Many thanks to everyone for the praise! Very nice!
The meat is delicious. I caught my husband dragging along a piece and eating on the sly with parsley. In my life I didn’t bite, but here.
Ksyusha, but you still waited until the end of the ripening of meat, not everyone can stand 5-6 hours ...
Marish, my meat ripened for almost 12 hours, a whole night. I'm telling you.The good thing about a pressure cooker is that you can refer to high pressure and not open the pressure cooker for as long as I need. And when everyone has settled down, quickly take out the already cooled meat and put it in the refrigerator.
Previously, they made a similar yummy in an airfryer and a cartoon, now I will do it in my pressure cooker.
Oksana, you can bake it in AG and put it out in a slow cooker. For AG, you need to wrap the meat tightly in foil.
The original recipe, apparently, was for the oven, because my notebook says: ".. tie with thread, wrap in foil (or a sleeve). 180 * C - 1.5-2 hours ... Last 30 minutes open meat ... "
But you can do it in MVD.
I don't have a slow cooker. But I think it will turn out no worse in it. Only in time I do not know how long. The main thing is that the meat remains dense, does not break down into fibers. So that it doesn't look like stew, because there will be a lot of juice.
At nightAND you have to do these things .. at nightAND...
Yes, Anya, that's right, you have to do it at night. Otherwise, the guard bastion will not stand during the day. They won't even let you cool down.
