This dish has ancient Russian roots. It was made by our great-grandmothers, languishing in the oven all night. The meat is so delicious that it just melts in your mouth. In the oven, you cannot cook beef baked in a dough like this in Russian. The meat becomes very tender after lying in the refrigerator overnight. To keep it from getting too dry, it should be left medium rare.
It is necessary
- For the test:
- - flour - 4 glasses;
- - water - 2 glasses;
- - vegetable oil - 10 tablespoons;
- - salt - 2 tsp;
- - sugar - 2 tsp;
- - yeast - 1 tsp
- For the dish:
- - oil for frying;
- - spices;
- - salt;
- - onion;
- - lard;
- - the pulp of the hind leg - 2 kg.
Instructions
Step 1
Cut the lard into long strips. Width and thickness should be 5 mm. Dip in spices and salt. Spread them out so that the strips are straight, put in the freezer for 15 minutes.
Step 2
Use a narrow knife to pierce through the meat along the grain. Insert lightly frozen bacon into the punctures. Cut the ends of the bacon strips at a distance of about 1.5 cm from the meat.
Step 3
Chop the onion finely, mix it with the spices. Don't add salt. Dip the meat in the spiced onion, transfer it to a small bowl or plastic bag, and put it in the refrigerator overnight.
Step 4
Prepare a tough dough and roll it into a layer large enough to wrap the meat completely. The thickness of the layer should be at least a centimeter.
Step 5
Thoroughly peel the marinated meat from onions, pat dry with paper towels.
Step 6
Heat oil in a large skillet. Fry the meat on all sides to form a crust. Hold the narrow pieces in a standing position, frying from the sides.
Step 7
Sprinkle the fried meat with fine salt if desired. Place the meat on the dough, collect the dough at the top, pressing it against the surface of the meat.
Step 8
Cut off the excess dough, brush it with an egg on top. Place in an oven preheated to 220oC and bake the dough there until browning. Next, cover the meat with foil folded in half, reduce the temperature to 180oC and bake until tender.
Step 9
Decide how you want to bake your beef. If you need medium roast, 25 minutes for 500 g will be enough. For full roast, you need to bake for 35 minutes for 500 g.
Step 10
Transfer the cooked roast to a platter, cover with a large plate on top, or tighten with foil and a towel over the top. Leave the beef baked in the Russian-style dough for 30 minutes. Cut the finished dish into pieces along with the dough and serve as an independent dish along with milk or kefir.
