Originally an ancient Russian dishes prepared in the oven of melted. Pot with meat or fish tightly close up dough and leave for a few hours of longing. Stoves are gone, and along with them, and a lot of old recipes.
I decided to try to move this old recipe in modern conditions and to renew the tradition of Russian cooking very fragrant and tasty meat. Its uniqueness is that the meat is stewed in kvass and it is, of course, gives it a special taste. Preparation of the dish with a modern very simple, you only need time to extinguish the oven.
The dish is an old Russian cuisine is called "Tavranchuk". For it can be used beef, Lamb or even fish. Meat is usually used brisket, but it does not prevent you to choose the other parts. Previously, it was fed with porridge, also cooked in the oven.
Lamb in the oven according to an old Russian recipe
Chop the onion. It can be pre-fry, it is optional.
I will not fry it, and I will soon be laid onion in the pot to extinguish.
In the original recipe no carrots, but I'll add a little bit.
The result is a pillow made of vegetables - onions and carrots.
Place the meat. It can immediately add salt, pepper and stir.
Calculation of salt like this:
13-14 g of salt to 1 kg of meat.
Add slices of garlic.
Then I add home brewRecipe for a long time is on our channel.
You can use the option and shops, it is better to take the brew that for hash.
There is less sugar and it is more suitable for this purpose.
I have included a pint of kvass. Add the remaining spices. Put the pot in the oven.
Temperature 200 ° C degrees.
After 30-40 minutes to reduce the temperature of 150 ° C degrees.
Meat stew 2.5 - 3.0 hours.
A little over 3 hours.
The meat is ready, clearly shows that it is very tender and juicy.
I wish you bon appetit!
VIDEO RECIPE
If you liked the old Russian recipe roast with kvass, lift your finger upward. Write in the comments about the recipes, which sometimes reminded of the past, and warm your soul.
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All the best!