|Roasted Beef Tail (Firinda Dana Kuyrugu)|
1 cup rice, washed and drained
1-2 potatoes, peeled and sliced circularly
2 cups hot water
1 tbsp salt to taste
¼ tsp black pepper
Boil beef/ox tails in a pot with ½ tbsp of salt till they become soft and tender. Place rice and potato slices in a Pyrex dish and sprinkle the rest of salt evenly. Arrange the boiled ox/beef tails on rice and add 2 cups of hot water or the water you boil the tails.
Preheat the oven to 400 F (200 C) and cook till the rice absorbs all the water and tails turn to golden brown (40-50 minutes). Sprinkle some black pepper on top and serve warm.