Description
When we use different types and grades of meat, we don't just mix in one container different tastes. Prolonged cooking as these flavors would flow into each other, "marry", the result is a bouquet of flavours, which otherwise will not receive. Of course, there are important a reasonable balance. For example, fatty meat should be not too bold. In the case when using cold mix, it is better not to get too carried away spices, their number should be such that the main flavor is not clogged, and the spices just enhanced it.
Ingredients
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Bacon
150 g
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Knuckle
4 pc
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Brisket
1 pc
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Rosemary
4 sprig
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Peppers red hot chilli
3 pc
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Salt
Cooking
Bacon cut into thin slices, put them bottom and sides of the bowl.
On the bacon put two sprigs of rosemary. Place meat. With the two remaining sprigs of rosemary to cut the leaves (stems are not needed), sprinkle them on the meat.
Season with salt, add peperoncini, cover with a lid and put on the strongest fire. When the cauldron starts to shkvorchat and will be fried, reduce the heat to "below average" and cook 3 hours. From time to time, you can flip the meat to cook evenly. Prepared meats can be served with any side dish – I chose boiled potatoes. Bon appetit!
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