A piece of bacon to wash, dry and marinate in salt and onion porridge. Leave at room temperature for 12 hours (or in the fridge for a day)...

Knead the dough. I started a batch based on 400 g of flour. The result saw that the dough is a little soft. Because this recipe wasn't the "quality" of the bread shell and the meat, then added to the dough 50 g flour for density. That is like saying bakers - a little "beat" the dough...

Meat cleaned from onion marinade and brush with Your favorite sauce. I had such a ketchup, prepared on the basis of the well-known "Krasnodar sauce"...

Roll out the dough into a large rectangle. Accordingly, the length of the piece of bacon...

Spread the meat on the dough...

Wrapped in a "cocoon"...

Cocoon and spread on a oiled sheet of paper...

Heated the oven to 240. Along with a bowl for baking. Because the piece of brisket I was pretty longish, not invented anything better, how to use cast iron for baking a roaster Soviet times. It was guided by the recipes from the Internet about making bread in a cast iron cauldron. The idea was that - at high temperature should have a right to form a crust, which would prevent the leakage of the meat juice. Retrieved warmed up a roaster from the oven, put paper in it with the cocoon and send it back in the oven. Stand 10 minutes. Translate the temperature at 160. Open the oven door for 4-5 minutes (which would lower the temperature). Close the oven and stand the meat for 1.5 hours...

Extracted from the oven. Not give a lot of cool...

Peel off the top part of the bread crust...

Remove the meat, wrap in paper and put into the fridge. Hours on 12...

Sliced thin, served. With cucumber, pepper, but with romaioi - at-at... the most!!! Bon Appetit!!!