301 180 минут -
The artal - the so - called Georgian sirloin, shank, and also a meal out of it. In fact, the broth is very concentrated, fragrant, and most importantly, very useful, especially for a growing body!
Ingredients for Of artal
Step by step instruction of cooking Of artal
That's the part we need. This picture I took on the Internet, and at the same time learned that in cooking it is considered to be the best part for the broth (!) - live, as they say!
And this is of artal, which I cooked immediately evident that the bones and veins out there than meat, but this is the most valuable!
In General, you take 1.8 kg. of the shank, wash it and put in a pot, pour 4 liters of water, bring to a boil, remove foam and cook on low flame, under cover for 3-3,5 hours! That's the whole recipe - I even feel embarrassed to call him that! Water not topped up, no spices, roots, onions, etc to add! Meat should be soft after boiling to separate from the bone.
When the meat is cooked, take it out with a slotted spoon (a fork can't - it's falling apart!), strain the broth - here's a lean and very flavorful broth.
In a mortar to mash these garlic with coarse salt (you can just add to each plate pressed garlic, but I prefer crushed).
Put it on plates, a piece of meat, choosing where more veins - it is so tender that chewing it is generally not necessary, pour into bowls of broth, add to taste garlic, salt and chopped fresh parsley.
And it is our broth the next day from the fridge! You see, the spoon stands! The white bits on the surface is a frozen fat ( I took it off to see the jelly). The fat layer is very thin, so that the broth is non-greasy, not heavy and very nutritious is a storehouse of calcium, protein, collagen and in General, building materials for bones and joints. Cook it your children, grandchildren, and no supplements!
! By the way, children like it very much.