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Mutton mutton pastrami in white wine

Mutton mutton pastrami in white wine

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Wash the pulp well, cut it, cut it with a knife, add salt, vinegar and water and leave it to cool for 2-3 hours. Then we clean the garlic, wash it and crush it with the garlic clove.

In a saucepan put oil, pulp, garlic, pour the wine on top, season with oregano and salt to taste. Cover the pan with foil and bake for an hour. Add water if necessary to boil well. When the pulp browns, take the pan out of the oven.

Remove the meat on a plate and serve the hot pulp.

Aries pastrami smothered in wine

As I told you in the previous post, before cooking it ram pastrami, sheep, ram, battalion, quail, or whatever you call it, leave it to “soak” for 2-3 days in white wine, as I did with three wonderful pieces of mutton moss, collected from near the spine and marinated well. I didn't marinate them, they were ready to be marinated, but if I had marinated them, I would certainly have resorted to one of the three clever variants narrated by Costăchel here and here.

If I got rid of the wait for the sailors, I said there would be no fire if I forgot pastrami about 48 hours in the fridge, drowned in wine.

I drained it of the wine mixed with spices and the juices springing from the pastrami, wine that I did not drink, but I did not throw it, I lightly cut it on both sides, so that it does not bend over the fire, then I tossed it in a lightly greased non-stick pan with a tablespoon of olive oil & # 8230

3 recipes with lamb for the holidays

Pickled lamb with potatoes

We will ask the butcher to clean the shoulder and mark it in pieces.

  • A fat-free and marked suckling lamb shoulder.
  • 6 skinless potatoes and cut into squares.
  • Extra virgin olive oil to block the potatoes.
  • 100 ml. of mineral water.
  • 100 ml. of white wine.
  • Shawl.

Ingredients for the marinade:

  • 200 ml. of white wine.
  • Extra virgin olive oil, 250 ml.
  • 2 cloves of garlic without skin and chopped.
  • A teaspoon of oregano.
  • A teaspoon of fresh or dried thyme.
  • A teaspoon of fresh or dried rosemary.
  • A few mustard seeds.
  • The tip of a cayenne pepper.
  • A few baskets of black pepper.
  • A few baskets of green pepper.
  • 2 teaspoons chopped parsley
  • A pinch of ground black pepper.
  • Shawl.
  1. Prepare the marinade by following these steps:
  2. In a mortar, crush the garlic cloves, the grains of all the spices, the parsley, the top of the cayenne, the pepper and once well ground, add the oil, the wine and mix well to mix well.
  3. Keep the marinade in the refrigerator well covered, so that it soaks for two days.
  4. Remove the marinade from the refrigerator.
  5. Place the shoulder in a baking dish or clay pot.
  6. Then I spread the whole shoulder with the marinade and let it marinate in the fridge for one night.
  7. Before cooking the shoulder should preheat the oven to a temperature of 180 ° C for 10 or 15 minutes.
  8. Then put the shoulder in the oven and cook the lamb shoulder at the same temperature.
  9. When it has taken on the golden color on both sides, carefully open the oven and put a little salt over 100 ml. white wine and 100 ml. of water.
  10. During cooking we will notice if you need more water so that the shoulder does not dry out and we will pour the juice that forms above the shoulder with the help of a spoon.
  11. While we put virgin olive oil to heat the potatoes we cut into squares.
  12. When the potatoes are golden, remove from the heat and set aside.
  13. When the shoulder is delicate, remove the tray from the oven.
  14. I put my shoulder on a plate and the sauce that formed colossi and reserve.
  15. Again, in a clean bowl, put the shoulder and golden potatoes and put them in the oven to cook 10 or 12 minutes more.
  16. Put the sauce that I spread on the fire in a saucepan or heater to boil and thicken a little.
  17. Remove the sauce from the heat, open the oven again and pour the sauce over the shoulder and the potatoes, cook for 10 minutes.
  18. Carefully remove the tray with the shoulder and potatoes from the oven and place it in a clean bowl or tray to present on the table.
  19. Serve the shoulder of lamb and hot potatoes.

Bunches of lamb with mustard and honey

lamb suckers They are very delicate, delicious, with that sweet touch that gives honey and the unmistakable taste of mustard.

