This recipe is for fans of home experiments in the kitchen. I recommend to cook - awesome result!
You can do with or without rind her.
Ingredients:
shank 2
1 tbsp. l. salt without slides
10 pieces. peas of black pepper
10 pieces. peas allspice
5 pieces. leafs
20 cloves of garlic
2 bulb onions
1 h. l. black pepper
0.5 hours. l. nutmeg
Article 1.5. l. spices and seasonings to taste
Preparation:
1. Shank thoroughly cleaned, and the best pre-soaked in cold water for at least three hours. Then carefully scrape and clean.
2. Put shank into the pot, pour much cold water, add peeled onion, salt, pepper and allspice. You can also add black pepper.
Shank cook not less than three hours, but the meat's hard not to seethe.
For 15 minutes until cooked add the bay leaf.
3. Remove the pan from the shank from the heat and cool completely in the meat broth.
4. Cloves of garlic Peel and finely slice or chop.
You can not skip the garlic through a press or rub on a grater - the finished product will be a greenish from this garlic.
5. Control broth cold shank, remove bone and rough parts.
6. The meat can be cut into large chunks. The tinier not necessary.
Sprinkle shin crushed garlic, black pepper and salt to taste.
7. In the middle of the shank meat sprinkled powder nutmeg and other spices.
If during cooking knuckle yet collapsed into pieces of meat, they need to invest in the very center, where there was a bone.
Collect roll shank best on a piece of cotton or gauze.
With the help of gauze tightly close all meat shank in a very tight roll, tucking edges inside.
8. Shift convolution with shank into a large bowl or other container.
Put on top of a flat dish or a plate and set no great burden. One kilogram is enough.
Remove the entire structure in the refrigerator for 7-8 hours.
9. With the finished extruded meat to remove oppression and expand the bundle of gauze.
Cut into thin slices and serve.
Bon Appetit!
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