Uke wanquma ukupheka inyama yendlu yanamuhla, noma isidlo se-gala? Yenza okukhethwa kukho ukondla inyama yenkomo. Le nyama enomzimba ingalungiswa kakhulu futhi isetshenziswe ngamanzi, ngokuphambene nalokho okushiwo abesimame mayelana nokuqina kwenkomo. Imfihlo eyinhloko ukukhetha ingxenye efanele yesidumbu futhi uyilungiselele kahle, ngakho-ke namhlanje sizokwabelana nawe zokupheka zenkomo esiphundu kuhhavini.
I-recipe yenkomo ibhaka kuhhavini
Izithako:
- Inkabi (ukusika kusuka ehlombe) - 2 kg;
- usawoti - 1/4 tbsp. + 1 1/2 tsp.
- ushukela - 1/4 yento;
- Ipulazi elimnyama eliphansi - 2 tbsp. izinkezo;
- I-horseradish eyaliwe - 1/2 tbsp.
Ukulungiselela
Sigeza inyama bese siyomisa. Ngesitsha esincane, hlanganisa usawoti noshukela, ingxube etholakala ngokusihliza inyama bese uyishiya amahora angu-3-4 esiqandisini. Ngemuva kwalokho, siwageza njalo. Shiya inyama ehlanganiswe amanye amahora ambalwa.
Hlanganisa ngokwawo usawoti, i-pepper kanye ne-horseradish egayiwe. Sifaka inyama yenkomo ebhodini lokubhaka bese sisakaza ingxube ye-horseradish ne-pepper phezu kwenyama.
Lungisa ihhavini kuya kuma-degrees angu-180 bese ufaka ishidi lokubhaka kulo ngenyama. Sibheka inyama yenkomo yehora nengxenye, emva kwalokho siyifaka bese siyivumela ukuba iphuze amanye amaminithi angu-20 ngaphambi kokukhonza, ukuze kuthi uma usika ucezu awulahlekelwa ijusi.
I-recipe enjalo elula yokupheka yenkomo kuhhavini ithatha isikhathi esiningi futhi ayihlupheki, ngakho ungaphuthelwa izinyathelo zokulungiselela inyama ngaphambi kokubhaka kanye nomphumela uzozibonakalisa kuyo yonke inkazimulo yayo.
Iresiphi yenkomo yeruba kuhhavini
Izithako:
- yenkomo - 1,5 kg;
- amafutha omnqumo;
- garlic - 8 izidakamizwa;
- usawoti, pepper.
I-gravy:
- iwayini elibomvu;
- isitashi.
Ukulungiselela
Senza ukucubungula okujulile phezu kwendawo yonke yenyama futhi sidonsa inyama yenkomo ngezingcezu zikagalikhi. Ukusuka ngenhla siphuca ucezu lwamafutha ngamafutha, inkathi usawoti kanye nopelepele. Inyama ibuye iphindwe nge-twine, ukuze igcine ijusi layo, futhi ibeke uhlangothi lwama-greasy phezulu. Ngakho-ke, amafutha nomusi ozophuma emanzini ngenkathi ukupheka kuzofaka ingqikithi.
Sibheka inyama yenkomo kuqala ngo-190 degrees ngesigamu sehora, futhi ngemva kokunciphisa izinga lokushisa kuma-digre angu-107 futhi sipheka inyama cishe amahora amabili, sigxile kwimigomo ye-thermometer yenyama (kufanele ibonise ama-57-60 degrees ekupheleni kokupheka).
Inkabi ekhejiwe ishiye ukuphumula ngaphambi kokukhonza, futhi okwamanje sizokwenza isiphuzo. Sithatha igwayi lokubhaka, elibhaka inyama, bese silibeka emapulangwe omlilo. Thela ijusi namanoni asele esitokisini sokubhaka ngewayini elibomvu bese uletha uketshezi ngamathumba. Engeza ucezu lwesitashi ukwenza u-sauce ube mnandi kakhulu.
I-recipe yenkomo, igwetshwe kuhhavini
I-iresiphi yokubhaka isitshalo esifanelekayo sezinyosi ku-oven sichitha ngokwayo izici ezimbili: izitsha ezifanele (i-brazier enezigxobo ezinamafu, noma i-gosyatnitsy ifanele ngokuphelele), nokushisa okupheka, okumele kube okuphansi.
Izithako:
- Inkabi (ragout) - 900 g;
- anyanisi - ama-2 ama-pcs .;
- isilimo esidliwayo esinamagatsha anamanzi - 3 iziqu;
- izaqathe - ama-4 ama-pcs .;
- iwayini elimhlophe elimhlophe - 120 ml;
- ijusi utamatisi - 340 ml;
- ushukela, usawoti - 3 tsp.
- umuthi omnyama omnyama - 1/4 tsp;
- amazambane - izingcezu ezimbili;
- i-peas, noma ubhontshisi bezintambo - 225 g.
Ukulungiselela
U-anyanisi uthathe amasongo amakhulu, uthathe izaqathe nesilimo esidliwayo esinamagatsha anamanzi zibe yizicucu ezincane zobukhulu obuphakathi. Esikhathini, xuba utamatisi ujusi, iwayini elimhlophe elimhlophe, ushukela nosawoti, engeza pepper encane.
Esikhathini se-brazier esinamanye amafutha yemifino, sibeka inyama, imifino futhi sigcwalise konke ngengxube esekelwe utamatisi juice. I-ovini ishuthukiswe kuma-degree angu-150 futhi sibeka i-brazier ngenyama nemifino kuyo. Sibhaka isidlo amahora amabili nesigamu, singakhohlwa ukuxuba izithako njalo ngemizuzu engu-30. Ekupheleni kwesikhathi, sibeka izingcezu zamazambane enyameni bese siqhubeka nokupheka imizuzu engama-30, bese wengeza ubhontshisi bese ubhalela isisindo somunye uhhafu ihora.