 |
| Juneći vratni odrezak / Beef neck steak |
Jednu stvar uvijek ponavljam - lako je od dobrog komada mesa napraviti dobro jelo !
Juneći vrat s kosti sigurno ne spada u te vrhunske komade i pozicije, ali ovako ispečen i pripremljen, postaje vrhunsko jelo! Probajte!
Priprema započinje u mesnici!
Neka komad vrata bude debljine oko 2- 2,5 cm i težine 500 - 600 g
Poželjno je da bude prošaran i malo masniji... Samo tako će biti sočan i fin!
Postupak pripreme pogledajte u našem video receptu....
Omotati ga prozirnom folijom ili spremiti u posudu s poklopcem i ostaviti 2-3 dana u hladnjak ...
Nauljiti i peći na uljem premazanoj tavi i dobro zagrijanoj! Soliti i papriti na kraju !
Premazati senfom ili ne ... stvar je ukusa!
Maslinovo ulje je nama najfinije ... ali i maslac je dobar izbor!
***********
Beef neck steak
One thing I always say -its so easy from a good piece of meat make a good meal!
Beef neck with bones certainly does not belong in this world-class pieces and positions, but baked and prepared like this, it becomes a great meal! Try it!
Preparation begins in the butcher shop!
Piece of beef neck is thick around 2- 2.5 cm and weighing 500-600 g
It is desirable to be spotty and a little greasy ... the only way to be nice and juicy!
The process of preparing look at our video recipe ....
Wrap it in plastic wrap or store in a container with a lid and leave in the refrigerator 2-3 days ...
Oiled and bake in the oil coated pan and well-heated! Add salt and pepper at the end!
Coat with mustard or not ... a matter of taste!
Olive oil is the finest for us ... but the butter is a good choice too!
Primjedbe
Objavi komentar