Soaked garlic salsa and delicate layers of meat. Golden crisp, fragrant slice of yummy on a slice of fresh bread – a favorite baked brisket.
- Podcherevok - 1 kg
- Garlic - 5 cloves
- Oil - 20 ml
- Salt - 15 g
- Paprika - 10 g
- Black pepper - 5 g
- White pepper - 5 g
- Red pepper - 3 g
- Marjoram - 3 g
- Bay leaf - 2 pcs
- Soda - 1 tsp
Preparation. Baked podcherevok
Wash and dry podcherevok. Put skin on the board, cover with foil and repel the flat side of a hammer to loosen the fibers.
Tip: fat in moderation useful for vision, hair and nervous system. Features high-quality podcherevka: pink flesh, soft fat, skin is easily separated from the fat, light meat smell.
Mix baking soda with salt and rub with a mixture of skin, not getting to the meat. Put in a bowl, tighten those film and refrigerate for 1 hour.
Tip: To hide podcherevka was not solid, rub it with soda.
Rinse under running water from the soda and salt. Make diagonal cuts in the form of diamond shapes across the skin depth of 2 mm.
Garlic cut into slices and nashpiguyte podcherevok, rub on all sides with marinade. Wrap in foil and leave marinate 30 minutes at room temperature.
Marinade. Mix the oil with the garlic, paprika, red pepper, black and white pepper, marjoram. Bay leaf crush in a mortar and add to the marinade.
Podcherevok roll in roll and wrap the culinary thread. Wrap the roll in parchment and foil, bake at 180 degrees for 1 hour. Cut the foil and parchment, leave in the oven for another 30 minutes.
Tip: culinary thread can be replaced by a simple linen or cotton thread. Do not use synthetic thread – it burns.
Baked podcherevok cut into slices, place on a round platter, garnish with sprigs of rosemary, finely chopped chilli and pour grain mustard. Serve with a slice of fresh bread and horseradish.