Aysbayn – the traditional food of the German peasants given now both at luxury restaurants, and in usual beer tents, for example, on the well-known Oktoberfest in Munich. Having returned from a trip across Germany, many want to try to prepare this dish independently. And it is absolutely easy to make it. It is only necessary to choose the correct meat - fresh pork hough with the sufficient content of fat.
It is required to you
- - 1 kg of potatoes;
- - 1 pork hough – айсбайн;
- - salt, pepper black and red;
- - 1 teeth of garlic;
- - 1 apple;
- - 3 tablespoons of sugar;
- - 1 bulb;
- - 1 forks of red cabbage;
- - red wine vinegar.
Instruction
1. Take hough which size corresponds to appetite of future eaters. Well wash its baking plate with cold flowing water, get wet with paper towels. Make an incision skin crosswisely so that the accurate rhombuses reminding the traditional Bavarian pattern represented on cloths and kitchen accessories turned out. Rub айсбайн with salt and pepper from all directions. Promassiruyte hough that spicery got through skin into meat, leave in the fridge not less, than for an hour.
2. Fill a pan half with water, boil, lower hough in boiled water. You cook it on average fire under the closed cover within 40 minutes. If it is necessary, you can add a little water in the course of cooking. Take out айсбайн from broth, dry napkins.
3. Take a brazier or a big, deep frying pan, add to it fat, put hough. Chop onions and garlic small cubes, too send them to a frying pan which needs to be put in the oven warmed up to 200 °C. Bake айсбайн within 40 further minutes so far it won't become covered ruddy, a crisp.
4. As a garnish to this dish traditionally give stewed red cabbage. Cut a head of cabbage on 4 parts. Cut two of them thin strips. The remains can be frozen and used next time.
5. Boil water in a pan, boil in it cabbage within 10 minutes, cast away on a colander. If you like smack of a carnation, add spice to cabbage during cooking.
6. In other pan fry a little onions, the apple cut into cubes, put cabbage, add vinegar, salt and sugar to taste, you extinguish on slow fire to full readiness of vegetables.
7. The second classical garnish for an aysbayn – boiled potatoes. Just clean tubers and boil in the added some salt water.
8. Lay out stewed red cabbage on a dish, spread out around potatoes, in the center arrange ready айсбайн. The ready-to-eat meal turned out tasty, fragrant and beautiful.