INGREDIENTS
- – Roast lid 1 unit.
- Brine:
- – Water 4/5 L.
- – Coarse salt 200 g.
- – Salt trains.
- – Saltpeter 6 gr
- – Sugar 60 g.
- – Laurel 5 leaves.
- – Garlic 1 head.
- – Black peppercorns.
- Adobo:
- – Good quantity of paprika
- – Papikra 1 cda.
- – Floor chili 1 tbsp
- – Coriander seed 1 tbsp.
- – Dehydrated garlic 1 tbsp.
- – Black pepper.
- – Cinnamon 2 tbsp
- – Olive oil c/n.
- – Vino tinto 1 L.
- – Coriandro 2 cdas.
- Pan:
- – Flour 000 400g
- – Sal marina fina 8g
- – White natural sugar 50g
- – Water in a jug and a few chilly water
- – Contemporary yeast 1 gr
- – Widespread or olive oil
- Additional
- – Onion reduce into sweaty feathers (barely cooked, simply till translucent)
- – Poppy seeds and peeled onion
- For meeting:
- – Canned cucumbers.
- – Mustard.
Learn to put together the traditional and spectacular PASTRÓN with home made Pletzalej breads that come out scrumptious!
PROCEDURE:
1. Take away the fats from the roast lid. Lower and use the thickest half.
2. Take the meat to a big platter. Add an excellent quantity of tremendous salt, water, coarse salt, sugar, saltpeter (you can’t use saltpeter and depart it within the fridge for two to three days, not more than that), bay leaves, crushed garlic and black peppercorns. Place within the fridge for 7 to
10 days checking it each day and turning it over.
3. After that point, rinse it underneath water to take away all of the brine.
4. Put the meat on a roasting pan or high-edged plate for the oven.
5. For the marinade, in a bowl make a mix of spices: paprika, paprika, cinnamon, coriander, black pepper, dehydrated garlic, floor chili, olive oil, combine and rub into the meat till it’s fully painted.
6. Add the pink wine and canopy tightly with aluminum foil. Bake within the oven for roughly 3 hours at a average temperature. As soon as baked, it lasts as much as roughly 5 days within the fridge or you may fry it.
7. For the bread, in a bowl place the flour, the salt across the edges and the oil and yeast within the heart.
8. Begin consuming along with your hand and add the water. Place the dough on the counter and knead for a number of minutes till you attain a gentle dough.
9. Relaxation till it reaches double its quantity and reduce buns at about 100ºC, roll and place on an oiled plate and let rise.
10. For the onion, chop it very small and blend with a splash of oil.
11. Flatten the bread on the plate and canopy with the onion and poppy seeds.
12. Bake in a robust oven for 10 minutes.
