Boiled pork "From Sivtza"

Boiled pork "From Sivtza"

Category: Meat dishes

Ingredients
Beef	1-1.5 kg
Carrot	2-3 pcs
Garlic	2 heads
Salt	taste
Pepper	taste
Hmeli-suneli	taste
Onion	1 head
Bay pepper	5 leaves
Allspice	3 things
Black pepper	3 things
Carnation	1 bud

Cooking method

• Probably, I shock the culinary experts with my recipe. Boiled pork? Beef? Boiled ?! But this is my father's old recipe, and when it comes to cooking, I trusted him a million percent.
• So, at the first stage we need:
• 
• My meat, dry well with a towel, cut the carrots lengthwise into several long slices, peel the garlic, cut the large slices in half (they will give the meat a more garlic taste). Now we stuff the meat with carrots and garlic, I think that this should be done along the fibers, on this forum, everyone knows. If some of the garlic and carrots \ "do not fit \", do not worry, we still need them. Then we rub the meat with salt, pepper and any seasonings, this time, I took Khmeli-Suneli.
• 
• Cover with a lid or tighten with plastic foil and set to marinate in the refrigerator for several hours, during which time you can turn it over once. I marinated for about 9 hours (3 is enough, I just left it overnight), after 4 hours, I got up to take out the sour cream from Orsyusha and at the same time turned the meat over.
• The next step, we take out the meat, heat the vegetable oil in a pan, and fry our stuffed piece of meat, whole from all sides, until golden brown. You need to kind of wrap the meat in a crust. (7 out of 9 on my hob).
• 
• The photographs show a cut in the middle of a piece of meat, this is not a gadget at all, so I got it from the store, during the frying process I had to cut it completely, oh, if I did it first, I would cook in Stebik ..
• 
• And the final stage, we transfer the fried meat to a saucepan, add onions, carrots, garlic, bay leaves, pepper, cloves, you can put a couple of sprigs of herbs:
• 
• Fill with boiling water so that the meat is completely in the water. My father also poured the oil on which the meat was fried, he said that the crust would not allow carcinogens to get inside the meat, but the meat would be better \ "get it \", then as you decide.
• 
• Let it boil, salt so that the broth is salted very well, reduce the temperature (I have 4 out of 9), and cook until the meat is tender.
• We take out the meat, cool it a little, then put it in the refrigerator for a couple of hours. And Bon Appetit!
• 

Time for preparing:

20 minutes + 8 hours + 1.5 hours

Cooking program:

Stove, frying pan, saucepan

A sumptuous recipe! I take it into service! Thanks to your dad and you !!

[Ninelle]

Ninelle, looks very enticing. I will definitely cook

Oh, girls, I think I mixed you up with thanks

It's okay, Radusya and I will change

Gorgeous recipe !!!!

Now we stuff the meat with carrots and garlic, I think that this should be done along the fibers, on this forum, everyone knows.
but I didn't know, thanks for the advice and recipe

Now we stuff the meat with carrots and garlic, I think that this should be done along the fibers, on this forum, everyone knows.
but I didn't know, thanks for the advice and recipe

To be honest, I somehow stuffed it across the fibers, nothing terrible happened, except that my mother-in-law regularly cut the boiled pork as it should be - the appearance was certainly interesting, but it did not affect the taste.

It's okay, Radusya and I will change

Well, here and the fight has formed

[Ninelle]

Ninelle, exactly the kind is not the same, I thought maybe some other secret. Thanks for the recipe, I will definitely do it!

[Ninelle]

Ninelle, exactly the kind is not the same, I thought maybe some other secret. Thanks for the recipe, I will definitely do it!

And it is more convenient to stuff in the direction of the fibers. And then chew, although this pork is very soft.

[Ninelle]

A very interesting recipe! Ninelle, I wonder, but how much time to cook in Shteba?

[Lera-7]

Lera-7, I cooked about a year ago, in the Shtebin's topic, somewhere in the messages and there is, as far as I remember, after frying I just put the meat on the mode and as it was programmed for 30 minutes, I cooked that much, an employee with fresh seams on the gum , said that you can bite off your lips. The rest liked it. I think that you need to focus on a piece of meat, how thick it is, what is the quality of the meat, etc.

[Ninelle]

Ninelle, Thank you! I will definitely try.