Onions and green garlic are woven into the crown and browned in oil.
Finely chop the onion.
The meat is cut into portions.
When softened, remove the garlic and green onions.
In the same oil put the meat and chopped onion, with paprika and peppercorns.
When they are lightly browned, extinguish them with water and let them cook over low heat, covered, for about half an hour, until the meat penetrates.
Chop dill and parsley.
Dissolve the flour in a little warm water.
Put the flour in the stew, mix it, let it boil.
Add the onion and garlic crowns, let everything bubble for another quarter of an hour.
Salt, sprinkle with greens.
It's a miracle!
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Lamb steak recipe for Easter meal. Radu Anton Roman's recipe for the best LAMB FRIPTURE
LAMB RECIPE for Easter. HONEY IN THE OVEN. Method of preparation
1 tray large enough (it's a shame to cut the Lord's lamb into pieces)
good lamb (6-8 kg without fur) lightened head and neck, entrails and lower legs
salt, pepper, 200 ml oil, 200 g butter, 2 glasses of white wine, 6 - 10 crowns of green garlic,
old garlic head
Grind the garlic
The lamb is not washed, it is only wiped with a dry cloth on the outside and on the inside it is cleaned with a towel soaked in water with vinegar
Rub the meat intensely with salt, garlic and pepper, then with oil
Place the tray with butter and oil in the hot oven and, when the fat sizzles, match the lamb with your back up.
The fire is intensifying
Grease the meat as often as possible, until it becomes crusty and brown
The fire subsides, now the crust has formed, the wine is poured over the meat, we are preparing for an active wait for grease for an hour (because we will keep greasing our steak cutot that is through the tray and how much water it requires until the fork enters easily)
Sprinkle the garlic over the meat and sauce, garnish the lamb for its last journey with the wreaths of green garlic and leave it in the oven for another ten minutes, to be perfect.
Lamb stew, Horia Vîrlan's recipe
Lamb stew ingredients, Horia Vîrlan's recipe - for 4 servings:
- 800 g breast or lamb chops
- a medium onion
- 3 bunches of green onions
- 3 bunches of green garlic
- a tablespoon of butter, a tablespoon of flour
- two tablespoons of oil
- two cups of chicken soup (can be prepared from a cube of concentrate)
- a tablespoon of white wine vinegar
- a tablespoon of chopped parsley
- a teaspoon of salt
- a quarter teaspoon of ground black pepper.
Preparation of lamb stew, Horia Vîrlan's recipe
- Step 1: Wash the meat very well, then cut it into pieces. Peel and finely chop the onion. Cut green onions and garlic into pieces of about 7-8 cm.
- Step 2: Heat the butter in a saucepan and soak the finely chopped onion. When it becomes glassy, add the meat and brown it well. After browning, add the flour and mix a little. Extinguish with vinegar and then pour the chicken soup.
- Step 3: Boil over low heat for 45 minutes, stirring occasionally.
- Step 4: While the meat is boiling, heat the oil in a pan and soak the green onions and garlic.
- Step 5: Add the sauté of greens and tomato paste over the meat and continue cooking for another 15-20 minutes.
- Step 6: Serve the stew with chopped parsley.
Lamb is one of the traditional products that, along with Easter, red eggs and cake, is not missing from the Romanians' Easter tables. Tender, rich in protein and with a high selenium content, this type of meat is perfect not only to prepare the tastiest dishes, but also to observe an old ritual dating back to the beginnings of Christianity.
A recipe that you will surely keep for Easter. Lamb stew, step by step recipe.
Lamb stew, step by step recipe. How to make a traditional stew with lamb, onion and spring garlic. Spring food, lamb stew with tomato sauce, onion and green garlic.
This lamb stew is one of the most popular spring dishes in our country. This is fully explainable, because it tastes fabulous. Strangely enough, this food entered my culinary repertoire quite late. The first time I didn't make a lamb stew, I made a rabbit stew. In fact, this stewed food, prepared either on the stove, under the lid, or in the oven, in tightly closed pots, can be prepared from both lamb and chicken or rabbit or, why not, even from veal. In general, weaker pieces of meat are chosen for stewing, which are cooked slowly, together with vegetables that do not lack onions and garlic, maybe a glass of wine and carefully chosen spices, the latter giving the local and national specificity.
