Red meat is one of the basic dishes served on the table, and it is prepared in multiple and varied ways, such as: yacht, oven trays, steak, kebabs, and burgers.
The stuffed lamb is among the types of meat that is included in the preparation of these foods, and beef, from which a piece of meat called the traibiano sweat, which is characterized by the freshness and the lack of fat.
This meat is attended in a variety of ways, and it can be served alone or with additions, such as: vegetables.
How to prepare the ribinco sweat
the components:
A medium -sized piece of tropianco sweat.
Four tablespoons of white sugar.
A cup and a half of natural apple cider vinegar.
A small pinch of salt.
A pinch of black pepper.
A tablespoon of finely chopped garlic.
Vegetable oil as needed.
How to prepare:
Wash the piece of meat well and get rid of excess fat.
Using a sharp knife, make close holes in a piece of meat, then set them aside.
In a small bowl, mix the garlic, black pepper, salt, a teaspoon of vinegar, then mix the ingredients well.
Spread the mixture in the meat openings, then tie it with a thick thread.
Spread salt on the meat and mix them from all sides.
Mix half the amount of sugar with three quarters of a cup of vinegar, then put the meat in a large barbecue bag.
Pour the vinegar and sugar mixture in the bag, and close it tightly, then put it in the refrigerator for at least five hours or a full night.
After removing the meat from the refrigerator, get rid of excess fluid.
Heat a little vegetable oil in a skillet over medium heat, then fry the meat until it turns brown from all sides.
In another bowl, mix the rest of the vinegar and sugar, add a pinch of salt and a cup of hot water.
Pour the mixture over the meat and let it boil over medium heat, then reduce the heat and add a quarter cup of water if necessary.
After the meat is ripe, lift it from the fluids and leave it to cool completely.
Cut the educator into thin slices after making sure of its cold so that it does not crumble.
Serve the rabanko slices in a serving dish, adding some remaining fluids over it.
