The video is a cooking tutorial for making "azu in Tatar," a traditional Tatar dish. The instructor emphasizes the importance of cutting beef against the grain for tenderness and frying it to seal in flavors before stewing. Onions, tomato paste, pickles, and potatoes are added sequentially, each fried separately to enhance their taste before combining with the meat. The dish is seasoned with garlic and chili for spiciness and garnished with parsley. The tutorial highlights the step-by-step process and the nuances that make the dish delicious. The final product is a rich, aromatic stew with tender meat and flavorful potatoes.
Here are the key facts extracted from the text:
1. A traditional dish of Tatar cuisine called "azu" is prepared from horse meat, lamb, or beef.
2. The international version of beef azu is popular.
3. For beef azu, long-stewed meat is used, which does not require elite parts of beef.
4. The meat should be cut against the grain to make it softer.
5. Beef is darker, more saturated, and tougher compared to other meats.
6. Azu in Tatar is cooked with onions, tomato paste, pickles, and spices.
7. The dish requires frying the meat to seal it with a crispy crust before stewing.
8. An auxiliary frying pan is used for preparing ingredients separately before adding them to the main dish.
9. Vegetable oil is used for frying to ensure a crispy crust on the meat.
10. Onions are an important ingredient and should be fried until golden.
11. Tomato paste is added for color and taste.
12. Pickles give a rich taste to the sauce and saturate the meat.
13. Potatoes are added at the end of cooking and should be fried with a crust separately before mixing with the sauce.
14. The dish should be juicy in sauce, not dry.
15. Fresh herbs like parsley add aroma and flavor to the dish.
16. Garlic is added at the end for a fresh aroma.
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