Yemeni tails

Yemeni tails

Category: Meat dishes

Ingredients
Beef tails	2.5-3 kg
Chickpea	350 g
Garlic	20 teeth
Zira	1 tbsp. l.
Paprika	1 tbsp. l.
Turmeric	1 tbsp. l.
Chili dry and fresh	taste
Salt	taste
Olive oil	for frying

Cooking method

• Soak the chickpeas in cold water a few hours (4-6) before cooking. Change the water a couple of times.
• 
• Strip the tails from fat (base) and coarse spit, cut across the cartilage. It is simple, does not require effort, you just need to "grope" with a knife the place of the cut.
• Fry the tails and garlic.
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• 
• All sorts of roasting tricks in SV you can take a look here.
• Put the garlic, meat in a bowl, sprinkle with spices and salt, add chickpeas and add hot (to speed up) water to the maximum, but not higher than the meat.
• 
• 
• Do not reduce the amount of spice if you do not want to get a bland pea something instead of a harmonious oriental flavor, which is moderately spicy. And do not feel sorry for hot peppers, the dish should be spicy - from moderate to very hot - then rely on your taste. The pungency can be enhanced when served with fresh chili pepper, which is refreshing, paradoxically.
• Run "Jellied" for 2 hours.
• 
• Remove excess melted fat at the end of the program.
• Sprinkle with fresh chili and cilantro when serving.
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• 
• It's delicious! The dish is not for a dinner party, rather for a meal in a narrow circle of family and close friends, because during eating it is not up to good manners, it is impossible to refrain from sucking on the tail bones and your own fingers !!! And bread! be sure to serve bread so that you can dip the sauce on it.

Cooking program:

SV, MV or Oven

Note

This recipe was shared with us by our friend Misha, for which many thanks to him, and he brought him from warm countries! He also performed it in our kitchen, and the next day I could not resist and once again cooked these delicious tails!
Speaking of tails, when choosing them, like any other meat, rely on your eyes and smell: if you don't like the sight or smell, don't take it! Go to another vendor. Contrary to popular belief, the tails should not have some kind of repulsive smell, because of which they will have to be soaked for hours. They must smell like meat! Or milk if the beef is young.

And yet, so the tails can be cooked in MV or in the oven (on the stove). Simmering time over low heat 4 hours.

[Arka]

Arka, I haven’t read the recipe yet, but it’s gone nuts.

[Natalka]

How delicious they are, these tails! Yes, also in Yemeni! From one list of products, the eyes roll out onto the forehead by themselves!
You have good friends Natalka, if such a delicacy is fed!

Finally, I opened my eyes, read the recipe and now I want to tear off some green tail. so that the mistress of the tail has no desire to tease the unfortunate citizens
How to live now, when the whole organism requires an enty phenomenon. some spices are worth. And where will I get my tail? They will laugh, but I have never seen them. Looks like our butchers crack them themselves. Natka, what to replace?

[Arochka]

Arochka, thanks for reminding me of this yummy! I used to cook often, but I didn’t know that it was Yemeni, my life pretended to be an Uzbek dish.
In St. Petersburg, of course, tails are more complicated, but you can find them.

And where will I get my tail? They will laugh, but I have never seen them

At first, Chucha, open your eyes wider and look more carefully, well, I don't believe that you have no tails there.
Secondly, if the eyes do not open, use your wicked method of extraction - the rape of the brains of sellers, in this case, butchers. And you will have a mountain happiness tails!

[Vasilica]

Vasilica,: girl_love: you pushed me into thinking! : girl_mad: while some are putting on air. I take a mutton perzala and there will be less peace

perzalu

Translate, pzhlst! Is that what the ram's tail is called? _{Chur, I'm in the house!}

DeFacies greetings! Away from the holidays?
Natasha is ashamed of me, but I have never tried chickpeas. We need to correct the gaps ... And where do you get it?
And the recipe is certainly beautiful and attractive! I often cook beef tails, shanks and other muda-nuda, but chickpeas ...

Translate, pzhlst! Is that what the ram's tail is called? _{Chur, I'm in the house!}

Rib part

I'm ashamed, but I have never tried chickpeas

Oh, and I was still ashamed to admit the same ...
Today I will buy this very chickpea and go in search of tails. Maybe you get lucky?
I'll get kaaak ... I'll cook kaaaak ... and I will be happy !!!
Arochka, thanks for the recipe!

