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Recipe Ingredients: Beef Tail with Red Sauce for Our Festive Tables
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Beef tail is prepared by great chefs in excellent restaurants with many Michelin Stars.

Preparation time: 15 - 20 minutes
Cooking time: 1:00 hour ( In a pressure cooker )
Total time: 1: 20 hour
Servings: 5 to 6 servings
Author: Stella Markou

Ingredients:
Learn all the secrets for a wonderful beef tail that melts in your mouth!
Ideal for: Soups (broths), boiled, braised, stew, giouvetsi.
Very rich in flavor, gelatinous and becomes extremely tender after slow cooking.
We can add the vegetables that we like the most. We can simmer with wine, beer or any broth we want. Even with plain water. The most important thing is to cover the meat.
Bone and marrow are rich in collagen, making soups and broths mushy.

We will need:
▪ A beef tail cut into thick pieces
The tail we have weighs 1300 gr

▪ 4 large dried onions cut into medium slices
If we feel that the onion is starting to stick, then we add a little water until it is 100% honeyed.

▪ 1 clove of garlic (If we like garlic a lot, we can add 1 - 4 cloves of garlic. )
▪ 1 teaspoon of salt
▪ 1/4 teaspoon of black pepper
▪ 1/4 teaspoon of freshly ground nutmeg
▪ 1 teaspoon of sugar
▪ 1/2 teaspoon of meat spice mix
▪ 4 cloves
▪ 4 allspice grains
▪ 1/2 teaspoon of oregano
▪ 1/2 stick of cinnamon

▪ 3/4 cup of extra virgin olive oil (150 ml)
▪ 1 tablespoon of very large tomato paste
▪ 1 glass of tomato juice (200 to 250 ml)
▪ 500 ml water (Preferably hot)

S.O.S: Time: Simmer on low heat for 3 - 4 hours / Maybe 5 hours (or 1 hour in the pressure cooker) until the meat falls off the bone.
We removed 80% of the fat.
You will see that when our food cools down. The sauce will set and thicken. Do we need all this water we are adding? So Yes we need it.
The collagen in the calf's tail plays a very big role. One time we may need 10 minutes for the sauce to thicken and the next time maybe 15 or 20 minutes.

We can serve it:
With pasta of our choice or french fries or mashed potatoes or pilaf or homemade bread with feta.