They brought us meat, tastier than I’ve ever eaten in my life. It was Fried and Stewed Meat in a Cauldron
at the same time, fragrant but not clogged with excess spices. It melted in the mouth, it seemed a little sweet, but with noble acidity… And exceptional softness…
You can increase the shock of taste with various flours. For example dried apricots, prunes, peas (soaked), beans (cooked), walnuts or almonds…
At the very end, served with boiled rice or potatoes, playfully sprinkle all this with greens…
Willing to bet: You’ve never tested this color of meat flavor ( it doesn’t matter what the meat was originally)
If you liked the recipe and my idea, please support it.
This is very important to me❣ Thank you ❤❤
Fried and Stewed Meat in a Cauldron
(No Ratings Yet)
Loading...Ingredients
- 1 kg meat
- oil
- 1 black tea
- 1 lemon
- 1 tsp sugar
- 2 large onion
- pepper, salt
- bay leaf
Instructions
Get the meat your family likes
Heat vegetable oil in a cauldron
Put your meat in it, in small portions, literally four pieces at a time. Remove the browned meat with a slotted spoon and transfer it to a bowl. Don't salt anything yet!
When the meat is fried, fry the onion in vegetable oil (about two large heads per kilogram)
Cutting the onion is not necessary. But as soon as it becomes intensely pink, return the meat to it and add about a glass and a half of strongly brewed black tea with lemon and 1 teaspoon of sugar. ( I'm talking about a kilogram of meat, in other cases estimate by eye ). I usually make loose tea in the teapot and have everything left over, with a few large wedges of lemon
As soon as the meat starts to sizzle deliciously, add salt to taste, peppercorns, ground black pepper, and bay leaf
After 15 minutes, turn it off, cover the boiler with aluminum foil, and let it cook for another twenty minutes. All!!!
⠀
No Comments