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): bull tails - 2.5 pcs., celery - 150 g, carrots - 100 g, onions - 200 g, tomatoes - 300 g, parsley - 30 g, fragrant pepper - 2 g, bay leaf - 2 pcs., vegetable oil, salt, flour - 3 tbsp. spoon, Bulgarian pepper, garlic - 6 heads, coriander - 1 pencil. Method of preparation: Tail my, peel, cut and fry in vegetable oil to a pronounced brownish color. Then put it in the pan. Vegetables (carrots, onions) fry in vegetable oil until golden brown. Fried vegetables and tomatoes, celery, parsley, fragrant and Bulgarian pepper put in a pan with tails, sprinkle with onion and flour, lightly mix. Then pour water to the top, bring to a boil, close the pan with foil and put into the oven. We cook everything at 140 ° C for about three hours, until the tails are soft. 10 minutes before the readiness, add the laurel leaf. When serving, pour the dish with your own sauce, sprinkle with garlic and cilantro.
