Brutaresei's Goulash

Name: Brutaresei's Goulash - Anuta K.
Ingredients: 2 pieces of raw pork hock salt; ground pepper; ground cumin 4; 5 cloves of garlic 1 kg of boiled potatoes in their skins 7; 8 pieces of red or white onion (you can also combine them) 5 tablespoons of lard or oil; 1 vegetable broth cube (when I have it available; I use 500 ml of chicken broth)

Meat - Brutaresei's Goulash by Anuta K. - Recipia

Pork shanks are a culinary delight that, when prepared correctly, become a true feast for the taste buds. We start by generously salting the shanks, ensuring that each piece is well-seasoned. They will then be fried in the five tablespoons of lard that have been preheated in a deep pan. It is essential to fry them on all sides until we achieve a golden, crispy crust that will add a note of flavor to our dish. After the shanks have taken on an appetizing color, we carefully place them in a deep baking dish. Here, we will sprinkle freshly ground pepper and cumin, which will enhance the meat's aroma. On top, we pour 500 ml of vegetable broth prepared with the help of the magical Wink cube or, why not, a rich meat broth that will provide depth of flavor. Around the shanks, we place slices of garlic, which will infuse the dish with an irresistible fragrance. We cover the dish with a lid and place it in the preheated oven, where the shanks will cook slowly until a fork easily penetrates the meat. It is important to periodically check the liquid level and, if necessary, add broth to ensure the shanks are well-cooked and juicy. Meanwhile, we take care of the side dish. The potatoes are boiled in their skins, thus preserving all their flavors and nutrients. After boiling, we carefully peel them and cut them into cubes. The onion is cut into quarters, preparing it to be roasted alongside the shanks. Once the shanks are cooked, we add the potato cubes and onion quarters to the dish. We drizzle them with a bit of lard from the shank dish and sprinkle them with a pinch of salt, then return them to the oven. The potatoes will brown nicely, absorbing the flavors from the meat and garlic. In the end, the dish is served hot, accompanied by assorted pickles that will bring a pleasant contrast to the flavor of the shanks. A cold beer will perfectly complement this feast, turning the meal into a memorable experience. Enjoy your meal!

Ingredients

2 pieces of raw pork hock salt
ground pepper
ground cumin 4
5 cloves of garlic 1 kg of boiled potatoes in their skins 7
8 pieces of red or white onion (you can also combine them) 5 tablespoons of lard or oil
1 vegetable broth cube (when I have it available
I use 500 ml of chicken broth)

Brutaresei's Goulash

Ingredients

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