Pork Meat With Vegetables + Recheio III Options
Step-by-step, follow-up and way to serve.
Ingredients:
1 piece of lizard or hard coxão with two pounds
Spices:
2% of the weight of the meat of salt, (2 tablespoons rasa)
10 whole medium garlic cloves
4 cloves garlic (if it is old garlic) without the crumbly bitter
1 finger pepper of freshly chopped, unpeeled carrot
and without the white veins.
2 tablespoons chopped sage or basil (optional)
2 tablespoons corn oil
1 teaspoon or grated fresh ginger (optional)
1 pinch of nutmeg (optional)
1 glass of red wine or vinegar
2 sprigs of mint, a packet of parsley and chives
Filling:
I option:
1 piece pre-cooked sausage or bacon
II option:
1 strip of thick bacon, with a whole medium carrot, shelled
20 green olives without the pits cut into four pieces
1 open red bell pepper without seeds and without white veins
1 onion cut into slices and 1 tablespoon of caper.
III -Option:
Fill with 400 grs. from provolone
Way of preparing:
Do not remove the skin only the fat from the meat, do not puncture the meat season with whole garlic cloves and chunks of pepper.
Make a large hole in the center of the meat to put the filling, or cut the meat in half make a blanket, then stuffing, tie with cotton string.
Another option is to ask the butcher to cut the meat so that it stays in the thickness of 1 centimeter, getting a big blanket.
Season the meat inside and out with salt, crushed garlic, pepper sauce, vinegar or wine, oil, nutmeg, ginger and fresh herbs to taste.
Leave in the seasoning for 4 hours, then remove the seasonings.
Put a large pan on the fire with 3 tablespoons of oil, when it is very hot, add the meat, let it fry well from all sides until golden brown.
Put the wine, dripping hot water slowly and slowly until the meat is cooked.
It is a time-consuming, neat job, however, the meat is tasty.
Remove the meat from the pan when it is cooked well, Reserve.
Put in the pan that cooked the meat 4 tomatoes without skins without seeds, and a half tablespoon of shallow sugar, or a medium carrot cut into thin strips. leave on the fire for 15 minutes, if necessary add half a cup of hot water.
The sugar and the carrot is to draw the acidity (optional)
Some people use 1 teaspoon of baking soda to take away the acidity.
Cook the whole potatoes, and the carrots cut into thick slices, in the meat sauce, if you need to put some cold water.
Serve hot on a stainless steel platter, garnish with boiled potatoes and carrots, and spinach in butter with plenty of garlic.
Note:
Roasted meat can be served with pasta or mashed potatoes.
It can serve with cooked past vegetables in butter, with salt.
Salad of watercress, arugula, Catalan pepper and red raw pepper cut into strips.
Notice:
You can make roast beef without the stuffing.
If you want you can cook in the pressure cooker covered with water, then do the same procedure as the previous meat.
The taste of cooked meat in the pressure cooker does not stay the same is just to make the job easier.
Step-by-step, follow-up and way to serve.
Ingredients:
1 piece of lizard or hard coxão with two pounds
Spices:
2% of the weight of the meat of salt, (2 tablespoons rasa)
10 whole medium garlic cloves
4 cloves garlic (if it is old garlic) without the crumbly bitter
1 finger pepper of freshly chopped, unpeeled carrot
and without the white veins.
2 tablespoons chopped sage or basil (optional)
2 tablespoons corn oil
1 teaspoon or grated fresh ginger (optional)
1 pinch of nutmeg (optional)
1 glass of red wine or vinegar
2 sprigs of mint, a packet of parsley and chives
Filling:
I option:
1 piece pre-cooked sausage or bacon
II option:
1 strip of thick bacon, with a whole medium carrot, shelled
20 green olives without the pits cut into four pieces
1 open red bell pepper without seeds and without white veins
1 onion cut into slices and 1 tablespoon of caper.
III -Option:
Fill with 400 grs. from provolone
Way of preparing:
Do not remove the skin only the fat from the meat, do not puncture the meat season with whole garlic cloves and chunks of pepper.
Make a large hole in the center of the meat to put the filling, or cut the meat in half make a blanket, then stuffing, tie with cotton string.
Another option is to ask the butcher to cut the meat so that it stays in the thickness of 1 centimeter, getting a big blanket.
Season the meat inside and out with salt, crushed garlic, pepper sauce, vinegar or wine, oil, nutmeg, ginger and fresh herbs to taste.
Leave in the seasoning for 4 hours, then remove the seasonings.
Put a large pan on the fire with 3 tablespoons of oil, when it is very hot, add the meat, let it fry well from all sides until golden brown.
Put the wine, dripping hot water slowly and slowly until the meat is cooked.
It is a time-consuming, neat job, however, the meat is tasty.
Remove the meat from the pan when it is cooked well, Reserve.
Put in the pan that cooked the meat 4 tomatoes without skins without seeds, and a half tablespoon of shallow sugar, or a medium carrot cut into thin strips. leave on the fire for 15 minutes, if necessary add half a cup of hot water.
The sugar and the carrot is to draw the acidity (optional)
Some people use 1 teaspoon of baking soda to take away the acidity.
Cook the whole potatoes, and the carrots cut into thick slices, in the meat sauce, if you need to put some cold water.
Serve hot on a stainless steel platter, garnish with boiled potatoes and carrots, and spinach in butter with plenty of garlic.
Note:
Roasted meat can be served with pasta or mashed potatoes.
It can serve with cooked past vegetables in butter, with salt.
Salad of watercress, arugula, Catalan pepper and red raw pepper cut into strips.
Notice:
You can make roast beef without the stuffing.
If you want you can cook in the pressure cooker covered with water, then do the same procedure as the previous meat.
The taste of cooked meat in the pressure cooker does not stay the same is just to make the job easier.
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