Meat fried in large chunks

1 serving


meat is cut into pieces of 1-2 kg, sprinkled with salt, pepper, placed on a baking sheet, poured with fat and fried in a roasting cupboard at a temperature of 200-250 °, periodically poured with emitting juice and fat. after forming a crust, the meat is fried at a temperature of 150 ° until ready. The finished meat is cut across the fibers into portions of 2-3 pieces. served with potatoes fried or complex vegetable garnish: pork - with stewed cabbage, buckwheat porridge; lamb - with legumes. meat is poured with meat juice during tempering, additionally garnished with tomatoes or cucumbers fresh, salted or pickled, decorated with greens