Ear Dish with Lamb
Main Dishes • Russian
Description
This recipe is taken from the second volume of the work by John Smith, 'Russian Cuisine: The Best Over 500 Years.'
Ingredients
- Veal Brisket 0 lbs
- Rutabaga 10 oz
- Carrot 10 oz
- Onion 5 oz
- Salt to taste
- Dill to taste
- Parsley to taste
- Garlic to taste
Step-by-Step Guide
Step 1
Cut the brisket into several pieces and place them in a large pot or cast-iron casserole. Top with coarsely chopped vegetables. Pour in quality water and add salt.
Step 2
Place the pot in the preheated oven, which should have cooled slightly. In old cookbooks, this method was referred to as 'after baking bread.' In a modern kitchen, preheat the oven to 200° C, then lower the temperature to 100–120° C after placing the pot inside. Keep the pot at this temperature, uncovered, for 5–6 hours (or longer if desired). In a traditional oven, there's no need to adjust or reduce the heat; it will take care of everything on its own. As it gradually cools down, the oven will transfer its heat to the contents of the pot, turning it into a delicious dish.
Step 3
Season the finished dish with crushed garlic, dill, and parsley.
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