Nqaij npuas loin nyob rau hauv lub qhov cub

Nqaij npuas - nqaij, carved nqaij npuas tuag raws tus txha nqaj. Nws kuj yuav raug laws ntawv tau cov los yog pob txha, thaum xws tej yog tsim nyog tias txhua daim tseem nyob rau hauv lub ridges. Loin tau kib, ci los yog ua noj. Nws yog heev six thiab kev sib tw nqaij uas yog haum rau qhov kev npaj ntawm ntau yam tais diav: tsuas, kebabs, ci nqaij npuas loin nyob rau hauv lub qhov cub, grilled nyob rau hauv ib pab yias los yog ib tug barbecue. Brisket yog heev nrov nrog chefs thiab housewives. Los ntawm nws txiav tsuas (nrog pob txha) los yog steak (boneless).

Tais nrog lub npe "nqaij npuas loin nyob rau hauv lub qhov cub" yuav tsum npaj kom txhij raws li daim ntawv qhia xam xwb 8-10 hom servings ntawm cov hauv qab no set ntawm cov khoom:

• 2 diav ntawm zaub roj;
• 2 tablespoon butter;
• 2 tag nrho nqaij npuas tenderloin (txhua 500 g);
• ½ khob tws kav;
• ½ khob tws carrots;
• 1 lub taub hau tws dos;
• ½ khob hlais nceb;
• 2 diav qhuav caw dawb;
• 1 khob nyuj los sis nqaij qaib broth;
• 2 diav hmoov;
• Ntsev thiab kua txob;
• Zaub txhwb qaib.

Preheat qhov cub rau 325 degrees. Nyob rau hauv ib tug hnyav skillet los yog saucepan, yaj lub butter. Thaum nws puv, nteg tawm cov nqaij thiab Fry kom txog thaum xim av nyob rau hauv tag nrho cov sab. Noj tawm lub nqaij, thiab ces ntxiv kav, carrots, dos thiab nceb. Fried txhua yam thiab poured lub cawu cub, ua noj rau txog 5 feeb, ntxiv hmoov, stirring, tseem ua noj ua haus rau 2-3 feeb. Cov ntses yuav tsum nkoog, ces nws caij nrog kua txob thiab ntsev. Ci zaub mov roj nrog zaub roj. Nqaij muab tso rau hauv lub cev, kua nchuav rau nws nrog zaub thiab nceb. Npog thiab muab tso rau hauv lub qhov cub rau 1 ½ teev los yog kom txog rau thaum kev sib tw uas. Tom qab lub nqaij npuas loin nyob rau hauv lub qhov cub yog npaj txhij, nws yog muab tshem tawm, kis tau rau ib tug platter, sprinkle nrog zaub txhwb qaib nerezanyh.

Thaum ci brisket nyob rau hauv lub qhov cub puv nyuj nyoos thiab flavorful, yog hais tias nws yog siav nyob rau hauv Calvados. Ua li no, ua noj tus ntses muaj zog (40 degrees) ntawm Kua brandy, Calvados, tab sis nws tsis yog ib txwm muaj. Es tsis txhob Kua brandy, koj yuav tau siv ib sib tov ntawm 2 dia ntawm dia ntawm tej txiv kab ntxwv liqueur thiab 1 diav ntawm txiv qaub kua txiv noj mov, no thaum lawv tseem hloov lub saj ntawm lub zaub mov, tab sis nws puv tawm ib qho kev nthuav kev xaiv. Nqaij npuas loin yog tam sim no yooj yim mus yuav nyob rau hauv loj supermarkets. Txawm li cas los, nyob rau hauv no daim ntawv qhia nws (yeem) yuav hloov los ntawm nqaij qaib los yog cov qaib cov txwv ob lub mis. Ob lub mis yog muab faib nyob rau hauv ib nrab, yog hais tias lawv yog tuab heev, los yog ua noj tag nrho. Hlais qaib ntxhw los sis nqaij qaib raws li nqaij npuas. Yuav kom npaj 4 servings koj yuav tsum:

Rau cov nqaij:

• 750 g nqaij npuas tenderloin, nws yog txiav mus rau hauv 2 cm tuab yas.
• Ntsev.
• Cov kua txob.
• 2 diav ntawm zaub roj.

