New Year's Eve meals have passed, but it's too early to rejoice and think about a diet: Christmas is just around the corner, and then the Old New Year. Meat should again be on the festive table. How about no snacks? I decided to show you the national Sunday holiday dish I made for my birthday: Schweinekrustenbraten. After watching all the videos and choosing the most suitable for yourself, you will receive a delicacy from Germany. I simplified a little, but not much;)) It was so simple that it has already been done more than once and I advise you to do it, I guarantee - if you do everything according to the recipe, you will get a chic delicacy! I chose this option for a funny reason - I have the same brazier0
Ingredients: Thighs or brisket, shoulder blades, Broth (in the original - chicken, but I used beef), Ginger - I only had dry, Lemon (peel or grated peel), Wine (originally - Madeira), Tuber celery, Carrot, Leek or onion, Red pepper for lovers, Tomato paste, Sugar, Garlic, Soy sauce or Tabasco
Cooking method:
Option number 1. Take a sheet of baking paper, sprinkle with salt and thyme.
We take a spatula, always with skin. (I cut the cells right away, but it's better to do it after cooking.). Put a spatula and sprinkle with salt and thyme as well. Do not overdo it with salt, meat absorbs salt in unlimited quantities. Salt a little, as you would for a meal. Wrap and leave for a day. If you don't have time, start frying right away!
Sprinkle again with salt and thyme, stick pieces of bay leaf into the holes. I also sprinkled with dried dill.
This is where you can start without pre-marinating. The next day, heat up the oil in a frying pan. While the oil is heating, we free the meat from salt and thyme with bay leaf and fry well on all sides.
While frying, bring the broth to a boil.
And as soon as fried - pour half of the boiling broth, put in the oven for 1 hour at 130 gr. Be sure to "skin" down.
While our meat is languishing, we clean and cut vegetables into pieces. We take out the meat from the brazier and, if you did not cut the skin into cells in advance, then cut it into a cell now. The meat then cuts very easily. In addition, there is enough time to prepare the sauce. To do this, in a separate frying pan, we will prepare the dressing for the sauce.
Pour granulated sugar into a saucepan, first caramelize it, and then squeeze out a little tomato paste, mix and pour a little wine, bring to a thick syrup.
Remove from heat, you can put lemon zest, I rubbed it: I should have tried the purchase :).
We put vegetables in the roaster, put them back in the oven at T160 gr for another 1 hour, if the meat is old, then for 1.5 hours.
We take our meat out of the oven, pour it into an old frying pan or any other heat-resistant dish water, put a grate on top, our “Krustenbraten” on the grate and put this structure in oven.
In the meantime, put the vegetables in the prepared fund, add the remaining broth, garlic, thyme, boil for 10 minutes, puree and try on salt, pepper, add sauce (for lovers.) The sauce turned out - “just delicious” doesn’t fit here, amazingly tasty, incredibly tasty!! I mixed it with a side dish - vegetables. What do you say? This is a must try for yourself!
Bon Appetit!