  • 3 or 4 lamb chops per person, depending on size.
  • 2 tablespoons mustard.
  • 2 tablespoons honey.
  • A pinch of ground black pepper.
  • A pinch of ground green pepper.
  • A pinch of pink pepper.
  • A pinch of white pepper.
  • A teaspoon of dried rosemary.
  • Extra virgin olive oil
  • Shawl.
  1. Fry the lamb chop.
  2. Put a plate of virgin olive oil in a pan to block the lamb chop, we grind it by adding a few chops, so that they are well browned and browned on both sides.
  3. Once they are all golden, put them on a plate and set aside.
  4. In a bowl or bowl we put the mustard, honey and all the spices and mix well.
  5. We put the mixture in a heater and, on low heat, reduce it until a sauce is formed.
  6. Once the sauce is about to be removed from the heat and put in a barley boat.
  7. Then we put the chops on the individual plates and take the sauce to put the chop.
  8. Lamb cakes can be served with vegetables, rice, mashed potatoes or golden potatoes in small markets.

Breastfeed lamb leg stew

To prepare this recipe, we will ask the butcher to remove the bones from the lamb's leg and cut the meat into cubes.

suckling lamb's foot It is a stew similar to meat recipes in sauce that we usually prepare on another occasion.

  • A suckling lamb's leg, deboned and cut into cubes.
  • 3 diced Italian green peppers.
  • An Italian red pepper cut into cubes.
  • 3 cloves of skinless garlic and small pieces.
  • 80 grams of skinless and cut almonds.
  • 300 ml. of white wine.
  • 100 ml. of mineral water.
  • Extra virgin olive oil
  • A pinch of ground black pepper.
  • Shawl.
  1. In a pan fry the almonds a little, take a little color.
  2. Remove the almonds from the heat and set aside.
  3. Add a little virgin olive oil to warm up and toss the peppers and garlic.
  4. Soften over low heat and stir frequently.
  5. Once the sofrito is ready, I put it in the mixer glass together with the almonds and crushed everything well.
  6. We can prepare lamb.
  7. In a frying pan put virgin olive oil to heat to brown the lamb, brown over medium heat on all sides.
  8. When it is well browned, add the wine, water, the mixture of sofrito and almonds that we reserved, a pinch of black pepper and a little salt.
  9. Cook over low heat and cover for 45 to 50 minutes.
  10. Keep us away from the fire when we see that the meat is delicate.
  11. We have the lamb and its sauce in a tray or tray to present on the hot table.

The lamb's foot dish can accompany it with the garnish we like or with our favorite garnish.

  • Saute grilled vegetables.
  • Boiled vegetables.
  • Rice.
  • Gold chips.
  • Boiled potatoes.
  • Potato chips

From NatureVia we wish everyone a Merry Christmas! Christmas topics Christmas Recipes

Sheep pastrami

The best sheep pastrami is obtained from barren sheep, young sheep of at least one year or fights.

The sheep are cut, skinned, the intestines and internal organs are removed and they are hung cold, usually in the cold room, where they are left to cool for a day and a night, in order to harden.

After that, the bones are removed from the meat and not the meat on the bones.

There are several ways to obtain real sheep pastrami.

The boned meat is sliced, shaped, peeled and seasoned with a mixture obtained from salt, pepper, hot paprika, sweet paprika and thyme. Sprinkle this mixture evenly over the entire surface of the meat. After that, prepare a mujdei of 5-6 heads garlic, diluted with white wine, with which the meat is sprinkled, also uniformly, using a bunch of thyme or basil twigs.

The meat, thus seasoned, is packed tightly, placed in clean and spacious dishes and stored in a cool place (usually in the refrigerator), where it lasts 3-5 days. Under no circumstances is it put in the freezer, because it spoils the whole maturation process.

After 3-5 days of maturation, the meat is removed and beaten, either outside if the weather is cold and dry, or in a cool room, free of flies, dust or odors, where it is kept for 1-2 days, after which it is smoked, in cold smoke, with hard essences (acacia or beech) the smoke must not hit directly on the meat.

Raw or smoked pastrami is stored in the refrigerator and can be consumed as such or grilled.

Sheep pastrami can also be served as an appetizer, in the form of a roll. After seasoning, roll it, tie it with string, put it in a pan with oil, white wine and sheep's bone juice and put it in a preheated oven at 240 ° C, where it is kept for 30-40 minutes, depending on the size of the roll. Allow to cool, loosen and cut into thin slices. It goes with red wine.

Method II - pastrami with stain

After cutting and deboning the sheep, proceed to the preparation of the stain. For a sheep, use 3-4 l of dry white wine, 6-7 heads of garlic, salt, pepper, paprika, hot paprika, thyme and water, if necessary. The prepared meat is put in the stain, where it is kept in a cool place for 7-10 days. He comes back from time to time. He has to stay under the spot all the time. After 7-10 days, the meat is removed and left to simmer for 1-2 days, after which it is smoked cold, with hardwood, for 24 hours. Keep cool.

