Meat Assortment for a Crowd
Description
It's suitable both for holidays and for everyday meals. What could be tastier than a hearty, aromatic meat platter? Such an abundance of meat varieties will leave no one indifferent. It's best to serve this dish with vegetables (especially fresh ones). Seasonal herbs won't go amiss either. Find out,
Instructions
- 1
Step 1
Wash the fatback and all pieces of meat under running water and pat dry with paper towels. Dice the tail fat as finely as possible. If you are using meat on the bone, cut it off the bones. Cut the beef, lamb, pork, and chicken into medium-sized pieces.
- 2
Step 2
Place the fat in a kazan or a heavy-bottomed sauté pan. Put it on the stove and render over low heat. While the fat is rendering, in a mortar mix and crush coriander, rosemary, marjoram, oregano, chili pepper, khmeli-suneli, and salt.
- 3
Step 3
When enough tail fat has rendered, add the pieces of meat. Increase the heat to high and sear the meat on all sides until a golden crust forms.
- 4
Step 4
Add the spices from the mortar to the meat. Pour in the broth, cover with a lid, and bring the liquid to a boil. Then reduce the heat to the lowest setting and simmer for three hours.