You will find a photo of the original recipe here: And today I will show you how else you can make this impossible yummy to please your family and all your loved ones. For winter or because it is impossible to buy fresh vegetables in winter, apparently not everywhere or not everyone has such opportunity for various reasons, but there is an opportunity to buy a piece of meat for a holiday, it can be done perfectly with potatoes. It's also great to add carrots and onions. And for lovers, garlic with lavrushka is an excellent addition to taste and aroma. #holidays #hot #menu #German cuisine #second courses #meat #olgrigrecept
Ingredients: for options 1 and 3, Thigh or brisket, shoulder blade, Broth (in the original - chicken, but I used beef), Ginger - I only had dry, Lemon (peel or grated peel), Wine (in the original - Madeira), Tuber celery, Carrot, Leek or onion, Red pepper for lovers, Tomato paste, Sugar, Garlic, Soy sauce or Tabasco, pepper peas
Cooking method:
Option number 2. I did NOT fry, I did not pickle, but immediately poured boiling broth, in which I stewed for 1 hour, then took it out, cut the “skin”, salted, sprinkled with thyme, topped up the broth, put potatoes, peppercorns, bay leaf on the bottom and stewed with the “skin” on top 1 hour. But I still recommend reading the original recipe and adjusting the T oven.
Then, as in No. 1, I separately languished for another 15 minutes. We take our meat out of the oven, pour it into an old frying pan or any other heat-resistant dish water, put the grate on top, our “Krustenbraten” on the grate and for 15 minutes we put this structure in oven. Of course, this is not quite "that", but nevertheless very tender and tasty.
Option number 3, We take plastic bags, sprinkle with salt and thyme, a mixture of different herbs. 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.
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 to languish in the oven for 1 hour at 130 gr. Be sure to "skin" down. After an hour, turn over and simmer the other side at T already 160 gr. We take our meat out of the oven, pour it into an old frying pan or any other heat-resistant dish water, put the grate on top, our “Krustenbraten” on the grate and for 15 minutes we put this structure in oven.
How delicious is that!! What for Sunday lunch, what for the festive table - this Krustenbraten meat deserves a special place!