Pöç Haşlama (Oxtail Stew) Recipe
Pöç (oxtail) is a type of meat that has a very important place in Spanish cuisine. When you mention pöç to someone who has no special interest in our country, they may not know which part of the animal is pöç, but the name is more understandable in Spanish. Rabo de toro means bull's tail in Spanish. The part of the calf from the coccyx to the end of the meaty part of the tail is called pöç/oxtail.
Since it is the boniest, most muscular and least fatty meat of the veal, it takes quite a long time to cook. As with many things for which a lot of effort or time is spent, the more delicious it becomes. In Spanish cuisine, rabo de toro is also the name of the dish made with robo de toro. In our country, pöç is usually prepared as a kebab in the oven or boiled.
Since Pöç is a type of meat that is very rich in collagen, it is actually very suitable for making soup. But since many people do not want to "waste" such a valuable meat by making it into soup, I wanted to find a moderate solution with a decent pöç haşlama recipe.
If you have ever tried the terbiyeli et haşlama recipe prepared in the same way as this recipe, you know that the broth is like soup and the dish itself is like a main course. Terbiyeli tavuk haşlama is also just like that. This makes the meal a heart-warming, nutritious and satisfying meal. With these features, it is a very suitable dish for guest tables. You can serve it with pilav at crowded tables, or with salad for daily meals.
As I said at the beginning, it takes quite a long time to cook the pöç. It may take two and a half times longer than it takes to cook classic meat dishes in your pressure cooker, as stated in the recipe. This means that if you normally cook meat dishes for twenty minutes, you should cook pöç for fifty minutes.
Enjoy the recipe...
Pöç Haşlama (Oxtail Stew) Recipe with Video
Ingredients
- 1.5 kg of oxtail,
- 1 lt of water at room temperature,
- 2 tablespoons of yoghurt,
- Juice of 1/2 lemon,
- 1 egg yolk,
- 1 heaping teaspoon of flour,
- Salt to taste,
- 2 bay leaves.
Preparation
- Take the chopped oxtail in the pressure cooker,
- Add water and bay leaves, close the lid and cook for two and a half times the time you cook meat dishes in your pressure cooker,
- Open the lid and take the oxtail out of the broth,
- Add the peeled and diced potatoes and the carrots cut into rounds and simmer until they soften,
- For the seasoning, whisk the yoghurt, egg yolk, lemon juice and flour in a bowl,
- Take a few ladles of the broth and slowly add it to the seasoning and whisk quickly,
- Slowly add the seasoning back to the broth and mix quickly,
- Bring to a boil, stirring constantly,
- Add salt and mix,
- Add the oxtail pieces, boil a few seconds more and remove from the heat.
Enjoy your meal...