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Ingredients

Adjust Servings:
1 kg pork (leg) or beef/veal
1 medium carrot
2-3 cloves garlic
salt
freshly ground pepper or pepper mix
2 bay leaves
Traditional Buzhenina

Traditional Buzhenina

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 255
  • Serves 8
  • Medium

Ingredients

  • 1 kg pork (leg) or beef/veal

  • 1 medium carrot

  • 2-3 cloves garlic

  • salt

  • freshly ground pepper or pepper mix

  • 2 bay leaves

Directions

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My aunt Irochka cooks the best Buzhenina in our family. She’s also pretty good at baking, but more about that later 🙂

Her buzhenina is very tender, succulent and fragrant. She shared her recipe with me and my buzhenina turned out delicious too! I highly recommend it for a festive table.

Tips:

As any meat dish, buzhenina begins with the right choice of meat. Pork and beef (or veal) are а great choice for buzhenina. You should try both. I will share with you how to cook it in an oven bag, but you can also wrap the meat in two layers of foil, sealing it completely. The point is that the meat cooked in a sealed foil or an oven bag ensures that juices stay in the meat. By the way, save the meat juices – use can them later to cook a mushroom sauce or gravy.

Always roast only one joint weighting at least 1 kg, otherwise you will end up with very dry meat. If you have several joints (total weight at least 1 kg), salt them, put some garlic and carrots in between and tie them together using butcher’s or regular cotton twine. Roast tied together. Remove the twine after cooking, the joints will hold together.

Enjoy!

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Steps

1
Done

Prepare the vegetables: cut the carrot into 2x0.5 cm strips, slice the garlic.

2
Done

Rub salt and pepper into the meat. Make cuts in the meat (approx. 2 cm deep) and stuff the meat with the garlic and the carrot pieces.

3
Done

Marinate the meat for at least 3 hours (or better overnight). Keep the meat covered in the fridge.

4
Done

Don’t preheat an oven if you use an oven bag otherwise it can melt. Read the instructions or warnings provided by the oven bag's manufacturer.

5
Done

Place the meat into the oven bag, add the bay leaves. Close it and place into the cold oven. Bring the temperature to 200 degrees Celsius. 20 minutes later bring it down to 180 degrees Celsius.

6
Done

The general rule for cooking pork buzhenina is 1 hour per kilogram of pork or veal and 1h 30min per kilogram beef.

7
Done

5 minutes before the meat is done, make some slits in the bag. Place the meat to the oven again, bringing the temperature up to 200 degrees Celsius. Cook for 5 min more until brown.

8
Done

How to check whether the meat is done: if you poke the meat and the juices that escape are clear, then it is probably done. If the juices are red or have a pinkish color, the meat may need some more time in the oven.

9
Done

Take the meat out and let it rest a bit. If you want to save the juices, our them into a container.

How to serve:

Serve as a compliment to hot or chilled side dishes.

How to keep:

Can be stored in the fridge up to 5 days.

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