- Veal - 2 Kilogram
- Bulb - 4 pieces
- Garlic (head) - 6 pieces
- Salt, pepper - - To taste
Piece of meat thoroughly washed, let him completely dry. A piece of meat rubbed with salt and pepper. We clean one onion, chop it up and put it into the meat. Leave the meat to marinate for 3-4 hours. Pickled meat shake off the onion. Onion, by the way, it turns out very tasty - I usually eat it in the process of further cooking :) We tie a piece of meat with food thread so that when baking the piece does not lose its shape. Put our knitted piece of meat on a hot pan with a little oil. Fry until a ruddy crust is formed on all sides. Onion cut into large, fairly thick rings, cloves of garlic just clean. We lubricate the bottom of the thick-walled tableware with fat, lay onions and garlic. Solim, then put the meat on the vegetable pillow. The oven is heated to 120 degrees, put the meat in the oven and bake for 3.5-4 hours. We take out a ready-made piece of meat from the dishes, cover with foil. The meat is already ready, but that's not all. At the bottom of the crockery, we left the caked onions and garlic floating in the sap and fat that had separated from the meat. All that remains in the dishes after the meat, with the help of a blender, grind to a homogeneous consistence of the sauce. Now, that's all. A piece of meat is cut (only gently - the meat is so tender that under the sharp knife and strives to fall apart), put it on plates and serve with the resulting garlic sauce. The masterpiece is ready! :)
Servings: 8