Instructions
- We start cooking, of course, with meat. We take a large wiry piece on a bone - there is less fat, but this time we did not hesitate with the bones, the broth from them will only become richer. Put the meat for at least four, and preferably for all five to six hours for cooking. First, on high heat - so that it boils quickly, and when it boils, remove the fire, relax and let yourself boil.
- After such a long cooking, the muscles and veins are separated from the bones, the fat safely boils out of the meat and remains on the surface. Well, let's let the meat cool down, preferably overnight. To freeze the fat, collect it in a bowl, break the meat gently with your hands - it's so soft. Veins, ligaments, bones are removed, leaving only the muscles themselves, and displaced until a separate vessel is formed.
- Chop the onion and carrot, peel the garlic head.
- Buckwheat baked in the oven - personally, I have it for ten minutes in the oven at a temperature of 230 degrees, or fifteen at 200. Depending on the air flow in the oven, the settings can vary greatly, so I'm not sure that this data can be considered a reliable guideline. Buckwheat should darken a little, but you don't need to be a little bitter. That's what we'll focus on.
- Calcination enhances the taste and aroma of buckwheat, so we do not need to add any spices here. Add salt and pepper if desired - that's all. Buckwheat porridge is not some kind of shit, it has a strong taste that does not need to be drowned out. Frying pan-wok, cauldron - something with a small bottom and a wide top. It is necessary that onions and carrots can be fried in a bowl with a small amount of fat, and buckwheat can be reliably cooked. Add salt to the pan and discard the stored fat from the broth into it, not all, but as much as necessary in order to fry onions and carrots. If you don't like meat fat, you can put butter, but I don't advise vegetable oil there. Was there a taskportal? Drop the onion. When fried to a low transparency, add the carrots.
- Did the carrots start to fry? Garlic, and especially not distracting - meat. If you do not dare to pierce buckwheat in advance, you can put it to the meat and fry a little with onions and carrots. And we have already calcined and laid out the meat. And already on the meat - pour buckwheat. Pour all the broth, put tomato paste or sliced tomatoes without skin - 70 grams of pasta or 200 grams of tomatoes. All that remains is to wait for the moisture to evaporate. First, the water stops bubbling, then the buckwheat stops letting off steam - at this moment we remove the whole dish from the fire and put it on plates.
- You can decorate with fresh herbs. Thanks to the use of meat, meat broth and garlic, as well as calcination of buckwheat, almost the maximum concentration of taste is obtained, called "umami" by Asians.
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