Amazing delicacy for a penny! Try it yourself!
Ingredients:
shank 2
1 h. l. salt
1 h. l. peas of black pepper
5-8 pcs. peas allspice
4 leafs
2 heads of garlic
2 pcs. onions
nutmeg
spices and seasonings as desired
Preparation:
1. Foreshank pre-soaked in cold water, scrape and clean.
2. Share shin in a pan, net fill of cold water, add peeled onion, salt, and sweet pepper.
Cook meat over moderate heat for about 3.5-4 hours, but better make sure that the knuckle is not completely collapsed - it may be necessary and less time or more.
Before the end of cooking for 15 minutes, add the bay leaf.
3. Boiled knuckle remove from heat and leave to cool down in the pan.
4. Garlic peel and chop.
Important! Garlic can not be passed through the press, and be sure to finely cut with a sharp knife - it will be tastier and more aromatic.
5. Share of broth cold knuckle on gauze to remove the bone.
6. Sprinkle the meat with chopped garlic, black pepper, to taste dosolit.
7. In the center of the shank as desired sprinkle with grated nutmeg or your favorite spices.
If during cooking fall off pieces of meat, put it in the center, where there was a bone.
Hide shank meat into a tight roll, the edges of the gauze is very tight tuck.
8. Share wrapped in gauze shin in a pan of suitable size.
Place the top of the yoke and put it on 6-7 hours in the refrigerator.
It is better to leave at night.
The cargo should not be too difficult: it suffices to 1-1.5 kg.
9. After a specified time pressed meat is ready!
Serve chilled shank to the table and finely chopped.
Bon Appetit!
Like this?
You are welcomeSUBSCRIBEto my RSS feed and put Like!
You is not difficult, but I am happy :)))
Thank you for reading to the end!