[Galyunya]

ABOUT! AND Galyunya Out hunting for tails! Kapeeets! This is how artificial dekhvitsite is created, caused by the intrigues of Belarusian scouts with their harmful - delicious recipes!

Irish, we are a border region with Belarus, so their recipes are definitely for us! I understand that the ribs will go ... in general, do boom! At the same time I'll try chickpeas at last ...

perzalu

Chucha hto is so expressed in a society that is so familiar? Speak more clearly INTO for the beast?

What an unusual recipe Good people, tell me what the tails taste like? I have never tried it ... and none of my acquaintances either ... saw a soup made from tails on our website, and now Natasha has put the recipe out ..... well, at least roughly! for what?! maybe for ribs? and after a meal do you feel fat on your lips?

The soup and borscht from the tails are very rich. And I didn't notice any special aftertaste ... Ooooooo delicious!

Irish, we are a border region with Belarus, so their recipes are definitely for us! I understand that the ribs will go ... in general, do boom! At the same time I'll try chickpeas at last ...

Gal, this urgently needs to be corrected. Chickpeas are just an extraordinary thing, extremely tasty, healthy and versatile in terms of the final product. I'll put in my penny, since I'm preparing a lot of everything from it: it is recommended to soak the chickpeas with soda (followed by rinsing before cooking) to start fermentation and minimize flatulence (which happens when using legumes).
And the tails are meat and meat, nothing special. In theory, they should be cheaper, but this does not happen in real life. I cooked jelly from them - delicious.

maybe for ribs? and after a meal do you feel fat on your lips?

it is a softer, not very fibrous meat near the bone. fat as when eating beef - depending on the age of the cow

Anya, thank you! I already realized that I have a big gap in terms of the use of chickpeas. I'll fix it today!

Anya, thank you! I already realized that I have a big gap in terms of the use of chickpeas. I'll fix it today!

You don't need to lose weight, so the dishes from it will be awesome. One hummus is worth something. Chickpea flour even in France (I don't remember where I read it) is added to bread dough (up to 10%). Raw dough has a pea-like smell, and when finished, it miraculously disappears. And the crunchy nuts! It's just that I haven't finished my experiments with chickpea milk yet - while it smells of peas, I have to interrupt with spices. I love chickpeas, I can endlessly discuss, but that's another story.

Good people, tell me what the tails taste like?

So this is the same cow, only there is less meat and more cartilage-veins. If you like something like a shank (jellied meat), then you will like the tails. Fat ..., to be honest, I don't remember anymore, it probably depends on the cow.

Girls, such a dish can be prepared with any meat, but for fans of jelly bones, tails are a delicacy!

[Arochka]

In St. Petersburg, of course, tails are more complicated.

Oh, ta lanno! Nothing more complicated, we buy and cook regularly. But I didn't have to speak Yemeni. I will definitely prepare it in the near future! Thank you, Arochka, the appetite is already playing!

[Arka]

Arka, Nata, thanks for the goodies!
I dragged it to.
I understand that if there are no tails, Mona and ribs.

no tails, mona and ribs

HERE, I repent that this is a somewhat wrong vector for the selection of spare parts! It is better then to take something like a spine ... After all, the tail is the essence of its continuation! Or rather, the end!

[Mikhaska]

Mikhaska, Irish, I'm afraid of mine and my ribs, but you grill my spine.
Let's wait for the author, Shaw will say.

Wait, Ksyusha! all the more since I have nowhere to rush ... The next trip to the market threatens me no earlier than in two weeks.

And this lizard has already disguised itself in the color of chickpeas, and sits looking - how we are salivating mulberries! waiting for us to gather more such suffering ones!

Girls, forgive me, I will be short, just barely enough time for now. Thank you all in bulk for your attention to the recipe. Without false modesty, I will say that he still deserves it.

And where will I get my tail?

Not otherwise than in the market. I am sure there is. You just didn't pay attention before. We sell them next to by-products. But not every day. The tail, he is like the tail of a chicken, is so lonely.

I used to cook often, just did not know that it was Yemeni, my life pretended to be an Uzbek dish

I won't be surprised. Delicious dishes always wander from people to people, this only confirms their super-deliciousness.
Soon this dish will become Belarusian))

I have never tried chickpeas. We need to correct the gaps ... And where do you get it?

The Indians also have Halal on Komar. In hyper, there is in cereals, but more expensive.

tell me what the tails taste like?