Method III - pastrami from one year to another

In the autumn, the sheep is cut, the bones are removed from the meat, the pieces for pastrami are shaped and they are placed in a pot. Separately, prepare the brine (more concentrated, denser, according to everyone's preferences), which is poured over the meat, cover with plastic wrap, with yellow earth and leave until the following spring, when it is removed, desalted, it fades and is consumed.

Stewed lamb steak

Stewed lamb steak from: lamb shoulder, wine, spices, pomegranate, mint, lemon, cardamom, coriander, cumin, paprika, cloves, pepper.


  • 2 kg back with lamb bone
  • 300 ml dry white wine
  • 4 tablespoons spice mixture for steak
  • 100 g of pomegranate seeds
  • 3 tablespoons chopped mint
  • juice of 1 lemon

For marinating

  • 2 teaspoons cardamom seeds
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons paprika
  • 3 cloves and 1 teaspoon pepper
  • grated peel of 1 lemon

Method of preparation:

Crush the cardamom seeds in a mortar, remove the peel. Add the remaining spices, grind and mix, then add the lemon juice.

Grow the meat and sprinkle the mixture. Place the meat in a porcelain container and pour half of the wine on top. Cover the bowl and refrigerate overnight.

Preheat the oven to 2/130 ° C with a fan. Place the meat in the roasting pan, put the remaining wine, cover the pan and bake for 4 hours and 30 minutes.

Serve the torn steak on the bone with a fork, sprinkle with the steak spices, pomegranate seeds and mint and sprinkle with lemon juice.

How do you get the smell of sheep out of the meat? Useful tips from Chef Nicolai Tand

"It is known that sheep, lamb, rams have a meat that not everyone prefers, maybe because of the smell. Before giving some tips to remove this smell, I want to tell you that this meat is very beneficial for the body. Consumed, say about 100 grams a day, it helps you lose a few extra pounds, it helps your brain not to age prematurely, it burns bad cholesterol in the body, so it has many qualities ", says Chef Cristi Dobre, a chef from Buzau who works at restaurants in the Scandinavian peninsula.

A first rule, says Cristi Dobre, is to be careful when choosing the meat we want to cook. The younger it is, the less annoying it smells and the easier it is to digest.

"There are several procedures in the elderly to remove the heavy smell of tallow, sheep taken out of the grass! A little advice beforehand: buy from the peasants shepherds of our lamb, ram, or sheep for pastrami ", says Chef Cristi Dobre. First of all, that heavy smell of sheep will disappear if we rub the meat made of meatballs, like steak, with half a lemon. We will vigorously rub each piece separately. Another method would be to scald the mutton with fresh boiled milk and leave it on the meat for about two hours ", says the chef from Buzau.

Tips for removing the strong smell of sheep:

1. Because the biggest culprit for the smell is the animal fat, it must be removed with the knife before cooking as much of the excess fat as possible.

2. The meat should be left in a liter of water for three to four hours. For tenderizing, a marinade can be prepared in which the meat can be kept overnight. The composition should be based on wine, vinegar, lemon juice, herbs or spices and a little oil.

3. It is recommended that dishes based on sheep, lamb, have many spices such as thyme, ginger, garlic, black pepper and rosemary. You can add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.

The chef from Buzau, Cristi Dobre, also offers us a recipe for sheep pastrami, taken from the producers of traditional sausages from the Buzau area, used for the preparation of hams and smoked meats:

"Rub with sea salt, coarse, all meat made only good pieces to put on the grill and will be refrigerated for 5-7 days. After this time we prepare the bath. Boil 7 liters of water, a tablespoon of mustard seeds, a tablespoon of allspice berries, a tablespoon of peppercorns, a tablespoon of coriander berries, 5-6 bay leaves, a head of unclean crushed garlic, a hot pepper chopped dry, with seeds. We take the composition off the fire after it boils.

After the batter has started to cool, add a liter of white wine vinegar and mix well. We take a deep tray in which we put this bait, after which we add the mutton. Let it soak for 24 hours. Add in the bait 2-3 tablespoons of baking soda that will soften your meat so well that your grandfather will eat it and add thyme to the bait about a large bunch or a tablespoon and a half of sachets taken from the market. My recommendation is that the mutton should not always be fried in a pan, in fat. Just grill or oven! ”.

Duck with white wine and rosemary

I was telling you that I took a duck from the country. It was a little bird, so I managed to make more than one dish out of it. One of the dishes was this duck with white wine and rosemary, the usual recipe for steak in wine. The popularity of this type of preparation lies in the fact that you get something delicious without much effort, emphasizing the quality and freshness of the ingredients.

