Arkady Novikov, Mirko Dzago and Denis Krupenya Photo: the channel STSarkadiy Novikov, Mirko Dzago and Denis Krupenya were not born with the stars of the culinary world. Behind everyone's shoulders is a difficult path from the usual chef to the chef, from harvesting vegetables to developing menus and restaurant concepts. And, of course, each of them has his own favorite dishes ...
Arkady NovikovPhoto: CTC TV channel
Oxtails from Arkady Novikov
Ingredients (for 3-4 servings):oxtails - 2.5 pcs., celery - 150 g, carrots - 100 g, onions - 200 g, tomatoes - 300 g, parsley - 30 g, allspice - 2 g, bay leaf - 2 pcs., vegetable oil, salt, flour - 3 tbsp. spoons, bell pepper, garlic - 6 heads, cilantro - 1 bunch. Method of preparation: Wash the tails, peel, chop and fry in vegetable oil until a pronounced brownish color. Then put in a pan. Fry vegetables (carrots, onions) in vegetable oil until golden brown. Put the fried vegetables and tomatoes, celery, parsley, allspice and bell pepper in a pan with the tails, sprinkle with onions and flour, mix lightly. Then fill with water to the top, bring to a boil, cover the pan with foil and place in the oven. Cook everything at a temperature of 140°C for about three hours, until the tails become soft. Add the bay leaf 10 minutes before readiness. When serving, pour the dish with its own sauce, sprinkle with garlic and cilantro.
