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Lamb brisket florentine
1 serving
Remove the bones from the brisket, straighten it with a pull, salt it, pepper it. Boil spinach, fry in oil. Cover the meat with spinach, put the tomatoes cut in half on top. Curl, band and roast the meat in the oven, often watering with fat. At the end, add the tomato sauce, boil for a few minutes with the brisket and strain. Slice the meat, put on a dish with the remaining spinach and potatoes. Serve with the sauce.
Remove the bones from the brisket, straighten it with a pull, salt it, pepper it. Boil spinach, fry in oil. Cover the meat with spinach, put the tomatoes cut in half on top. Curl, band and roast the meat in the oven, often watering with fat. At the end, add the tomato sauce, boil for a few minutes with the brisket and strain. Slice the meat, put on a dish with the remaining spinach and potatoes. Serve with the sauce.
lamb - 1.5 kg, spinach - 1 kg, tomatoes - 3 pcs., tomato sauce - 2 cups, butter - 4 tbsp. spoons, salt to taste