As a green, I used rosemary but you can use whatever green you like or have at hand. Also, before preparing it, you can put the duck meat in the marinade (you have the marinade recipe below), I didn't do it because I wanted the duck meat to feel strong, as it is, no additional flavors other than the usual ones in steak.

You can find another duck meat recipe tested on the blog here.

Macerated veal leg, smothered in wine

Staying in the house induces a wolf's hunger to say that you have returned from field work, after a day of light to dig, during which time the sun has beaten you in the back of your head.

As a matter of fact, sitting in the house, all the roads go through the refrigerator. You try to put up the dam, you succeed with great regrets, but you look at the scale and you get scared.

It's all called movement! I managed to limit myself and the weight came back down to the days before the lack of movement on the alleys of the park with my nephew.

As my nephew started walking alone, I follow him, in exchange with my wife. We get tired faster than the little one who always discovers something, everything being new around the house for him. The cooking began through the cupboards and vague attempts, still, to take out what is there and spread them all over the house. Nothing more pleasant than the stainless steel lids thrown on the kitchen floor or on the cement on the balcony ?!

About activities.

In search of new activities, for the nephew appeared in the house (luckily the apartment is big) a slide and a house / cottage where we collect all the other toys. And our bending, of the old ones, after the toys, is also registered on the move.

Considerations, from hearsay, less from experiences! The thirst of the worker returned from the field is commensurate and any quarrel works. You start with some glasses of brandy that accompany the bacon with some fried onions. Continue with a cold beer until the food is heated with the sauce. You settle for a bottle of wine with the glass soaked in the cold, next to it. You need consistent meat and garnishes when you get to the bottle of sour wine.

What and how we eat and hydrate when are we at home ?!

We stay in the house because we have to. We don't like it, but we have no other solution. However, we must eat and hydrate. We'll see what and how it will be later when it gets close to 30 degrees outside.

We are very lucky that the thirst recorded above did not satisfy us. Breakfast is light, a banana or a boiled egg with toast and butter or a sandwich with something else, usually cheese.

At lunch, we manage to limit ourselves to a few slices of smoked bacon and 2-3 & # 8220 kisses & # 8221 to the bottle with plum brandy, put cold in the fridge. We continue with a soup / soup, not necessarily with meat, only 2-3 small poles. The second way, when a glass of beer or a glass of house wine from figs goes great, we serve meat and vegetable food / vegetable food or a steak with garnish. With the dessert I left it softer because it puts rolls on the belly.

In the evening, even if it is not recommended by nutritionists, I like to eat cereals with fruit and milk or yogurt. Less often, only if hunger pushes us from behind we make 1-2 sandwiches with butter and cheese / cheese and / or a few slices of Sibiu salami. We finish with a cup of whipped milk or a cup of sweet, hot milk.

The daily thirst, even if it is not yet, loud (we will see in the summer how it will be), we cover it with herbal tea, plain water and coffee (1 cup, only in the morning, rarely and a cup with ness, after lunch) .

We serve apples, pears and prunes between meals, without overdoing it.

During this period, until Easter, we prefer veal / beef to be served second course, at lunch.

How do we prepare veal / beef? My family's recipe book is quite rich when it comes to cooking veal / beef.

We also don't neglect the pan-fried dishes with veal / beef & # 8211 veal sparrow in tuci pan, with potatoes.

Ingredients needed in the recipe: a piece of veal, new potatoes, meat maceration ingredients (extra virgin olive oil, rice vinegar, green onions, green garlic, green parsley, dried thyme, coarse salt, freshly ground peppercorns, mustard paste, flakes of hot peppers), lemon, white wine, coarse salt, peppercorns, mustard seeds, bay leaves, thyme sprigs, rosemary sprigs.

Preparation of veal pulp for maceration.

We buy a whole piece of veal leg. The meat is cleaned of thin skin, using a sharp knife. Peel the meat so that it does not wrinkle during maceration.

The meat is washed under a stream of cold water and swabbed with absorbent paper.

Veal maceration. The edge piece of veal pulp is placed in a plastic food bag.

In the bag add the maceration ingredients & # 8211 extra virgin olive oil, rice vinegar, larger chopped greens (green onions, green garlic, green parsley), dried thyme, coarse salt, freshly ground peppercorns, mustard paste, flakes of hot peppers, lemon peel, lemon juice, a few drops of white wine, sec.

