Surrib from Sønderjylland

Ingredients for Surrib from Sønderjylland

Instructions for Surrib from Sønderjylland

To prepare the Surrib from Sønderjylland recipe, please follow these instructions:

Boil the whole fried piece of water with vinegar, salt, sugar, pepper and bay leaves.
The meat must be small for approx. 1 hour. Do not be completely tender, as the meat crumbles in the cut.
Remove the meat and chill it off. Must be completely cold. Please keep calm in the night. Cold meat is easiest to cut out.
The soup is said for whole peppercorns and bay leaves. (This is done immediately after the meat is taken up). The soup is saved for the next day.

The next day - or when the meat is cold
The house block is laid for 5-10 minutes in cold water to make it yellowish. Pulled up from the water and into a bowl that can withstand heat - (microwave). Melt the house blast in the microwave for 10-15 seconds. Or above the water bath.
The soup must not be ice cold but must be tempered. (Icecream soup gets home blast to clump)
The soup is poured into a thin beam into the housing blend with stirring. All liquid is poured over the house block.
Tartform is perfect for surrib.
Cut the meat into thick or thin slices. Put the slices in a pie or other form that matches the meat. Cover the meat with the soup. Put the cooked bay leaves in the soup for the decoration.
The meat must now cool off and is ready to be eaten after a single day in shape.