This food is common to both Greeks (stufáton) and Italians (stufato) but also to the south of France, with the wonderful Estouffade à la provençale. More than likely, in our country the stew was brought by the Greeks, for which we can only be grateful. It's just that, as with other dishes, we made it our own, and in a way that couldn't be more beautiful.
Radu Anton Roman said about the stew: "Another Romanian symbol of spring with a ritualistic appearance - green plants that intertwine in wreaths - blooming in Muntenia like nowhere else." Wonderful thing! From the permanent need to connect with nature, our grandparents clearly saw the spring character of this dish and loaded it with symbols of fertility, of nature in full rebirth, by adding at the end of the preparation of wreaths of green garlic leaves.
The pragmatism of our times has led to forgetting this habit, but it is so beautiful! By weaving these green wreaths, this stew offers not only tender pieces, bathed in a delicious sauce, but also a celebration of the beauty of nature coming back to life.
Ingredients Rabbit stew, step by step recipe
1.3 kg. bone-in lamb, cut into suitable pieces (any quantity between 1 - 1.5 kg is perfect, I used pieces of back and neck)
5 bunches of green onions
4 bunches of green garlic
3 tablespoons + 1 teaspoon oil
150 ml. dry red wine
350 ml. of well-cooked, scalded and peeled tomatoes or tomatoes
200 ml. chicken soup (or hot water)
1 bunch of chopped green parsley
plenty of salt and pepper
Preparation of lamb stew, preparation of ingredients
- First of all, take the meat out of the fridge and portion it. Grease well with 1 tablespoon of oil and season with salt and pepper on all sides. Allow the meat to return to ambient temperature. To do this, leave at least 30 minutes - 1 hour to wait, at room temperature.
- Peel a squash, grate it and squeeze the juice. From the green garlic leaves we braided wreaths, which you can see in the image below. I chopped the green onion leaves and kept them separately. They are to be added to the food at a time other than the white part.
Preparation of lamb stew, frying
- Start the oven and set at 170 ° C. Heat a large skillet over medium heat and add 1 tablespoon of oil. Quickly brown the pieces of meat, without crowding too much at once. If we crammed many pieces in the pan, the temperature would drop a lot and the meat would actually start to boil in its own juice. In this case, that beautiful crust will no longer be created on the surface. Order the book Sunday at noon by Laura Laurentiu!
- As the pieces of meat brown, remove to a deep pan, suitable for the oven. This shape can be a ceramic vessel, heat-resistant glass, a cast iron pan, etc., ideally it should have a lid.
- After we have finished browning the meat, add the rest of the oil in the same pan (without washing it). Immediately put all the chopped onion and garlic, sprinkling a pinch of salt from the beginning. Reduce the heat and sauté the onion and garlic until soft, as the slices begin to unfold and become translucent in places.
- After the onion has softened, raise the temperature and add the wine. I used a robust red wine. If you prefer, you can also use a dry white wine. Allow to boil quickly until the wine has completely evaporated.
- After the wine has evaporated, add the tomato puree or the roasted, peeled and finely chopped tomatoes. Bring the food to a boil and then turn off the heat. Add the onion leaves kept aside and season the sauce to taste with salt and pepper.
Preparation of lamb stew, cooking in the oven
- Pour the sauce over the browned pieces of meat and, if there is not enough sauce to cover them, top with a little chicken soup. Without it, hot water can be added.
- Cover the vessel well (it is ideal to have a lid, otherwise you can seal the vessel with aluminum foil). Continue cooking the food in the preheated oven at 170 ° C, until the meat becomes very tender. In my case, this wonderful thing happened in 2 hours.
- While the meat is in the oven, we will briefly brown the green garlic wreaths in a pan in which we added the last teaspoon of oil from the list of ingredients. It doesn't take more than 20-30 seconds on each side, just enough to soften a little.
- After the meat is tender enough, uncover the dish and add the crowns on top of the food. We raise the temperature to 190 ° C, keeping the tray in the oven for another 8-10 minutes, until it browns a little on top.
Serve lamb stew
Finally, sprinkle the stew with chopped green parsley. Allow to cool slightly, for 10-15 minutes, before serving. We can take advantage of this time to make a garnish. According to my and my family's taste, polenta is best suited, but rice stew, mashed potatoes, boiled pasta, etc. can be served just as well.
