Kid With Vegetables + Two Chef's Secret

Kid With Vegetables + Two Chef's Secret

Ingredients:

3 pounds of kid cut into pieces

Spices:

20 grs. Of salt put each pound of meat (equals 1 spoonful of (shallow soup)
2 bay leaves
1 bunch of tossed parsley and chives
1 small twig of rosemary (optional)
2 tablespoons beef broth (optional),
If you put the beef broth tablets lower the salt
You can put other herbs fresh.

Other Ingredients:

1 liter of dry red wine of good quality
4 celery stalks, thinly sliced
2 pores, only part white, cut into thin slices,
The rest save to put in the soup
2 large onions cut into petals
4 tablespoons (lbs) full of lard or butter
1 cup (sour) parsley with minced stalk
* Do not spoil your plate with low quality red wine that has too much dye. See below dyes "
Follow-up

20 small potatoes cooked in butter
4 medium carrots, cooked cut into 2 cm thick slices
1 can of whole asparagus drained, washed, or palm or bottom of chopped artichokes to taste
2 packets of Japanese broccoli pre-cooked in bouquets (cauliflower equal),
1 large cauliflower cut into vessels (optional)
1 dish of Brussels sprouts (they are mini cabbages about the size of a cherry tomato), sometimes preserved drained, washed (optional)

Brine:

2 cups salt tea
2 glasses of wine vinegar


How to Prepare the Kid:

Chef's Secret:

"Secret Not To Smell Strong in Kid's Beef"

Remove the fatty gland, it is the (bodum) that lies between the tendon and the bone of the back leg, it is like a grain of dark bean.

Cut the kid into regular pieces, not too small.
Wash the kid well in running water.

Then place the kid in a large bowl of agate, crockery, or thick plastic, with plenty of water with 2 cups of salt, and two glasses of vinegar, leave to soak for 40 to 60 minutes, inside the refrigerator, covered with film paper

Remove the kid from the refrigerator, rinse again after seasoning.
Leave to soak for 6 hours inside the refrigerator
Remove kid pieces from seasoning and strain the sauce.

Cooking Mode:

Put in a large pan 4 tablespoons of lard, or butter, bring to the heat to let melt well.

Fry the kid's pieces, then add the broth to the onion the garlic, the celery, the bay leaves the rosemary twig and the red wine let it cook over low heat, when it is almost dry let dripping hot water slowly until cooking good.
Add the twig of rosemary as it boils, remove, discard.

After the kid cooked and without water let the fire frying on both sides carefully to not let it burn.

Put the kid in a large bowl of clay and around vegetas, potatoes, carrots, asparagus broccoli, cauliflower, cooked and passed in the butter and on top of Brussels sprouts, then the parsley with chopped stem

If you like you can serve with a white rice.

It comes with watercress salad, with thin slices of red and yellow (raw) peppers cut into thin seedless slices, sliced ​​onion rings, and cherry tomatoes.

Note:

All canned vegetables should be drained washed, chopped.
The above procedure is used to remove additives, dyes and preservatives.
Some people are allergic to additives, dyes and preservatives.

With the same recipe you can do with other meats:
Beef or beef, sheep or lamb, pork, all in large pieces.
Chef's Secret:
The beef is very hard to beef is soft.
The sheep meat is very fat, the lamb meat is lean.
Some people exchange the vinegar for brandy to take the scent off the meat,
The above procedure can do with any meat, poultry and also for sardines or other fish.