Carbonade is a meat - as a rule, from a chump end of loin, prepared in a special way. At its preparation the preservation of a layer of fat on meat is considered an indispensable condition. But it is necessary to consider that thickness of fat shouldn't exceed 1-1.5 cm. On technology meat needs to be made an incision slightly that it absorbed aroma of spices better. Compounding and process of preparation of a dish rather simple.
It is required to you
- 5 kg of a chump end of loin
- 4 garlic gloves
- 1 h spoon of coarse salt
- black sprinkling pepper
- chili powder
- dried ginger
- paprika
- rosemary
- coriander
Instruction
1. Prepare meat. Wash its baking plate with cold flowing water and dry a paper towel.
2. On all surface of meat make superficial cuts, approximately through 1 cm.
3. Clean garlic.
4. Add spices, salt and garlic to a mortar and well pound a pestle.
5. Cover carefully meat, getting to cuts ready mix.
6. Attach rosemary to meat by means of culinary thread.
7. Oil a form for roasting and lay out in it meat.
8. Place meat in the oven which is previously warmed up up to 230 degrees.
9. Cook meat at 230 degrees of 30 minutes.
10. Then get meat, water with the formed juice and place in an oven.
11. Reduce temperature to 180 and bake 30-35 more minutes.
12. Remove culinary thread from ready carbonade and cut meat a la carte.
13. Serve meat with light salad and a fresh vegetables.