Nutrients, Calories, Benefits of Pork, Brisket Flesh

Necessary products:

pork (maybe beef, if you prefer)

pickled onions

carrots

mushrooms

potatoes

crushed garlic

sol

sugar

Determine the amount of products yourself according to your preferences and the number of servings you want to receive.

Method of preparation:

Fry the meat lightly and place it on the bottom of the pots. Then - a row of pickled onions, a row of fresh mushrooms, followed by potatoes, cut into pieces about 2 - 2.5 cm thick, a layer of pickled onions mixed with grated carrots, crushed garlic, parsley and salt to taste.

Pour hot, slightly salted water over everything and place in a cold oven. The dish is prepared in about 40-50 minutes.

How to pickle onions?

To a liter of boiling water add 2 tablespoons of salt with a tip and 1 tablespoon of sugar (again with a tip), pepper and spices to taste. Put the onion in this marinade for 3 days in a cool place.

Enjoy your meal!

The Brisket steak is a specific part of the meat: the breast or is located under the breast of the animal. It is very delicate and does not take much time to prepare. The result is extremely tasty and juicy meat.

Required products :

• about 2-3 kilograms of beef "briquette" (you can use another whole piece of beef)
• 1 tablespoon freshly ground black pepper
• 1/4 tea cup sea salt
• 1/4 tea duck butter or oil
• 2 large onions, finely chopped
• 5 carrots, peeled and finely chopped
• 1 1/2 teaspoon red wine
• 2 heads of garlic, cut in half
• 8 sprigs of thyme
• 4 fresh bay leaves
• 2 tablespoons black pepper
• 1.5 liters of chicken broth

Method of preparation :

Season the meat with ground black pepper and sprinkle generously with salt. Rub the spices well. Wrap the beef tightly in foil and refrigerate for at least 3 hours and a maximum of 3 days.

Preheat oven to 150 degrees.

Heat the fat in a large skillet to heat. Seal the meat on both sides until browned, about 7-10 minutes. Transfer it to a tray.

Add onion and celery to the pan, season the vegetables with salt and fry for 8-10 minutes. Followed by garlic, thyme, bay leaf. Bring the broth to a boil. Pour all the vegetables and broth over the meat and cover with foil. Bake for 2-3 hours in the oven and refrigerate for at least 8 hours before cutting.

Discard the hardened fat and pour the remaining liquid into a pan and cook until it is reduced and turns into a dark brown sauce, about 30 minutes.

Return the pan with the meat to the oven and cover again with foil. Heat for 60-90 minutes at 150 degrees.

Transfer the meat to a cutting board and cut across the fibers. Arrange on a plate and pour over the sauce.

Required products :

• 700 grams of minced pork
• 1/4 teaspoon + 1/2 teaspoon crushed black peppercorns
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 3 cloves garlic, pressed
• 1/2 teaspoon cumin
• 1/2 teaspoon dried basil
• a pinch of oregano
• 1 teaspoon paprika
• 1/2 teaspoon hot pepper powder
• pinch of hot pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons balsamic vinegar
• 4 large slices of ripe mozzarella (or cheese) shaped into large circles

for peppers:

• 4 large peppers, cut into medium pieces
• 2 tablespoons oil
• 2 tablespoons sherry vinegar

for serving:

• 4 cakes for sandwiches
• 1/4 tea cup chopped fresh basil
• 1/2 cup ricotta
• 1/2 tea cup tomato sauce of choice

Method of preparation :

Prepare the meatball. Season the minced meat with 1/2 tablespoon of black pepper and the remaining dry spices. Cover the bowl with foil and let the minced meat taste for 12 hours.

The next day, put the remaining quarter cup of black pepper in a bowl.

Wrap the mozzarella circles in the minced meat, forming flat sides. Make sure you cover the whole piece of yellow cheese well. Then roll the edges of the meatball in black pepper. In this way, form 4 meatballs.

Bake them on the grill or barbecue.

Put the peppers in a pan and add the oil and vinegar to them. Season with salt and pepper and stir. Cover with foil. Bake for about 25 minutes, on the grill or in the oven, until done.

Assemble the sandwich by placing the meatball on the bottom of the loaf, spread ricotta on top, add basil leaves, roasted peppers and tomato sauce. Close and serve the burgers warm.