Image by Bernadette Wurzinger from Pixabay
Tail of Bull to Red Wine
900 grams of chopped bull tail. 2 onions. 2 tomatoes 2 carrots 1 leek 1 stick of celery. 1 head of garlic. 1 glass of red wine. Thyme. Laurel. Nails. Olive oil. Salt.
Sauté the chopped bull tail in a saucepan with a little oil.
Add a chopped onion, chopped tomato, split carrot, split leek and celery.
In addition, a head of garlic is added and an onion spiked with the cloves.
Add the wine, water, thyme, bay leaf and cook until the bull tail is done.
When it is removed the tail and covered with the sauce passed through the Chinese strainer.
It can be accompanied by white rice.
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