Wash the meat and cut it into suitable slices. Grease the slices with oil.
Peel a squash, grate it and slice it.
In a plastic bowl prepare marinade: mix the soy sauce with the mustard and peppercorns.
Add salt and pepper to taste, bay leaves, sliced garlic and finally a large glass of red house wine (300 ml).
Add the meat to the bowl, mix well and let the bowl (covered!) Cool until the next day.
The next day we place the marinated slices in a tray, pour the marinade (the sauce in which we kept the meat overnight) on top, add if we consider necessary a little oil, place pieces of fresh sausages over the meat in the pan, cover with foil and put the tray on oven for 90 minutes at medium temperature.
Halfway through the cooking time, remove the foil to let the meat brown.
Recipes for beginners and more. by Naty
-1 sheep pulp (our sheep was 1 year old :))
for the marinade I used
-mineral water enough to cover the pulp
- juice from 2 small lemons plus -1 lemon slices
-2 large onions
- 1 sprig of rosemary from his mother at home :)
-4 cloves of garlic
-3 dried basil sauces you would say at home, it's not basil but it has a similar smell in the absence you can use dried basil
Method of preparation
Marinating the meat takes three days in the refrigerator where I make sure to return this meat if it is not in the marinade.
Mix all the ingredients, cut the onion into small pieces and add the meat. When we put it in the oven, we toss it from the marinade, place it in the pan, pour a little of the marinade, sprinkle it with oil and put it in the oven over medium heat for two hours, at one o'clock I turned the meat on the other side and sprinkled it with the juice from the tray.
With 40 min. Before the steak was ready, I put some potatoes next to the meat.
In the end I got a very tender cup :) yamy.
Original text of the recipe: & # 8222We clean the pellets and fat of a veal leg, remove the bone, salt it well and bread it with fresh bacon, then let it sit for 3 hours. During this time we make the marinade (see the game) which, after it has cooled, we put it over the pulp placed in an earthenware, to stay for 1-2 days, every day introcating it once. Then remove the pulp from the marinade and put it on a tray and fry it in the oven, adding a little marinade and a few tablespoons of sour cream. In case the sauce is too sour, we add a little more cow's soup from this sauce, we often wet the meat with a spoon, until it becomes tender and brown, adding a little wine and sour cream from time to time. We make a sauce, chewing well 5-6 tablespoons of sour cream with a tablespoon of flour, whisking it with a little cow's soup and the sauce in the pan, adding half a tablespoon of finely chopped capers, a little lemon peel and let it boil, then put in the pan and served next to sliced pulp, arranged on a long, heated plate. & # 8221
Source: Good housekeeper or cookbook, Ecaterina Comsa, 1929
- 2.5 kg of veal meat
- 200 g of bacon
- 5 tablespoons sour cream
- 1 glass of red wine
- a few tablespoons of beef soup
- 750 ml water
- 500 ml of wine vinegar
- 2 onions
- 1/2 tablespoon peppercorns
- 1/2 tablespoon allspice
- 3 cloves
- 5 was dafin
- 1/2 tablespoon salt
- 1/2 carrot
- 1/2 parsley root
- 1/2 clove garlic
- peel from half a lemon
- 200 g beef or veal
- 1 carrot
- 1 parsley root
- 1/2 celery
- 1 onion
- a little salt
- 5 tablespoons sour cream
- 1 tablespoon flour
- 1/2 tablespoon finely chopped capers
- a little grated lemon peel
- a little beef soup
- a few tablespoons of the sauce in the pan when the steak is ready
- a little salt (if needed)
The veal pulp for the steak (2.5 kg) is cleaned well of the skins, washed, salted and breaded with bacon (with a knife make small notches in the meat in which we stick the pieces of bacon), then the meat is left set aside for 3 hours
Meanwhile, prepare the marinade as follows: boil for 20 minutes all the above marinade ingredients (vegetables to be cut into rounds / cubes) and then let the marinade cool.
After the 3 hours of waiting, pour the cooled marinade over the veal so that it is completely covered and put in a cool place for 48 hours, turning the meat from one side to the other once.
After the waiting period for marinating (after 48 hours) before putting the steak in the oven, a beef soup must be prepared as follows: the beef (200 g) is cleaned, washed, cut into cubes and boiled together with vegetables (carrots, parsley root, celery and onions) all cut into pieces. When the soup is ready, set it aside
In a pan put a few tablespoons of marinade, 5 tablespoons of sour cream and a little beef broth remove the veal pulp from the marinade, put in the oven
While the meat is in the oven, from time to time take the sauce from the pan with a spoon and pour it over the entire surface of the steak, then add the wine.
