Beef tails in a slow cooker

To begin with, we will prepare the necessary products, for what:

- wash the bull's tail, dry it from excess moisture with paper towels, and then chop it into large pieces;

- my potatoes and carrots from the ground, after they are cleaned and coarsely cut;

- celery is washed and cut into small pieces;

- pre-washed leek finely chopped

- peel the onion and cut it into half rings. If the onion is large, you can cut it into quarters of rings;

- wash tomatoes, cut them into halves or quarters;

- peel and chop garlic with a knife;

- rinse thyme, rosemary and bay leaves, also rinse parsley, and then spread the greens on a clean dry towel to dry.

So, everything is ready and now you can move on to the main stage. Turn on the slow cooker in the "Frying" mode (or "Multi-cooker"), pour olive oil and warm it up well. While it is warming up, rub the pieces of the bull's tail with salt and ground black pepper. We put them in preheated oil and fry for 2-3 minutes, then turn them over and fry on the other side for the same amount of time - until lightly browned. It may take 2-3 visits. We put the already fried meat on a large plate for now.

When everything is fried, turn off the mode, and all the pieces of tails are returned to the bowl of the slow cooker. Add chopped onions, leeks, chopped garlic, tomatoes. Pour in red wine, broth (we leave 100 ml of broth for later), Worcestershire sauce, spread tomato paste. Chop thyme and rosemary, add to the rest of the ingredients. We also send the bay leaves there and mix everything well.

Close the lid of the slow cooker, turn on the "Quenching" mode and cook everything together for 2 hours. The meat should become very soft and separate from the bone, and if not, we increase the cooking time by another half hour. So, we remove the meat from the bone, and remove the bones themselves, also remove excess fat. We return the meat to the slow cooker.

Add carrots, potatoes and celery to the bowl. Turn on the "Extinguishing" mode again, the time is 15 minutes. Vegetables should become soft. Next, we try the dish with salt and pepper, if necessary, add.

In a small container, pour the flour, pour the broth left for later, mix everything well. Let off steam and open the slow cooker, pour the flour mixture into the bowl, mix everything well. Add green peas to the bowl (you can directly frozen) and close the slow cooker again. We set the "Quenching" mode, cook everything together for another 5 minutes.

Chop the parsley finely. The finished dish is laid out on a serving plate, seasoned with parsley and immediately served to the table. It is especially delicious hot!