Bursting ovarian chest (blast)

Ingredients for Bursting ovarian chest (blast)

Instructions for Bursting ovarian chest (blast)

To prepare the Bursting ovarian chest (blast) recipe, please follow these instructions:

4-5 days before the meat is blown: Boil the salt layer and chill it completely again before pouring the meat over the meat in a plastic container (the layer is to cover the meat). Place a plate over to keep the meat down.


The meat is taken up after 4-5 days and boiled in fresh water (without salt) added herbs and vegetables, with very low heat (just bubble) for 4-5 hours. Turn off and let the meat get completely cold in the soup (takes a couple of hours).


Once cooled, remove bones and as much fat as possible. The meat is pressed in a plastic mold with the fibers longitudinally (so they are cut through when cutting later).


Cut into thin slices and serve with new potatoes and carrots, with strong mustard or with horseradish sauce / cream pepper.

tips:
The salt layer can be stored in the refrigerator and used again - it only gets better.