in bouillon with cabbage
Recipe for calves’ tails
Delicious and flavorful stew with cabbage and veal tails.
Tails are generally not popular here in Denmark, which is a shame, as they are an extremely tasty cut.
Like other good and coarse cuts, it requires some love and time to become tender and delicious.
We have the recipe from the book: “Grundkøkken”, written by Mikkel Maarbjerg and Nikolaj Kirk.
Servings: persons
Calves' tails
in bouillon with cabbage
Ingredients
- 12 pcs. Veal Tails a' 50 grams
- Oil
- 1 pcs. Onion
- Fresh thyme 1 sprig
- 2 pcs. Bay Leaf
- 0.5 pcs. Pointed Cabbage
- 0.5 pcs. Cauliflower
- Salt and Pepper freshly ground
Sides
- Bread Good quality
Instructions
- Brown the calves' tails well on all sides in a pot with a bit of oil.
- Then pour off the fat.
- Add water so it completely covers.
- Bring the tails to a boil and remove impurities.
- Roughly chop the peeled onion and add it to the pot along with a bit of salt, thyme, and bay leaf.
- Let the tails simmer for about 1 hour until tender.
- Take them out and strain the bouillon through a cloth.
- Pour it back into the pot and reduce it slightly if it lacks strength.
- Then put the tails back into the bouillon and keep them warm.
- Cut the root off the pointed cabbage and discard the outer leaves.
- Cut the cabbage into rough pieces.
- Divide the cauliflower into florets and cook them tender in salted water for about 2 minutes.
- Cook the pointed cabbage in the last minute so it retains some crunchiness.
- When serving, place the tails and cooked cabbage in a deep plate.
- Pour the boiling bouillon over and serve the tails with slices of good bread.