Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients for the preparation of homemade buzenins in foil.
If we are talking about normal, not small cloves of garlic, then this is about 4-5 pcs. I have a larger amount, but the cloves are small.
This time she took a pork blade. Many recommend a ham, but here you are already watching for yourself. On the shelves of stores, most often I see very beautiful, but completely lean pieces of the rear fillet. For me personally, the shoulder blade is preferable, it turns out a little juicier. Well, perfectly, in my opinion, take a pork neck.
All teaspoons of seasonings with slides.
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Step 2
Clean and grind all the cloves of garlic.
It is best to skip it through the press.
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Step 3
Mix coriander, salt, thyme, a mixture of peppers, Zira and paprika.
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Step 4
Add a couple of tablespoons of olive (any vegetable) oil and mix well.
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Step 5
Peel the carrots and cut with approximately centimeter straws-pluses.
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Step 6
With a long thin knife through, cut off the pork along. The carrots will need to be inserted into these cuts.
As soon as they cut it out, there is carrot right there, so as not to lose this very incision. And so every time.
If the piece is too long, then you can espy both in front and behind.
Culinary School online: how to choose the right meat
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Step 7
Back pork by carrots.
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Step 8
And after that, grate the pork from all sides by the marinade.
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Step 9
You can give a more elongated form using a twine. Cover and leave the homemade bujenin pickle in the refrigerator for about a day. If there is time, then Marina is two days. No — at least night.
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Step 10
Wrap the meat in foil. Put in a baking dish and put in an oven, heated to 180 degrees.
Heat the oven in advance, or add an extra 10 minutes.
Pour 100 water grams into the form. The foil will definitely not stick, and the meat is guaranteed not to dry from below.
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Step 11
Bake homemade Buzhenin in foil for about 2 hours.
We are talking about a piece of one and a half kilograms. After this time and at this temperature, it is always ready for me.
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Step 12
Remove the twine and carefully strain the resulting broth through a sieve.
I never pour it — delicious. I use to make soup or sauce.
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Step 13
Homemade Buzhenina in foil is ready. You can immediately serve as a hot dish or let cool, wrap and leave a couple of three hours in the refrigerator.
All pleasant appetite and delicious Buzenins!
📌 Look at our selection Buzenins recipes — There you will find different cooking options for every taste.
