Meat crown with charonne
Meat crown with charonne sub garnish
Ingredients
| rack of pork 5 kg |
| red dry wine 400 ml |
| water 5-7 liters |
| bay leaf 5 pcs |
| onion 1 pc |
| nutmeg 1 tsp. |
| persimmon-sharon 1 kg |
| honey 5 tbsp. |
| garlic 1 head |
| dried thyme 1 tsp. |
| bacon 100 g |
| melted butter 3 tbsp. |
| sugar 1 tbsp. |
| soy sauce 4 tbsp. |
| salt, pepper to taste |
| INVENTORY: |
| pot (7-10 liters) for cooking meat |
| twine |
Instructions
Step 1
Remove the foil from the ribs and peel off two-thirds of the meat. Rub with salt, pepper and nutmeg. Roll the ribs into a crown shape, tie with string and leave to marinate for 2 hours. Then place the crown of meat in a large pot, add 3 tablespoons of honey, bay leaves, wine, fill with water to cover the meat and simmer on low heat with the lid closed for 1 hour. Then let the meat cool completely. Make a round foil tray with sides and place the meat crown in it.
Step 2
Prepare the marinade - mix the remaining honey, soy sauce, grated garlic, thyme, sugar, oil and coat the meat liberally with it. Fill the center of the meat crown with cubes of charonne, wrap the bones with slices of bacon. Bake at 180 degrees Celsius for 45-60 minutes, periodically sprinkling with the released juice. Before serving, remove the string and decorate the dish with slices of fresh charonne.