Leave the meat in the oven until it is tender and nicely browned
Before serving the steak, prepare the sauce as follows: in a pan on the fire, mix 5 tablespoons of sour cream with 1 tablespoon of flour, half a tablespoon of capers, a little grated lemon peel, a little sauce from the tray with the steak and thin with a little beef soup. Bring to the boil and it's ready
Put the steak on the plate, cut into slices and serve with the sauce put in the pan
2. Marinated in yogurt, mint and lime
- 1 bucket of 500 ml yogurt
- 2 good hands of fresh, chopped mint
- peel and juice from 2 limes
- 1 tablespoon crushed coriander seeds
- salt and freshly ground black pepper
- a few tablespoons of olive oil
Mix all ingredients in a bowl and cover the meat for cooking, then marinate.
The lamb pulp is washed and cleaned of impurities.
Dry with absorbent towels.
Apply oil with spray or brush, so that the spices adhere to the pulp.
Apply the spice mixture on both sides.
The Food Saver is being prepared. Place the lamb leg in the casserole for quick marinating, close the lid and turn the knob to the & # 8220closed & # 8221 position.
Attach the hose to the casserole and the Food Saver vacuum cleaner and drain 3 times.
Put the lamb meat in a pan greased with a little oil and put it in the oven.
Leave in the oven for 10 minutes.
Meanwhile, peel the potatoes and cut into large pieces. Add to the pan, next to the pulp.
The tray is covered with aluminum foil. After about an hour (depending on the size of the piece of meat), take the aluminum foil.
Keep the steak for about 10 minutes or until the meat is browned.
1 leg of lamb or goat (2 - 2.5 kg), 50 ml of olive oil, 100 g of fatty yogurt, 2 teaspoons coarse salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon dried oregano, 3- 4 rosemary sprigs, juice of 1 lemon, 1 large clove of garlic, 200 ml dry white wine.
Wash the pulp and wipe it with paper towels. You grow it from place to place. Make a marinade of olive oil, fatty yogurt, coarse salt, black pepper, paprika, dried oregano and lemon juice. Grease the pulp and leave it to marinate in the fridge for a few hours or overnight. You put it in a tray with high walls and stick rosemary leaves in notches. Pour the wine and the remaining marinade, fill with water, cover the tray with aluminum foil and bake at 170 ºC for 2 hours. Turn the steak over once and, if necessary, top up with water. Cut the garlic head crosswise and place it in the pan. Remove the foil and leave it in the oven for another 30-40 minutes, until the pulp is nicely browned. Serve with seasonal lettuce. Good appetite!
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Simple and accessible illustrated recipes
I've been eating turkey breast lately. It's good, nothing to say, but as the Romanian saying goes "cake, cake, but it's like a lightning bolt is working at the end of the week" I said to myself "let's make a turkey leg". Don't think that we don't eat other meat, fish will follow :) all in turn :)
1 turkey upper leg (I had a pretty small one)
1 glass of dry white wine
paprika, salt, pepper, rosemary
For the marinade:
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons chilli sauce
1 tablespoon olive oil
juice from a smaller lemon
2 bay leaves
a few peppercorns
I washed the turkey pulp and wiped it well with a paper towel. I rubbed the pulp with salt and pepper and placed it in a ceramic bowl. In a bowl I put honey, soy sauce, chili sauce, olive oil and lemon juice. I mixed well and poured the sauce into the bowl and then I put the turkey pulp. I turned the whole turkey pulp well to grease it well with marianta. I covered the tray with aluminum foil and put it in the fridge for a few hours (I left it in the fridge overnight). In the morning, after I took the bowl out of the fridge, I put the wine, rosemary, peppercorns, bay leaves and sweet paprika over it.
I covered the bowl again with aluminum foil and put it in the oven. I think that after an hour, after the pulp was done (I checked with a fork) I took it out of the oven, removed the aluminum foil and put it back in the oven for another 15 minutes.
It can be served with pasta, natural potatoes, potato meatballs. I opted for the first option.
Cook with love
Born out of necessity, her passion for cooking grew over time and turned into the desire to become a professional in the field. On my blog you will find Romanian recipes but also from international cuisine, simpler or more complex, I hope - useful - for everyone. I expect you to know me better in my group https://www.facebook.com/groups/retetesipreparate/ and on the official page of the blog which is this https://www.facebook.com/Cook-with-love- 110667047130280 /
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Marinated lamb pulp
Marinated lamb pulp
1 glass of water
2/3 glass of wine vinegar
1/2 bottle of beer
3 bay leaves
6 cloves of crushed garlic
2 tablespoons mustard
Leg of lamb
Method of preparation:
Mix all ingredients very well (without potatoes, oil and lamb pulp)
Put the meat in a bowl and pour the batter over it, taking care to be completely covered by the marinade (possibly place a weight over the meat) and refrigerate for 2-4 days.
The meat is used for cooking without washing.
Peel the potatoes and cut them into four. Put the pulp with the bait in the tray and add the oil and cover with aluminum foil. We made it in the wood oven