Description
Dear cooks, when he caught my eye with this recipe, the desire to try was immediately. Revered composition, and made a conclusion that the recipe for "real elders", is very serious. But it turned out all very gently, no sharpness at all. The taste of the meat with nothing broken. Pork melts in your mouth. And what tasty vegetables. For my family pounds of such meat is not enough. Ate my men all at once and was very indignant with no additives. Prepared the recipe the first time, the composition was concerned, so I took only 1 kg. the next time will increase in 2 times.
Ingredients
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Pork
1 kg
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Mustard
100 g
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Butter
3 Tbsp
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Onion
2 piece
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Carrots
2 piece
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Garlic
0.5 piece
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Horseradish
100 g
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Salt
-
Broth
400 ml
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Vegetable oil
2 Tbsp
Cooking
Meat without veins and cartilage cut into portions. Cut off excess fat, if any. I cut into 5 parts.
Meat salt to taste 1 teaspoon salt, coat with mustard and to remove the chill at least 1 hour. I have the meat marinated overnight.
Meat fry with 2 sides until Golden brown in a hot pan, greased with vegetable oil.
Meat into the cauldron, greased with vegetable oil, and pour the broth. I always use a broth, almost the consistency of jelly, for the second course. In the photo it shows. But with a less concentrated broth would be good. Boil, diminish the heat to low and tormented under the lid for 30 minutes.
Carrots grate on a coarse grater, onion cut into half rings and fry with a pinch of salt in a mixture of butter and vegetable oils. At the end of cooking add the crushed garlic.
The vegetables added to the meat. Fire to the max. Let it boil away excess liquid. Prepare the area for 15-20 minutes. Fully liquid byprivate, it is very tasty.
The saddest part of the recipe. Peel and grate on a small grater horseradish root. For store product in the jar, the editorial Board is not responsible. Heat butter and stirring constantly, fry our shit (about 60 seconds). Not for long, not Iriarte. Fuck your taste when roasting dramatically changes.
Pour the horseradish on the surface of the meat and cook for another 10 minutes.
Garnish I have by this time had not come. Ate my peasants all of it in 1 sitting, was not very happy that no additives. I got a mini-bite of the meat, away from the large piece. Served with sauce of meat and green onions. Turned out very tender and delicious!
Bon appétit!
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