This recipe consists of 3 steps and, ideally, is prepared for 2 days, but we still accelerate the process and prepare it for 6-7 hours 🙂
Step 1: we need a piece of veal and brine (500 ml. warm water, sea salt and pepper mixture)
We lower our meat into the brine and put it in the refrigerator for at least 2 hours, and ideally for a day.
Step 2: Prepare the marinade-mix until smooth olive oil (2 tablespoons), truffle paste with Parmesan, paprika and brown sugar.
We'll get our meat out of the brine, wipe it clean and put it in the marinade.
Fully coat meat with marinade, wrap in plastic wrap and send in the refrigerator or for 2 hours minimum, better 6-7.
Step 3: bowl slow cooker, smear with olive oil, spread it 2 types of onions, cut into half rings and sprinkle with brown sugar.
Put on top of our meat and put the bowl in the slow cooker.
Choose the program to Simmer-1: 30 minutes. After 30 minutes, I turned the meat over to become Golden on all sides and left for another 30 minutes. For my piece of meat was enough for 1 hour.
The finished meat can be served both warm and cold. It has acquired a delicate sweet taste and caramel crust, and sweet onions perfectly complement it with a leaf of lettuce and a grain bun.