Description
Viewed recipes ruletov from a pork shank. Long time this product is used. I agree - very cheap and very delicious product you will get. And on the holiday table this dish is not ashamed to put - out "with a Bang" is not worse than bought pork or pastrami that much more expensive. I just boil it in onion skins. Share "the secrets and". Maybe someone can use it.
Ingredients
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1 kg
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5 tooth
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3 piece
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3 piece
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3 piece
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2 Tbsp
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Cooking
Onion peel is collected and not emitted as Elijah, folding it in a separate pouch. Should zasobiralsya at least half of a conventional pouch for food storage. Knuckle when buying NOT CUTS! Take the whole. The house is thoroughly steeped in cold water 2 hours - 3. Then with a sharp knife cut the meat and skin to the bone, carefully cut out the seeds, peel skin with a knife. Pour black pepper or a mixture of PRECI, salt, crushed garlic.
Tightly rolled knuckle roll. I suggest to bring this case handy assistant. To wrap the resulting roll is a strong thread and leave to soak and be filled speciali 2 hours.
Place the husks in a saucepan (I have for these cases and for cooking vegetables separate - she painted what to clean it completely is problematic, and not worth it!). Fill the peel with cold water, allow to boil and remove the fire completely - even the husk steamed up the lid on the pan. Wrap our roll in Pomeroy film. Pierce film in several places - to when cooking is not bubbling, and the roll was painted evenly. Salt the broth a little stronger than regular broth, add pepper, cloves, other spices as desired. Immerse the wrapped loaf in an onion broth is full, tightly close the lid, allow to boil and Oberau the heat to low, tormented in poorly boiling broth for 3 hours. Doing anything, without disturbing our product to prepare yourself. About 30 minutes before the end of cooking, add the Bay leaves can be added if desired for flavor a little liquid smoke. But it is strictly individual! We take out the finished roll from the broth, remove the film. Allow to cool. At night -put under the press. I usually put the rolls in a wide pan, cover its bottom from the split form for baking a cake (it was flat, without any bumps and handles!), but this building put 3 Lt. jar filled with water. This mini-press is quite suitable for this purpose.
You can eat the loaf as soon as it cools down, removing all of the strings that was on it. The color is beautiful - no nitrate and something else is not necessary! The taste is amazing. The view - you be the judge!
Here is an example of an extruded roll - onfore plan purchased ready, and in the background is actually manually prepared rolls. PS And bone and remnants of cut of meat to start up in the soup or soup. Comes cheap, but not cheerful, and delicious! BON APPETIT!!!
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