Go Back
–+ servings
Servings: 4 persons

Calves' tails

in bouillon with cabbage
Author: Gæsteindlæg
Keyword: Cabbage, Dinner, Fall, simmered, Veal, Veal Tail, winter
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes

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.