Ingredients
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1 kg of Veal
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1 Bay leaf
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2 cloves of Garlic
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Marinade:
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2 tbsp. of Dijon mustard
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1 tsp. of Salt
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1 tsp. of Grounded black pepper
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1tbsp. of Extra Virgin olive oil
Directions
When it comes to any meat dish, the key is to select the right meat. Buzhenina can be equally delicious when made with pork (back part) or beef, with veal (shown in the photo) being particularly tender – give both a try. There are various ways to cook it (in a roasting sleeve, tinfoil, etc.), but the healthiest method is using a closed cast iron Dutch oven. Keeping the meat in the container throughout the cooking process is crucial to prevent any juice from leaking out. Speaking of juice, don’t pour it out — it’ll make a great sauce with mushrooms, or add it to a stew.
If you want juicy meat, ensure to bake it as one big piece weighing at least 1 kg. Otherwise, you’ll end up with dry meat. However, if you have several smaller pieces of meat that add up to no less than 1 kg, sprinkle salt on each piece and tie them together with kitchen twine or any white cotton string. Place the garlic and bay leaf between the pieces before baking them as a whole. Once baked and cooled, simply remove the twine and the meat will remain intact.
Bon Appétit!
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Steps
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1
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Mix the salt, pepper, mustard and olive oil until it's all nice and smooth. |
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2
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Using a knife, make holes about 2 cm deep all over the surface of the meat, spacing them 2 to 3 cm apart. Insert the long pieces of bay leaf and garlic into the holes. Then, generously coat the meat with the mustard mixture until it is coated on all sides. Place the veal in a Dutch oven, cover it with a lid and let it marinate in the fridge for at least 3 hours, or even better, overnight. You can bake it right away, but marinated meat will be more flavorful. |
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3
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Preheat the oven to 200 degrees Celsius. |
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4
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Place the closed Dutch oven with the meat in the oven and bake at 200 degrees for 20 minutes. During this time, the Dutch oven and the meat will warm up. Then, reduce the temperature to 180 degrees Celsius and bake until the meat is done. The baking time for veal and pork is about 1 hour per 1 kilogram, while beef may take longer. To check if it's done, you can either use a kitchen thermometer and ensure the internal temperature reaches 71 degrees Celsius, or you can just rely on your experience by poking it with a fork or knife. Pierce the meat in an area with holes and observe the color of the juices that come out. If the juices are still red or bloody, the meat needs more cooking time. If the juices are transparent, the meat is ready to be served. |
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5
Done
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To get that perfectly browned crust, just uncover the Dutch oven towards the end of the baking process and briefly place it under the grill. Then, remove it and let it rest for about 15 minutes before slicing and serving. You can also serve the Buzhenina cold. |