The plastic bag, tied to the mouth (not too tight, enough to let the air out) is palpated for a homogeneous mixture and put in the fridge for a few hours (preferably in the evening until the 2nd day).


  • veal leg,
  • new potatoes,
  • rice vinegar,
  • greens (onion, garlic, parsley),
  • Lemon,
  • dry white wine
  • hot pepper flakes.

During maceration, the bag is palpated several times to homogenize the tastes of maceration spices and penetrate the meat.

Chop the soaked veal leg in wine.

During maceration, the meat slightly changes color from bright pink to pale pink and is enriched with the spices of spices.

The veal pulp, whole or portioned piece (easier to handle) after maceration in 2-3 smaller pieces is put, together with everything that was in the maceration bag, in a baking pan.

In the pan add thyme sprigs, rosemary sprigs, bay leaves, peppercorns, mustard seeds, white wine to cover the meat.

The big fire starts under the pan. When the liquid starts to boil, cover the pan with the lid and reduce the heat under the pan to the right.

Simmer the meat over medium heat, even small, for 2-3 hours. The liquid in the pan decreases significantly and thickens.


  1. Maceration of veal leg.
  2. Chop the soaked veal leg.
  3. Boil new potatoes.
  4. The ready-cooked veal leg is left to rest, then it can be sliced.
  5. Prepared assembly and serving.

Boil new potatoes. The new potatoes, peeled with a kitchen sponge, washed and drained in a sieve, are boiled separately in a pot with cold water and a coarse salt powder.

Add 2-3 cloves of garlic to the pot for a special taste of boiled potatoes.

Housewife alternatives. When the potatoes are half cooked, they can be placed next to the veal pulp that is simmered to boil completely.

You can remove the already stewed veal and boil the potatoes in the liquid from the pan.

The veal pulp smothered in wine is ready.

The veal is ready to be stewed when it is soft, juicy and can be easily cut without frying.

Remove the veal from the pan on a plate and let it rest, covered with baking paper, for 10-15 minutes, during which time the meat will become juicy again and can be sliced.

Serve prepared.

The preparation is served on large plates, with hot sauce dripping on top.

Fresh tomatoes can be served with this dish. I go great with pickles in vinegar.

Veal pulp soaked and smothered in wine can be served with other seasonal garnishes.

I used quick frozen yellow beans to prepare the green bean dish.

Good appetite, I will eat gourmets and I will feed gourmets everywhere, wherever you are in the world. If you are still at home, it is a good time to experiment with all kinds of new recipes, even the most elaborate ones. You still have enough time to be filled somehow.

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Grilled beef neck

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Grilled beef fillets

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Beef pastrami with garlic and wine

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Baked mutton

It is a Mediterranean food (I ate it at a Greek restaurant, I don't put my hand in the fire because it is original but it has a strong Mediterranean flavor).
What we use:
500g sheep pastrami (fresh not smoked)
4 cartofi mari
o lamaie potrivita
White wine
condimente provencale(sau orice mix de condimente preferati: oregano, busuioc, menta, cimbrisor, etc.) sare
olive oil
How do we proceed:
Se portioneaza carnea in felii potrivite sau cubulete si cartofii se taie rondele. Se pune o hartie de copt intr-un vas de yena sau tava si se unge cu ulei. Se alterneaza feliile de carne cu cele de cartofi:

Se adauga peste ele zeama de la lamaie, 1/4pahar de vin alb, condimentele si se stropeste cu ulei de masline.

Se impatureste in hartia de copt(eu am pus cojile de la lamaie ca sa tin hartia impachetata ) si se da la cuptor la foc mic cam. 2 ore si jumatate. Se incearca cu furculita carnea si cand intra usor e gata. La servire am adaugat feli de feta dar cred ca mergea un pic rumenita, branza, la cuptor inainte de a o pune in farfurie.

Este o mancare pt amatorii de lanoase si merinoase dar o pot manca cu placere si cei care stramba din nas la asa ceva(sotul meu nu se omoara dupa oi dar a declarat ca nu se simtea aroma de oaie). E de incercat cu miel ca ar iesi si mai moale decat mama lui, oaia.


  1. Whiteman

    well what can you say ...

  2. Mautaxe

    I believe that you are wrong. I can defend my position.

  3. Melvin

    it can be said, this exception :) rules

  4. Gashura

    I'm sure this doesn't suit me at all. Who else can suggest?

  5. Halliwell

    Excuse, I can help nothing. But it is assured, that you will find the correct decision.

  6. Hakim

    Hmm ... Nothing at all.

  7. Creketun

    I apologize that I am interrupting, but could give you more information.

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