Ear Dish with Lamb

Main Dishes | Russian cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the second volume of the work by John Smith, 'Russian Cuisine: The Best Over 500 Years.'

Ingredients

Veal Brisket - 2 lbs
Rutabaga - 10.6 oz
Carrot - 10.6 oz
Onion - 7.1 oz
Salt - to taste
Dill - to taste
Parsley - to taste
Garlic - to taste

Step by Step guide

Step 1

Cut the brisket into several pieces and place them in a large pot or cast-iron casserole. Top with coarsely chopped vegetables. Pour in quality water and add salt.

Step 2

Place the pot in the preheated oven, which should have cooled slightly. In old cookbooks, this method was referred to as 'after baking bread.' In a modern kitchen, preheat the oven to 200° C, then lower the temperature to 100–120° C after placing the pot inside. Keep the pot at this temperature, uncovered, for 5–6 hours (or longer if desired). In a traditional oven, there's no need to adjust or reduce the heat; it will take care of everything on its own. As it gradually cools down, the oven will transfer its heat to the contents of the pot, turning it into a delicious dish.