Lamb ear in a Brand 6051 pressure cooker

Category: Meat dishes
Kitchen: Russian
Lamb ear in a Brand 6051 pressure cooker

Ingredients

Mutton 600 g
White onion 2 pcs.
Carrot 2 pcs.
Turnip and rutabaga at will
Garlic 3 teeth

Cooking method

  • Cut the lamb into pieces, about 30 g each, salt and pepper. Onions and carrots - cubed.
  • Lamb ear in a Brand 6051 pressure cooker
  • On "Manual"
  • Stage 1 - 130 degrees, 10 minutes - fry until golden brown. The cover is open.
  • Stage 2 100 degrees, 30 minutes.
  • Stage 3 - 95 degrees - 20 minutes.
  • After completion, add finely chopped garlic, close the lid and heat for 20 minutes.
  • Everything worked correctly!

Note

USHNOE is an old Russian dish. The ear was most often prepared from lamb. They usually cooked in a cast iron, in a Russian oven. Turnips and rutabagas were added for satiety, in pre-Petrine times; then they began to add potatoes. Flour was also added to the sauce.
I don’t like stewed turnips, I don’t have rutabagas, so I got by with carrots. Not bad! Even my husband liked the carrots stewed with meat!

Lamb ear in a Brand 6051 pressure cooker

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