Lamb Brisket with Buckwheat Porridge
Main Dishes • Georgian
Description
Lamb brisket served with buckwheat porridge.
Ingredients
- Semi-Smoked Sausage 5 oz
- Veal Brisket 5 lbs
- Buckwheat Groats 10 oz
- Onion 5 oz
- Sugar 1 tablespoon
- Dry White Wine 5 fl oz
- Dried Rosemary ½ spoons
- Chicken Liver 5 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a saucepan, sauté diced bacon in olive oil until crispy, then add chopped onion and chicken liver cut into small pieces. Cook, stirring, for five minutes until golden brown, then add sugar and dried mint, pour in white wine, and let it evaporate completely.
Step 2
Add the buckwheat groats to the saucepan, mix with the bacon and the other ingredients, and pour in enough water to cover them by about an inch. Cover the saucepan with a lid and simmer on low heat for ten minutes. Then turn off the heat and let it sit for a while, allowing the buckwheat to fully absorb the remaining liquid.
Step 3
On a piece of brisket, carefully separate the meat from the bone on one side using a sharp knife, creating something like a pocket. Fill the resulting pocket with cooked buckwheat and securely pin the opening closed with wooden skewers.
Step 4
Make several long cuts in the brisket. Place it on a baking sheet and put it in the oven preheated to 355°F (350 degrees Fahrenheit) for about an hour.
Step 5
Slice the cooked brisket into pieces and serve it with the sauce left in the roasting pan. Alternatively, you can make a mint sauce by combining white wine vinegar, sugar, chopped fresh mint, and water.
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