Beef udder buzhenina

8 servings
4 hours

To begin with, the udder needs to be boiled. If you do this for the first time, I will say right away - the process is not difficult. Wash the udder well from the shell and excess fat with running water, put in a saucepan. Fill the udder with cold water for 2 hours. Then change the water to clean, lower the onion, peeled from husk, into a saucepan. Cook for 1-
1. 5 hours over a moderate heat, add salt and pepper in the process. So you already have boiled beef udder. Now we will deal directly with the preparation of bujenina. To do this, mix mayonnaise, crushed garlic, salt and pepper in a bowl. With this mixture, rub a piece of udder well, without cutting, just as it is, from all sides. Peel the onions and carrots and cut them into circles. Place them on the vegetable oil-lubricated bottom of the roasting dish, sprinkle with salt and pepper. Put beef udder on vegetables. Place the tin in the oven preheated to 200 degrees for 20-25 minutes. The finished dish can be served both hot and cold, cut into slices. Enjoy your meal!