How to cook meat in a thermos

This unusual recipe for cooking meat can be noted by those housewives who do not like to bake dishes in the oven and prefer simple cooking methods. The meat is cooked very simply.

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You will need

• - bacon - 0.7 kg;

• - veal loin - 0.7 kg;

• - pork ham - 0.7 kg;

• - salt - 130 g;

• - granulated sugar - 50 g;

• - water - 2 l;

• - garlic - 2 heads;

• - bay leaf - 3 pcs.;

• - cloves - 4 pcs.;

• - black pepper peas - 1.5 tsp;

• - allspice - 3 pcs.;

• - a mixture of peppers - 1 tsp;

• - coriander - 1 tsp;

• - caraway seeds - 1 tsp;

• - nutmeg (powder) - 0.5 tsp;

• - rosemary - 2 tsp

Instruction manual

1

Wash and peel pieces of meat weighing 400-700 g (fresh or thawed). Wrap the bacon with thread, being careful not to overtighten the meat. This must be done so that in the process of cooking the fat layers of bacon do not increase in size.

2

Prepare an enamel pan with a volume of 4-5 liters. Pour water into the pan and add sugar and salt. Put on fire and wait for boiling.

3

While the water is boiling, start preparing the necessary spices. Divide the garlic into cloves without removing the husks. When the water in the pan boils, put the garlic in it and boil for another five minutes, then add the remaining spices and spices and boil the marinade for another five minutes.

4

Dip the meat in the marinade, reduce the heat and cover. Cook the meat for 20 minutes.

5

While the meat is being cooked, prepare blankets and towels to wrap the pan. The denser the dishes with meat are wrapped up, the better the finished dish will be. Place the pot of meat in the center of the blanket or plaid and wrap it carefully. Now you can leave the meat for 12 hours to languish in an impromptu "thermos".

6

After 12 hours, remove the meat from the marinade and sprinkle with black pepper. Serving such meat is best done by slicing it into thin plates. It must be stored in a single piece in the refrigerator, wrapped in cling film.

note

In the same way, you can cook chicken or turkey meat. However, when cooking poultry, the period of meat stewing should be reduced to 6 hours.