What's the secret to cooking
The lamb intestines are washed in several waters and rubbed with salt, being repeated 3-4 times, it is important that the water is warm.
The intestines are turned upside down, preferably with a round wooden stick, and the above process is repeated. The intestines are knotted in the middle, then boiled until soft.
The spices to give a special taste to the liver is the marinated sauce, consisting of garlic, paprika, mustard seeds, thyme, rosemary, pepper, green onions, peppers, mint, bay leaves and curry. The meat is left to marinate for a few hours in the cold.
Here is Radu Anton Roman's delicious, simple, traditional lamb stew recipe:
Ingredients: 1 kg lamb entrails - liver, heart, lungs, kidneys, spleen 200 g dried onion 3 bundles green onion 100 ml oil 2 large eggs salt, pepper 1 lamb puree 50 g butter Preparation: Wash the puree well and leave in cold water. The entrails are washed in a few waters, they are quickly scalded in boiling water. Boil in water with a pinch of salt 30 minutes after the first boil. Then remove and leave to cool. Finely chop with a knife (dice the size of dice).
The puree is left in cold water, the entrails are washed several times, they are scalded briefly, in boiling water. Boil in water with a pinch of salt for 30 minutes, from the first boil, and after cooling chop the dried and green onions, garlic and greens. Fry the dried onion, add the mince, after it has softened, and leave it on the fire for another 5 minutes and leave it to cool. Beat the eggs and mix with the chopped onion, remaining onion and cream.
A deep pan is greased with butter, and the mixture wrapped in powder is put in the pan, in the oven, over low heat, until browned.
The most popular blog article, which has attracted some 300,000 curious people since its publication, seeks to answer the question. "How do we marinate wild boar meat?".
I had tried a marinade recipe from Colea Olexiuc, Păstorel's favorite chef, retold by Costăchel, a recipe that I adjusted according to my quantities and tastes. I did the test on a piece of wild boar pulp, from which a roast came out in the oven, the remains of which I used as a sandwich with wild boar fringes (on the idea that if at pulled pork We call it "pork fringe", we can use it pulled boar as “wild boar fringes”).
In the summer, I tested hot marinade his Radu Anton Roman on the nape of the neck, thigh and back (obviously also wild boar). Details can be found here. As I did not leave Szeklerland empty-handed, on my return I stuffed the refrigerator bag with small game, boneless lamb's back, boneless boar's neck (so far I have kept the names of the producer and seller), deer sausages, wild boar, chard (with each animal in its sausage), venison and wild boar pastrami, chard ham.
In addition to all this, I also collected some homemade cheese from the area (plain, with leurdă, with hot peppers), some bacon boiled with garlic and paprika and, of course, plum brandy. I took the refined one to the carrier.
Now, in the fall, I decided to see how it goes wild boar neck held in cold marinade. All of the Radu Anton Roman cetire (with the necessary quotation marks), also slightly modified by the undersigned. Here is the original:
“Stain (cold): 1 liter of wine, 1 glass of vinegar, 1 glass of oil, 1 grated onion, 1 grated celery, pepper, thyme, thyme, 2 heads of chopped garlic.
Stir and pour directly over the game meat. Traditionally, marinating meat lasts 1-2 days. If it's cold, even more so. If the animal is young, there is no need for marinating. " [source]
And below the ingredients from their own version.
What do you need for the marinade?
- 2 heads of garlic, cleaned and crushed in the press
- 1 suitable red onion, cleaned and given through the grater with small mesh
- 1 carrot (80 - 100 g), cleaned and also passed through the small meshes of the grater
- 1 celery root, or only half if it is large (still about 150-200 g of celery), finely cleaned and grated
- 4 - 5 thyme threads, neither too green nor too dry
- 2 tablespoons black peppercorns
- 10 - 12 juniper berries
- 200 mL of wine vinegar
- 200 mL of sunflower oil
- 1-2 tablespoons of balsamic vinegar
- 1-2 tablespoons of olive oil
- White wine, dry or semi-dry, enough to cover the piece of meat, after you have added all the other ingredients of the marinade. Don't skimp on the quality of the wine. Put some wine that can really be drunk, avoiding “natural”, “country” wine, which is either too sour, or too sweet, or “wine II” (or maybe even III), or with too much yeast (uncleaned) .
How do you marinate meat?
