Today I will tell your readers about the new me method of cooking meat - in salty dough. Testing the recipe in practice, I can safely say that this way of cooking tenderloin did not disappoint! We turn right to the point.
1. any piece of cuttings (1 kg)I had pork, my, obsushivayut, rub black pepper and garlic (2 cloves) strew spices to taste, I had the rosemary, dill and basil. Meat we place slices of bacon, if cutting fat, the fat will be redundant and do not need to add. We place the meat in the pan fat down, fry slightly, then fry the other side. (Scroll to the right photo)
2. mix flour (200 grams), large salt (150 grams) and cold water (enough to make a thick dough) Cover and leave for 20 minutes. Then, on a floured table, roll out the dough salty, put the meat on it and wrap. The edges of the dough carefully pinch, pierce the dough
in several places, that I could go out and put in a steam heated to 220 degree oven, on oiled baking. (Scroll to the right photo)3. turn the meat 30 minutes later and still leave 30 minutes. We reach the finished meat out of the oven, Let cool for 10 minutes, zazharistuyu remove salty crust, unfortunately you can not eat it, and cut into portions. Delicious meat ready to go! Although we are not salted meat itself, it turns out in salty measure, fragrant and has a unique taste. If you liked the article - Like it to vote and do not forget to subscribe to the feed, We have 4,000 people! (Scroll to the right photo)