Many people don't imagine a full-fledged lunch without good piece of tasty made meat. And often and for breakfast sandwiches with half-finished meat – sausage, a neck, carbonade are used. Carbonade is the pork or veal in a special way made and baked, it is intended for long-term storage. In old times meat was baked on coal to heat, from here and the name in consonance to the word "carbonate" (salt of coal acid) appeared. So, how to make pork carbonade?
It is required to you
- pork pulp (brisket);
- garlic;
- flour for a breading;
Instruction
1. Peel pulp from films.
2. Cut out a rectangular piece from pork. Try to leave from above on all length a uniform layer of fat about 0.5 cm thick. On a layer of salted pork fat make notches "fir-tree".
3. Small chop garlic or crush in a special press. Mix with salt. A ratio of spices approximately it is on 1 kg of meat 1 segment of garlic and 40 g of salt.
4. Let's meat become impregnated with spices a little bit. Later bread in flour.
5. Place the prepared pulp in a package for roasting. Lay on a baking tray. The fat party of a piece has to be from above.
6. Warm an oven to 180-200 degrees. Put a baking tray in an oven and bake 1-1.5 hours.
7. In 1-1.5 hours cut a package. Lower temperature to 150 degrees and bake meat even one or one and a half hours. Meat will appetizingly be reddened.
8. Serve carbonade on a table completely cooled down. As a garnish sauerkraut and boiled potatoes perfectly will approach.