137 10 минут 10 порции
Ingredients for Kaurma
- Offal - 4 kg
- Dry red wine - 1.5 l
- Water - 2.5 l
- Berry - 1 tbsp
- Black pepper - 1 tbsp
- Allspice - 1 tbsp
- Melted butter - 1.5 kg
Step by step instruction of cooking Kaurma
I had 4 kg of beef necks. Cut pieces of 3-4 cm.
The marinade (wine, water, salt, pepper, juniper) pre-boil and cool.
To add to the necks. Put into the fridge for 10 days.
Stir every day for 1-2 times.
After 10 days the meat looked like this. I put on towels and dried.
Show closer. The color and the smell is very interesting.
Fermentation did the trick.
Then put on a strong thread. Cats ofigel from what he saw.
And hung up to dry on the street (at us, in Odessa, it was warm enough) for another day.
The meat looked just as good, was dried right.
Best of all, before you throw in the cauldron, cut a piece and quickly fry in butter or ghee. Check thereby for salt. I turned out fine. T. e. the pea was not.
Remove the meat from the bone and cut these pieces of 3-4 cm.
I did quite a lot. Picked up the heavy cauldron, to heat ghee (clarified butter) and flooded the neck (GI should cover meat). Tomila 3.5 hours.
The smell was with nothing comparable. Very clear, distinct aroma.
It was hard to break away from the plate.
Protomen, meat pulled and packaged on the banks, filled it with ghee and juice in which it was stewed.
It is very important that GI veil meat, and it is not sticking. I.e., the layer above the meat should be 4-5 see who will like.