Korona - Royal dish for the holiday

Description

So I got to this dish. Unfortunately, the pictures do not convey the right noble red-brown glaze, which was covered by the crown and filling. But the dish really is the perfect place for your holiday table. As a garnish you have used the stuffing and potatoes roasted in the oven.

Ingredients

Loin

2 piece
Spinach

1 coup
Chicken egg

2 piece
Cilantro

1 coup
Parsley

1 coup
Bread crumbs

0.333 cup
Onion

2 piece
Potatoes

1 kg
Thyme

1 tsp
Salt

1 Tbsp
Black pepper

1 tsp
Vegetable oil

2 Tbsp

Cooking

As toppings you can use different options. I have a meat from the remains of pork that we cut through in the process of preparation "crown", with the addition of spinach, other greens, eggs and breadcrumbs. You can experiment with other options. I had parts from different carcasses, so to give uniformity, I cut the "extra" meat from a larger piece.

Carefully remove all bone fragments, cut off all the hanging pieces of meat. If you have uneven pieces, cut the meat on a larger piece. Put the meat ribs and down the spine to yourself. Cut off the ridges of the spine and speel them vertebrae if they are attached to. In order for the meat to expand, put a piece of ribs and spine up to his. Cut connective tissue between the vertebrae. I went ahead and removed the vertebrae, freeing completely from the vertebral ribs.

Now turn the piece of meat on the ribs and spine from himself. At a distance of three inches from the edge make a cut up to the ribs. Slowly cut away the meat from the ribs, making sawing movements.

Flip ribs meat up. Cut the meat between the ribs to bare ends. A small knife scrape the meat scraps from the edges so they are tidy looking. Do the same with the second loin.

Now the most difficult. Fold two loin in the form of "crowns" ribs outward, as seen in the pictures. Look closely. If, in your opinion, where something prevents the meat - cut it. Take two half-meter piece of cotton twine. There where pieces of meat are joined, the adjacent mesh edges at the bottom with string. Twisted the ends, hook the top edges with the same ends and tie off the twine at the knot. Do the same with the other two ends of the loin. The excess ends of the twine cut. Check that the distance between the ribs was about the same.

Chop leftover meat in the grinder. There's also chop the spinach, parsley, cilantro, and onions. If you are using fresh spinach, it is better to blanch it first. To do this, put it on 10 seconds in boiling water, then in very cold water. Press and put into a meat grinder. Put in the minced eggs, thyme, a third of the salt and pepper. Mix well minced.

Mix the remaining salt, thyme and pepper. With this mixture RUB the "crown on all sides (basically, to RUB the meat in advance).

Take a deep baking pan. Put it together with the foil sides. Put "crown" in the middle.

Put the filling on top of "crown" and the bottom around it.

Foil make a long strip with a length of three and a half the diameter of the resulting "crown". Fold the strip lengthwise several times to form a strip width of about 5 centimeters. Wrap "crown" at the bottom of this strip. Edge of the strip up and fold the wrap inside. Thus, the strip will stay. The ends of the ribs wrap in foil so they don't burn during the long baking.

Preheat the oven to 200 degrees. Place baking sheet in the preheated oven. After 10 minutes, reduce temperature to 170 degrees. Bake a Crown for two and a half to three hours. Pour the released juice every half hour. If you have a thermometer insert it. The temperature of the finished meat should be no lower than 75 degrees. The second way - make the cut long thin knife. If the juice is transparent, then the meat prepared.

After cooking meat, remove it from the oven. Remove the foil. Prying with a spatula, transfer the meat to a WARM dish. Let stand 20 minutes so that the meat absorb back all the juices and softened.

Serve the meat, by cutting it at one edge. Serve with young potatoes baked in their skins in salt and pepper and vegetable oil. I have got a strange multi-colored tomatoes, which seller named cherry. They were very tasty and went perfectly with the dish completely without treatment.

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