Lamb ear
6 servings
360 minutes
The recipe is taken from the second volume of Vlad Piskunov's work "Russian cuisine. The best for 500 years.
1
Cut the brisket into several pieces and place them in a large pot or cast iron casserole. Top with roughly chopped vegetables. Pour in good water and add salt.
- Lamb breast: 1 kg
- Turnip: 300 g
- Carrot: 300 g
- Onion: 200 g
- Salt: to taste
2
Place the pot in a preheated and slightly cooled oven. In old books, this mode was called 'after baking bread.' In a modern kitchen, preheat the oven to 200°C, then place the pot inside and reduce the temperature to 100–120°C. Keep the pot at this temperature uncovered for 5–6 hours (longer is also possible). In the oven, there's no need to lower or adjust anything; it will do everything right by itself. As it cools gradually, the oven will transfer its heat to the contents of the pot and turn it into a delicious dish.
3
Season the prepared dish with crushed garlic, dill, and parsley.
- Dill: to taste
- Parsley: to taste
- Garlic: to taste