Old recipes of southern Serbia: Beef tail in saft

Some say this is a cafe meal, but it is very pleased to see it on tables throughout Serbia.


  • 1.5kg of beef tail
  • 1 / 2kg of carrots
  • 5-6 leaves laurel
  • 3-4 garlic onions,
  • black onion 3 heads
  • 5-6 pepper in the grain
  • 1 / 2l of red wine (not required)
  • 250g of beef soup / can and water /3-4 tablespoons of oil
  • 1 full of bucket of flour, cayenne peppersalt, pepper,dry spices


Wash the tail and cut it on pieces, but better leave it to your butcher. Put it in a large pot or an express pot. Add carrots cut into thin rings, leaves laurel, garlic onions, chopped black onion and pepper in the grain. Pour boojon from beef soup or plain water,and add dry spices to your liking.

Cook for a low heat for about 3 hours, in an express pot for only an hour. At the end, salt and add the pepper to taste according to taste, and then add a browned flour and cayenne pepper(Fry a little flour, and then add red pepper … as for beans). Place the meal in the baking bowl and bake for about 40 minutes, but the sauce must not evaporate.

Serve this meal with an acid cabbage salad. Good appetite.


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Written by marija64