Rau cov ntses:

• 1 diav ntawm butter.
• 170 g ntawm hlais nceb.
• 3 diav ntawm brandy Calvados canteens los yog lwm yam kua brandy.
• ½ khob ntawm nqaij qaib broth.
• ½ khob whipped cream.
• 2 dia hmoov pob kws tshuaj yej.

Rau kho kom zoo nkauj:

• 1-2 dia tws tshiab thyme tshuaj yej.
• 1/3 khob coarsely tws thiab toasted hazelnut.
• 1 diav tws tshiab zaub txhwb qaib.

Lub qhov cub yog rhuab mus 350 degrees. Sprinkle cov nqaij npuas daim nrog ntsev thiab kua txob. Yaj 2 dia dia ntawm butter nyob rau hauv ib tug skillet tshaj medium tshav kub. Kis nqaij npuas slices kib kom txog thaum Golden thiab ua haujlwm nqaij nyob rau hauv 2 liter frypot. Rau ib tug ntses yias, ntxiv 1 diav ntawm butter, tom qab cov roj heats, kis tau nceb, kib nyob rau ib lub medium tshav kub rau 2-3 feeb. Ncuav nyob rau hauv lub nceb brandy, kua zaub, seasoned nrog kua txob thiab ntsev, sib tov lub twb hau feeb 2. Ncuav ntses nrog nceb tag nrho nqaij npuas kaw frypot ntawv ci los yog hau. Muab nyob rau hauv ib preheated qhov cub rau 30 feeb los yog kom txog rau thaum cov nqaij mos. Nyob rau hauv ib lub tais me me qab zib thiab cov hmoov txhuv nplej tov, lub sib tov twb poured mus rau hauv ib tug cub tawg ntawm nqaij sawb. Ua 5-10 feeb los yog kom txog thaum lub kua thickens. Thaum lub nqaij npuas loin nyob rau hauv lub qhov cub yog npaj txhij, hazelnuts tov nrog thyme thiab zaub txhwb qaib, sprinkle lub nqaij nrog no sib tov.

Nqaij npuas yuav siav nrog lws suav ntses, nws puv tawm heev six sirloin rau tus pob txha. Nyob rau hauv lub qhov cub nws yog npaj rau ntawm ib tug kub ntawm 325 degrees. No tais koj yuav tsum tau:

Rau cov nqaij:

• 2 kg ntawm nqaij npuas loin nrog cov pob txha, txiav kom txhua daim yog ribs.
• Diav ½ teaspoon ntsev.
• Diav ½ teaspoon kua txob.
• Thyme.

Rau cov txiv ntses:

• 1 khob lws suav jam.
• ¼ khob ntawm vinegar (liab).
• 2 diav teeb pob kws phoov.
• Diav ¼ me nyuam diav av nutmeg.
• Diav ¼ me nyuam diav av cinnamon.
• Diav ¼ me nyuam diav av cloves.
• ¼ khob daim (yeem) almond.
• Diav ¼ me nyuam diav ntsev.

Skillet kib nyob rau hauv txhua daim ntawm nqaij npuas loin nrog cov pob txha, ces txawm lig los plhws nrog ib tug sib tov ntawm ntsev, kua txob thiab thyme. Hloov cov brazier, capped thiab muab tso rau hauv ib lub preheated 325 degree cub rau 2 ½ teev. Tov nyob rau hauv ib saucepan tag nrho cov khoom xyaw rau tus ntses (tsuas yog almonds). Thaum tshav kub kub rau boiling thiab boil feeb 2. Ntxiv almonds, ntses sab laug mus rau simmer yias feeb ntawm 20. Qhov no ntses maj mam watered (tsis tsawg tshaj ib zaug txhua txhua 30 feeb) ci. Thaum cov nqaij yog npaj txhij, nws yog muab tshem tawm, lub kua yog tau txais kev pab nyias los ntawm cov nqaij.