Description
The traditional recipe old English food refers to the times when a big piece of meat placed in the oven, and the family was gone to a Sunday Church sermon. They return the meat was completely ready and could be submitted to the table. On Sunday, the Catholic, Protestant and other Christian community, living according to the Gregorian calendar, celebrate a wonderful holiday of Light Easter. This dish is the best fit for a celebratory feast!
Ingredients
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Beef
1500 g
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Onion
3 piece
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Carrots
2 piece
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Garlic
4 tooth
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Allspice
5 piece
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Bay leaf
2 piece
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Thyme
0.5 tsp
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Rosemary
0.5 tsp
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Fat
50 g
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Vegetable oil
2 Tbsp
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Soy sauce
50 ml
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Sauce-marinade
50 ml
Cooking
Today I have the blade of beef from Ireland. You soak the meat in cold water, changing it periodically, for 4 hours. Beef marinated in a mixture of 50 ml. soy sauce "Kikkoman", 50 ml Worcestershire sauce, 1 tsp. of the mixture of five kinds of pepper, rosemary and thyme. Leave in a cool place overnight.
The next day, lard the meat with garlic, carrots and bacon /I smoked/ and using yarn or mesh to give the desired shape. Incision to spehovanie carefully coat the inside with teriyaki sauce from Kikkoman.
Quickly fry the meat in vegetable oil over high heat on all sides.
Separately fry the onion, cut into half rings, and carrots. To prisolit, pepper, season with rosemary and thyme.
On the bottom multivarki place a layer of onions, then meat, sides of roasted carrots. Simmer for 2 - 3 hours, depending on meat quality.
1/3 of the onions and carrots grind in a blender. I like when the sauce inhomogeneous structure and I rubbed it through a sieve. If necessary, salt. If the sauce is runny, thicken with starch.
Ready the meat on all sides with a silicone brush to coat with teriyaki sauce, put on baking sheet and bake in the maximum preheated oven for about 10 minutes, until Golden brown. The sauce gave the meat a unique taste, aroma and very nice gloss.
Serve sliced on warmed plates with sauce and vegetables. Today I have baked potatoes "in the sand". Meat cooked by this recipe turns out not only spectacular, but also delightfully tender and flavorful. Bon appetit!
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