If you have the meat ready frozen, let it thaw slowly, in the refrigerator (2 - 3 ˚C), in the original packaging. After thawing, remove it from the package, wash it well with cold water, drain it and then place it in a container with a watertight closure in which it can be completely covered by liquid.
Add the garlic, onion, carrot, celery, thyme, pepper, allspice, vinegar, balsamic vinegar and the two types of oil over the meat.
Grease the meat well on all sides, fill with wine, cover the bowl and let it cool for 2 - 4 days. Turn the meat from side to side daily.
How do you cook marinated meat?
After you get bored of marinating the meat, choose a beautiful day, in which you can heat an outdoor grill. But do not rush to throw the piece of meat directly on the grill, because you may have surprises.
The marinade tenderized the meat, but not enough to get a tender and juicy steak by browning it only on the grill. That the wild boar he comes from was not very sedentary and has well-worked muscles, even if he did not step on his life in the gym.
Preheat the oven to 180 - 190 ˚C, remove the neck piece from the marinade, drain it, clean the roots as well as you can (don't worry if there are a few carrot or celery strands left, everything is not too many).
Put the meat in the pan, pour over and over it some wine, not much - about 150 - 200 mL. It would be preferable to use the same assortment of wine that you used for marinating. Cover the tray with aluminum foil and bake for 2 ½ - 3 hours. About every 45 to 60 minutes, check it (pushing it with a fork) and turn it on the opposite side. When you think it is sufficiently penetrated, take it out of the oven and place it on top of the hot embers on the grill.
It doesn't have to stay here too long, just enough to brown on all sides (so it still needs to be turned). About 3-4 minutes on each side are enough.
And if you still turn on the grill, it's a shame not to use it to its full capacity…
Even if it burns superficially, the inside is so fragile that it can be framed directly with a fork, without the need for a knife. But you can also slice it.
Have fun and see you healthy again!
Now I don't know if it's really the regretted master, but the guys / girls people (to be "politically correct") here claim so.
I was telling you that, in the winter, I made a short circuit through the Szeklerland. If you want, you can find the stories here and here. When I returned from the Izvoare Wildlife Park, I also discovered a “presentation” store that sold meat and game specialties (wild boar, deer, deer). We took something home and set out to return.
Now in the summer, we booked in advance a stay of 7 nights at Nagy Lak IV, on the shores of Târnava Mari, close to the exit from the village of Sub Cetate to the Zetea accumulation lake, about 20 km away from Odorheiul Secuiesc. Even before reaching the place that was to be our home for a week, we made a detour through Izvoare, to the Honor store, which I mentioned above.
We stocked up on wild boar meat. Unable to decide, we took a little of everything: neck (1.3 kg), thigh (0.98 kg) and back (1.3 kg). The price was good, I say.
In the meantime, the lamb meat had also appeared in the offer, so we also took 1.1 kg of lamb neck, enough to make a bográcsgulyás, a “boneless lamb's back” (ie some lamb chops) with which we returned home, without having time to cook them, mititei (with game meat, respectively lamb), spicy game sausages , venison sausages, scallops, ham and chard ribs. The whole business cost us about 350 lei and something small - that is, less than 75 euros.
Arrived at the boarding house on Sunday afternoon (actually a cottage in all respects, with 500 sq m of land just for us - I'll tell you elsewhere what are the facilities offered by the "turnkey houses" from Nagy Lak III - VII, or you can find out here) I set the menu for next week. How the wild boar had to stay marinated (in stain or marinade) at least 2-3 days, I scheduled it for Thursday, Friday and Saturday.
I had come partially prepared from home with the spices, so I thawed the meat and looked for a reliable recipe for the marinade. I opted for the “hot” one that I told you about in the opening and that I give back in full, in quotes, with a source, so that we don't have words at the trial.
"Mature game meat, especially, has a lot of personality. In order to get closer to their habits, so as not to seem too strong or too strange in taste, the Mioritic (but influenced by the west) townspeople marinate it, before cooking it. The peasants, on the other hand, immediately put it in a pot, tray or saucepan and cook it fresh, for hours, on a low heat, until it is tenderer than a fluffy cream.
Stain (hot): Bring to a boil over high heat for 1 quarter of an hour: 1 liter of dry white or red wine, 1 glass of good vinegar, 1 liter of water, 1 grated onion, 1 grated carrot, 1 grated celery, 2 chopped garlic heads, a few leaves bay leaves, 2-3 sprigs of thyme, a few grains of thyme, peppercorns.