After many hours of stewing / simmering - on a meat soufflé, it melts in the mouth, it is in consistency, close to ossobucco in taste. Very tender and tasty meat. When you eat, you don't want any steaks, even from marbled beef))

In theory, they should be cheaper, but this does not happen in life.

Not in theory, but actually cheaper. In our country, for example, no one is chasing them, there is no excitement. It's just that few know how to cook them or know about them, and even if they do, they neglect them, thinking, well, what's in those tails. And they are delicious!

if there are no tails, mona and ribs

Better then take something like a spine ...

It seems to me that the shanks are closer to taste, but it will take longer to stew. Probably, chickpeas will need to be soaked less so as not to be overcooked.
Mikhaska, I'm not sure they are selling a vertebra separately. We seem to cut it in half lengthwise and sell it along with cutlets on the rib, although I might not have noticed Chuchunka's tails.

sits looking - how we saliva mulberries!

No, Tumanka, it is tearing me apart, I cannot talk to you from the bottom of my heart, which is why I suffer.

Girls, forgive me, to whom I did not answer, I kiss everyone again in bulk, later I promise to personally kiss everyone until I don’t want to.
I galloped my green tail

Indians have

is this a guide? I don’t know them

I promise everyone I personally don’t want to.

want!!!!!!!!!!

[Natasha]

Thank you, Natasha, for chickpeas with tails! To be honest, I looked at them, at the tails, in the store, but where are they - in the jelly? just in case I bought it, lie in the freezer! Now I'll attach!

is this a guide?

Spice shops, including local markets. And we also have a Lebanese store, there must be, googled the address.

just in case I bought it, lie in the freezer!

Stocky))
Add to your health! You will not regret.
Just try to stew it with onions. Delicious too. The onions caramelize and dissolve to form a "caramel" sauce.

Try another simple stew with onions

Even with primitive barley delicious ! There, however, the old photo from the radical has already disappeared

Larissa! So you and I are tail-eaters! Now how will we arrange a tail frenzy!
Where then will we look for the tails themselves?

Why not find out, Tusya on our forum! Honestly delicious tails?

[MariV]

MariV, Honestly, honestly delicious, but you don't know Olga.

Or maybe the meat cousin is better? not?

Olya, trust, try
And then already and kusman and what you wish

The tails will give such a concentrate to the broth! and chickpeas also jelly well. When cooled, the sauce can be cut with a knife. Imagine how delicious it is!

The fact that the tails give the broth to the jelly - yes! Cooked. Now I'll try with chickpeas, be sure!

[Nata]

Nata, Abaldet what a gorgeous dish! Thank you very much for the recipe!
I saw tails at the bazaar, there are chickpeas, but there is no pressure cooker, but a simple cartoon can do it too?

[Vika]

Of course, Vika, will cope. In CF, you need to languish for 4 hours.

[Arka]

Arka, damn it! If I don’t find tailings on the market, I’ll get into the herd myself and chop it down! Delightful recipe!
And the tails, if young, are so tasty, tender, fragrant! I still remember how our friend was preparing some kind of Armenian dish from the tails in a huge cauldron on the street in the shade of Crimean trees - he just conjured over him!
You have Natochka, too, a magical dish, new for me, and by the composition we can say in advance that the taste is magical !! THANK YOU!

Oh, these memories ... How they warm the soul (we are, of course, about pleasant ones).
Here I am, Radochka, eating salad and remembering tails))

Well, as always - I went to Auchan, especially for the tails - and bye! There have always been, and now, no-one! I had to close up the chickpeas with kidneys. Wow too! I am a chickpea with anything, even with this I can!

Olya, you have tails in the freezer, have you forgotten?
In gives! I also remember that in your freezer, you must have been running around completely))

It's easier for me to fly to Auchan than to find something in my freezer.

[Nata]

Nata, I thank you very much for this wonderful recipe! Finally I tried chickpeas !!! I did everything according to the recipe, only instead of beef tails there was a lamb shoulder. Oooh, how delicious it is! Now I will cook chickpeas often. Only we do not have it in all stores. Thank you!!!

It’s delicious to look at the photo, but the tail is the only thing that I don’t eat, and even when we cut our bulls quietly from my husband, I throw it away, some kind of weirdness

[Galina]

Galina, very glad that I liked it!
Tatyanashanks will be good too