It was not difficult to do it, but I had to find exactly the right piece of meat for this recipe for 3 days. Until I found it in the meat section of a large department store. The name of this butcher's shop touched "Perfetto". Well, you must! Schweinebauch mit Rippen This is most likely translated as brisket. Because I cut off the thin ends of the ribs from half a piece. This is where the belly begins from the ribs. It is not necessary to take a fat piece, but a piece of meat. You don't look at the color of the sauce, you make it and try it! and then tell us HOW IT IS AWESOME TASTY! #olgrigrecept #newyear #holidays, #men's kitchen #menu #hot #the second dishes #New Year's table #meat one piece
Ingredients: not fatty pork meat, FILLING:, sour apples, juice of one lemon, peel of one lemon, white bread crumbs, baking plums, granulated sugar, cajaan pepper, in addition, ghee, onion, carrots, leeks, half of tuberous celery, sugar beet syrup (replace with sugar), beer (in In the original recipe, they take pilsner, not beer), meat or vegetable broth, put 1 leaf of lavrushka just before the end, in 10 minutes (thanks, Mila, the aroma is like from a bush :), I like to prepare everything before starting any work, so that later there is no delay, and in this case this rule came in handy, a couple of other leaves celery for the sauce
Cooking method:
First, rinse the meat under running water and put it on paper towels. Peel or grate the lemon zest, put it in a saucer and squeeze the juice into another. Let the meat get wet, carefully remove the skin on one side, and remove or cut out the remaining ribs on the other.
Let it get wet again and season with salt and pepper on both sides. Use a pepper grinder whenever possible, the aroma of freshly ground pepper is not comparable to "simple". Postpone.
Now we will peel and cut vegetables. Remember to rinse the leek by separating one leaf from the other. The size of the pieces does not matter, since everything will be stewed. Cut the apples into cubes, which we will immediately put in a plate with lemon juice, stirring, then they will not lose color. Add zest, crumbs, sugar, plum and pepper - mix everything well. Put it on the meat.
Roll up the roll and tie.
Heat oil in a saucepan (frying pan, ceramic pan) and fry our roll well on all sides. If the oil is well heated, and the meat, in due time, is well dried, the meat will be fried evenly and without splashes and all the meat juice will remain inside. As soon as the meat acquires a beautiful color, take out the roll and put it on a plate. Put the vegetables in the brazier, fry everything for a short time!. After that, we return the roll for vegetables.
Pour out the broth, beer, add the syrup, add a little salt and send it to the oven heated to T 170-180 degrees for 60-70-75 minutes. We take out, take out the meat, put our vegetables in a deep and small saucepan, which we puree or rub through a sieve. So I served this sauce like a soup and did not go wrong - I really liked it. I got it very thick, and if someone does not work out well, add either starch or flour to the sauce and - you will be Happiness :))
Add a couple of fresh celery leaves before puréing, the sauce will acquire an additional flavor. We cut the meat, and... enjoy!
For a side dish I served long forgotten, from my distant childhood, but reminded on the plane, rice with boiled egg and butter. My husband closed his eyes already - "right now" I sway in my chair, wave my hands and... paaaaalechu!! :)) Try it, you won't regret it, and YOU HAVE A PLEASANT APPETITE !!
And for dessert they ate everything with yeast pancakes with mountain Bavarian honey.