Incredibly delicious! Try it yourself!
Ingredients:
1 kg of bacon
5 cloves of garlic
1 h. l. coriander seeds (grind)
1 h. l. suhog thyme
400 gr. cabbage
200 gr. sauerkraut
onion
vegetable oil
salt
Pepper sweet pea
black pepper powder
Bay leaf
1 h. l. sugar without slides
100 ml of water or broth
1 tbsp. l. tomato paste
mozhevelnik berries (if any)
Preparation:
1. Bacon wash and dry.
2. Prepare the marinade: clean and skip through the garlic press.
3. The bowl lay crushed garlic and bay leaf, add vegetable oil. Add thyme and coriander.
4. On a piece of pork to make a cross-shaped incisions in the skin, rub with salt and pepper, brush with marinade.
5. Pickle brisket at room temperature for 2-3 hours and removed better in the refrigerator overnight.
6. Preheat oven to 220 degrees.
7. Pork wrapped in foil, put on a baking sheet and place in oven.
8. After 30 minutes from the beginning subtract baking oven temperature to 170 degrees and then bake an additional 15 minutes.
Open the foil on top to form a golden brown. Cook meat an additional 30-45 minutes until tender.
9. Now garnish.
Onion cut into half rings and fried in vegetable oil until golden brown.
Fresh cabbage chop and put it to the onions.
All fry, stirring, for 5-8 minutes to cabbage became reddening and decrease in volume.
10. Add to the pan sauerkraut and continue to cook for another 10 minutes.
11. Mix tomato paste and water (the stock), poured into a pan.
Pour all the seasonings and spices, stir, cover and simmer 40 minutes.
Cooked bacon feeding hot, with an aromatic garnish from cabbage.
Bon Appetit!
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