ass with the bones of goats.
Once cooked remove the bones from the lamb and the bones of the tail cut in pieces all the same.
This way of doing it is hard to figure out, what is the meat served, it tastes like goat.
  Came with broccoli, carrots, small potatoes all cooked in butter and garlic past.

The oxtail with rice or polenta
Serve with watercress salad or steamed cabbage