Allow to cool and pour over the game meat.
Stain (cold): 1 liter of wine, 1 glass of vinegar, 1 glass of oil, 1 grated onion, 1 grated celery, pepper, thyme, thyme, 2 heads of chopped garlic.
Stir and pour directly over the game meat. Traditionally, marinating meat lasts 1-2 days. If it's cold, even more so. If the animal is young, there is no need for marinating. " [source]
Based on these indications, I took the largest pot available from the cottage (I say it had about 6-7 L) in which I poured / put:
- 1 L (approximately) of semi-dry white wine, from the stock brought with us from home to fight thirst saving water
- 1 L (ie about 4 cups) of tap water
- 150 - 200 mL balsamic vinegar from Modena (also carried as a holy myrrh, along with a bottle of basil-flavored olive oil - to be needed)
- 1 large yellow onion, cleaned, washed and given through a large grater
- 2 heads of garlic - puppies cleaned and crushed in the press
- 3 bay leaves
- 10 - 12 grains of enibahar
- 2 teaspoons of mixed peppercorns
- 2 sprigs of fresh thyme, harvested and carried from Hemeiuș, BC.
I didn't put celery because I didn't have it. It had to be brought from Odorhei (the Szekler, obviously). I had just put the three thin strands of carrot the night before lamb goulash (but that's going to be another story), so I skipped this ingredient as well.
I covered the pot with a lid and put it on the fire - it comes down to it, as the cottage is equipped with an induction hob. I let the mixture boil for exactly 15 minutes, after which I let it cool in its law.
When it reached a temperature of 30 - 35 ˚C, I dipped the neck, leg and back of the wild boar in the pot, put the lid back on and put the pot in the fridge. I struggled a little to make room for it among the cans of Csíki Sör and the cans of "house wine". I made sure to turn the meat in the pot of marinade 2-3 times a day, so that all the pieces were caught in the stain.
Disc boar neck
After 48 hours of soaking, I extracted the boar's neck from the marinade. I sliced it nicely, perpendicular to the meat fiber, obtaining pieces about 1.2 - 1.4 cm thick, which I arranged in a star on the hot disk, which I previously fried in oil some slices of potatoes (obviously Szekler).
The result was a wonderful wild boar neck discussed, which I served with slices of potatoes browned in oil, stuffed with garlic sauce and baked pepper salad.
Disc boar leg
The next day, after 72 hours of immersion in the stain, it was the turn of the wild boar leg. I sliced this one thinner (about 8-10 mm thick) and I also made it on a well-heated disk, previously greased with bacon. That's because I was too lazy to start the grill.
At dinner we had wild boar pulp with cold potato salad and seasonal salad (tomatoes, cucumbers, red onions). Also with the house wine (vineyard near Focșani) as an accompaniment.
Wild boar's back flutter
The piece of back was marinated for 96 hours and, in the end, it was the tenderest. We decided to make it tochitura, so I started the fire, hung the cauldron over it and boiled in the remaining marinade (filled from time to time with water) the chopped shoulder.
As we boiled the meat in the cauldron, the feline who took care of the cottage and watched over us daily, consciously ate all the foam that had escaped (this, after the previous day had softened into pieces of marinated wild boar), and eventually fell wide (at own). Eventually he recovered. Hardly, but he moved.
In the end, that is, after about two hours of simmering boiling, I lowered it (on the meat, not on the breast), I browned it a little in its own fat, later serving it like this:
It was not a classic steak, lacking sausages and scrambled eggs. The polenta, made on an induction hob - the cauldron being occupied by the wild boar, I combined it with some smoked cheese, purchased directly from the local producer, from Vărșag. The respective cow's milk cheese had been presented to us in three variants: simple, spicy - with the addition of hot peppers and aromatic - with the addition of leurdă. To get even further away from the classic tochitura, we poured some garlic parsley sauce over the pieces of meat, similar to it, but with fewer ingredients.
With the leftovers, we tried to feed the cat the next day. Having learned the lesson, he just licked the juice from the pieces of meat and tasted some polenta with cheese. He had probably mastered the knowledge he had gained the day before: too much rotten flesh.
Have fun and see you healthy again!