Pawaru-Grahmata

№ 7II. nodaļa

Sakulta vēršu gaļa

Beaten beef braised until brown

  • Serves 4
  • about 2¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Sakullta wehrschu-galla.(Klopf-Fleisch)

Modernizētslpp. 51 · PDF 65
4 porcijas

The book gives a glass of wine (we use 150 ml) and says the dish takes about two hours; the other amounts are ours.

Method

5 soļi
  1. Beat the slices to about 5 mm thick with the back of a heavy knife or cleaver, or with a meat mallet.
  2. Put the butter in a wide, heavy pan with a lid and lay the meat in it in one or two layers. Add the salt and just enough water to cover.
  3. Bring to a simmer, cover and cook very gently for 1¼ hours.
  4. Add the lemon and wine. Carry on cooking uncovered over low heat, turning the meat now and then, until the liquid has cooked away and the meat fries in the butter and turns brown, 30–45 minutes. If it starts to catch, add a spoonful of water.
  5. When the meat is well browned, add 3–4 tbsp water and scrape up the brown bits to make a little glaze. Serve.

Notes

What the book says vs. what we added

the beating with the back of a chopping knife, the small pan with butter, salt and water just to cover, the slow braising, the lemon and the glass of wine, and the rule that it is ready when very brown, after about two hours, are all the book's. The cut, the amounts and the order of the steps are ours.

Browning

the dish is braised first and browned at the end, once the water has gone. Keep the heat low so the butter browns without burning.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt