ʻiʻo puaʻa malo i loko o ka umu

ʻiʻo puaʻa - ai, kiʻi kālaiʻia ka puaa mau kupapau ma ka spine. Ua hiki e'ālualua a iwi, ka wā e like ana ka pono i kēlā me kēia apana noho ma luna o ka pali. Malo hiki fry, hana kālua paha kukeʻana. He loaʻono, a he palupalu ai i ka mea pono no ka makaukau o nā kīʻaha: e kua, kebabs, ohinuia ka puaa malo i loko o ka umu, Grill i loko o ka frying pa a me ka mea pūlehu. Brisket ka nui mahalo me chefs a me housewives. Mai ka mea okioki e kua (me ka iwi) ole steak (boneless).

Pa, oia no ia me ka inoa "ʻiʻo puaʻa malo i loko o ka umu" hiki e hoomakaukau e like me ka beauty pōpilikia wale 8-10 E hookauwa ana'ku o na kēia mau 'ia paha o nā huahana.

• 2 tablespoon o ka'ōpū i kaʻaila;
• 2 tablespoon ka bata;
• 2 a pau, kaʻiʻo puaʻa tenderloin (kēlā me kēia 500 g);
• ½ kiaha kua ia celery;
• ½ kiaha kua ia carrots;
• 1 poo kua ia onions;
• ½ kiaha sliced Fish;
• 2 tablespoon maloo keʻokeʻo ka waina;
• 1 kiaha pipi a me ka moa kai;
• 2 tablespoon wali;
• Salt a me kekahi pahūpahū;
• Parsley.

Preheat umu a hiki i 325 degere. Ma ka skillet kaumaha a saucepan, heheʻe i ka waiūpaʻa. Ka wā e hoʻomehana mai, e moe ana mai i kaʻiʻo, a me ka fry aʻeleʻele ma luna o nā mea a pauʻaoʻao. E mai i kaʻai, a laila, hui aku i ka celery, carrots, onions a me Fish. Palai na mea a pau, a ninini iho la i ka waina, kalua no ma kahi o 5 minuke, hui aku palaoa, hookonokono ana, hoʻomau sayings no 2-3 minuke. I ka meaʻai kākele E hanaʻia naʻe, a laila, i kona manawa i kekahi pahūpahū a me ka paʻakai. Kālua pa, oia no oil me kaʻai aila. Ai i loko o kinona, meaʻai kākele ninini ma luna o ia me kaʻai a me ka Fish. E uhi mai ia a waiho i loko o ka umu no ka 1 ½ hola paha a palupalu. Ma hope o kaʻiʻo puaʻa malo i loko o ka umu mea makaukau, ua lawe mai ia, hohola ma luna o ke pa, pīpī me parsley nerezanyh.

I ka pūlehu lākou i brisket i loko o ka umu huli mai opiopio a me ka flavorful, ina ka mea, ua moʻa ma Calvados. E hana i kēia, kalua i ka meaʻai kākele o ka ikaika (40 degere) o ka ohia brandy, Calvados, akā, ia mea,ʻaʻole i loaʻa mau. Ma kahi o ka ohia brandy, e hiki ke hana i ka läÿau, he 2 tablespoons o tablespoons o kekahi alani liqueur a me 1 tablespoon o ka wai lemi aina, ua hoʻohui pū EUIAaIN ka ho'āʻoʻana o ka pa, akā, e huli mai i ka hoihoi 'koho. ʻiʻo puaʻa malo ka manawa oluolu, e kuai i ka nui hale kūʻai nui. Naʻe, i loko o kēia beauty kona (koho) hiki auou caiaiai ma ka moa a me Tureke umauma. Umauma i maheleia ma ka hapa, ina ka mea, e nui manoanoa, a kahu ke ola. Māhele Tureke a me ka moa e like me kaʻiʻo puaʻa. E hoomakaukau 4 hookauwa ole ai lakou e pono ai:

No kaʻai:

• 750 g.ʻiʻo puaʻa tenderloin, ka mea, ua oki i loko o 2 knm mānoanoa ea.
• Salt.
• Hawaiian kekahi pahūpahū.
• 2 tablespoon o ka'ōpū i kaʻaila.

No ka meaʻai kākele:

• 1 tablespoon o ka bata.
• 170 g. O sliced Fish.
• 3 puna o ka brandy Calvados canteens 'ole' ē aʻe ohia brandy.
• ½ kiaha o ka moa kai.
• ½ kiaha hahau holika.
• 2 tablespoons cornstarch kī.

No ka mea hoʻonani:

• 1-2 tablespoons kua ia hou thyme kī.
• 1/3 kiaha coarsely kua ia, a toasted hazelnut.
• 1 tablespoon kua ia hawaiian parsley.

Ka umu ua enaena i 350 degere. Pīpī i kaʻiʻo puaʻa na apana me ka paakai a me kekahi pahūpahū. Maule 2 tablespoons tablespoons o ka ai i loko o ka skillet no meakino wela. E kau kaʻiʻo puaʻa slices i palai a gula a me ka naeaeaa ai i loko o 2 hano frypot. No ka meaʻai kākele pā, hui aku 1 tablespoon o ka bata, ma hope o kaʻaila Kapikoowākea i, hohola Fish, palai ma kekahi meakino wela no 2-3 minuke. E ninini i loko o nā Fish brandy, ai, i miko ia i kekahi pahūpahū a me ka paʻakai, i ka läÿau, i hoolapalapaia minuke 2. E ninini aku au i meaʻai kākele me Fish a pau, kaʻiʻo puaʻa paa hou mai la frypot pepa kini a poʻi. E kau i ka preheated umu no 30 minuke paha a hiki i kaʻai mea pahee. Ma ka liʻiliʻi bola holika a me ka pia i kāwili pūʻia, mea i ninini i ka läÿau, i loko o ka umu o ka puaʻa. Kukeʻana 5-10 minuke paha a ka meaʻai kākele thickens. A hiki aku i kaʻiʻo puaʻa malo i loko o ka umu mea makaukau, hazelnuts kawili pu ia me thyme a me ka parsley, pīpī i kaʻai me keia hui.

ʻiʻo puaʻa hiki e moʻa me ka kamako iki meaʻai kākele, e huli mai loaʻono sirloin ma luna o ka iwi. Ma ka umu ka mea, ua hoʻomākaukau i ka wela o ka 325 degere. No keia pa, oia no oe e pono ai:

No kaʻai:

• 2 kg o ka puaa malo me ka iwi, eʻoki ai i kela a me keia apana ua iwi aoao.
• Gula, ½ teaspoon paʻakai.
• Gula, ½ teaspoon kekahi pahūpahū.
• Thyme.

No ka mea kamako iki meaʻai kākele:

• 1 kiaha kamako iki Jam.
• ¼ kiaha o ka vinega (ulaula).
• 2 tablespoon malamalama palaoa malakeke.
• Gula, ¼ teaspoon lepo nutmeg.
• Gula, ¼ teaspoon lepo ke kinamona.
• Gula, ¼ teaspoon lepo cloves.
• ¼ kiaha'āpana (koho) almond.
• Gula, ¼ teaspoon paʻakai.

Skillet palai ma kela a me keia apana o ka puaa malo me ka iwi, alaila, hamoʻia me ka läÿau, o ka paakai, kekahi pahūpahū a me ka thyme. Hoʻololi i ka brazier, capped a waiho i loko o ka preheated 325 degere umu no 2 ½ hola. Hui pu ia ma ka saucepan a pau na nā mea hoʻohui no ka meaʻai kākele (koe wale'alemona). Wela e hoolapalapa a me ka maʻi hēhē minuke 2. Add'alemona, meaʻai kākele haʻalele i simmer pā minuke ma 20. kēia meaʻai kākele ke kiʻekiʻe o ka wai (i emi malalo o hookahi manawa i kela 30 minuke) ka ohinu ana. I ka mea makaukau i ka ai, ka mea, ua laweʻia mai, i ka meaʻai kākele ua mālama aku i kaawale mai o kaʻai.