What do you do with a tail?

While I was rearranging the contents of my freezer, I stumbled upon a tail…
A moving tail in your pantry could very well be cause for alarm, however a stationary tail in the freezer is actually more of an invitation to party.
So I removed it to the fridge for defrosting, and went to the supermarket to buy some Philas dough.
On Friday morning I fired up the smoker, placed the pieces of tail in a pan, and placed the pan in the smoker for approximately 3 hours. I used oak wine barrel chunks for smoke and did not salt the meat as it was kosher.

The smoked tail pieces were place din the sous vide at 80⁰C.
On Saturday morning I verified that the meat was falling off the bone (it took approx. 20 hours) and removed the bag of tail from the water.

After the bag cooled down a little, I took out the pieces of tail and separated the meat from the bones and cartilage.

I seasoned the meat with some salt, ground black pepper, garlic granules, mustard,lemon juice and fresh basil from my garden.
I placed the mixture on the Philas dough and created some rolls.
The rolls were placed in the oven at 175⁰C for approx. 45 min, and made for a nice and tasty lunch

This post is also available in: Hebrew

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