Widows with Marined Red

  • Time 4 hours
  • Servings 4 People
  • 1 Large salt with mild shower peppers treated with pork prams (previously cleaned and checked for brush residues) shall be placed in a suitable glass capacity and, from all directions, lubric the mixture of salt and pepper. Pull the food film and put it in the fridge for a day or two.
  • 2 Heating the oven up to 140 degrees. Clean the legs under cold water and put them in an alien fireproof pan (it shall be sufficient to fit the legs into one layer). Bullon. Cover the peg and close the lid. Put it in the oven.
  • 3 In an hour and a half, we need to check if the liquid was boiled: the legs must be completely loaded into the boulon. If you need to valorize the water. Three hours later, stabbing the legs with a sharp knife, they must be so soft that the knife enters freely and locks into the bone and the meat is easily removed from the bone.
  • 4 Get the pan out of the oven, remove the lid and rest. And just before the dorm goes, there's no bulon in the oven to the crust. The rest of the boulon can be sent to the cold. It's also possible to remove the meat from the leg to the small pieces and to laugh at the delivery of the branded reed.
  • 5 Parallel to the prams, you can make a branded rediscrete. For this, the redistribution has to be cut with a sharp knife on the same floors, whipped in a stack of vinegar that adds 300 ml of water, sugar, half the tea spoon of salt and a couple of pepper pepper peppers.
  • 6 Put that liquid in a rediscrete and leave at least two or three hours to be branded. Then put it together with pork prams.
Nutrition Facts
  • Calories 2454
  • Total Fat 198,3 g
  • Protein 151,2 g
  • Total Carbohydrate 2454 g
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