Siberian-style meat
Description
Siberian cuisine without mushrooms is like shashlik without red wine: it's tasty, but something's missing. So make sure to stock up on a jar of good salted orange caps or porcini mushrooms—homemade is best, but store-bought will do in a pinch. And get some pork—try to find a good, quality cut with as little connective tissue and sinew as possible. The meat shouldn't be too lean; avoid tenderloin and go instead for something like pork neck. Rinse the meat under running water and cut it into small cubes (2x2 cm). Peel the onion and carrot. Slice the onion into large half-rings or strips, and cut the carrot into fairly thick rounds. Sear the pork in a generous amount of oil on a well-heated skillet. When the meat develops an appetizing golden crust, add the onion and carrot. Fry for a few minutes. Transfer the pork and vegetables into baking pots, filling each about two-thirds full. Place a layer of coarsely chopped salted mushrooms on top of the meat. Sprinkle each portion with half a teaspoon of sugar, add a bay leaf, a couple of black peppercorns, squeeze in some lemon juice, and pour in broth, leaving at least a couple of centimeters from the top. Cover the pots and place them in the oven. Braise at 180°C for about an hour. After that time, check the meat for tenderness. If it's still a bit tough, return to the oven for another 20 minutes. Serve the Siberian-style meat directly in the pots, sprinkled with finely chopped fresh herbs and garlic, accompanied by black bread and sour cream. I wouldn't recommend serving a side dish with this—the meat with mushrooms is filling enough on its own. Instead, serve a light vegetable salad.