Recipe: Bearnaise Roast On RussianFood.com

Bearna roast

Cut the meat into cubes (about 5 cm) and marinate overnight (for the marinade, mix the chopped onions and garlic, wine, oil and spices).

Cut the ham and place on the bottom of the cauldron (or deep frying pan), top with the meat squeezed from the marinade. Flour. Drizzle lightly with marinade. Salt. Add a bunch of greens. Cover and simmer the meat for about an hour (until tender).

Products pork (pulp) 800 r pork leg (raw) 200 r flour 2 Art. spoons greenery 1 bunch salt taste ground black pepper taste For the marinade: dry red wine 0.5 l vegetable oil 2 Art. spoons bulb onions 1 PCS. garlic 1 tooth Bay leaf taste ground black pepper taste carnation taste