Chop chop braised with chili, pear, majesty and marsala

Ingredients for Chop chop braised with chili, pear, majesty and marsala

Instructions for Chop chop braised with chili, pear, majesty and marsala

To prepare the Chop chop braised with chili, pear, majesty and marsala recipe, please follow these instructions:

The neck comb is cut into large blocks of 6x6 cm.
The two kinds of seeds are poured short on a dry forehead until they begin to smell. They are then rubbed into the meat together with salt and pepper. Leave it to stand for a minimum of two hours, but preferably for a day.

The meat is pudded in the flour and brune with good heat in olive oil in a cast iron pan or other thickened pot.

Meanwhile, the garlic, mustard onion, half of the pears and chilli (chopped) are chopped roughly.

When the meat has golden color on all sides, it is picked up and the cut green is then sautéed in the pot without taking color for 5 minutes.
The last minute is added laurel leaves and thyme. The neckpieces are laid on and the whitewash is poured at. It must stand halfway up the meat. Put the lid on the pot (remember it must be able to stand in the oven) and place it in a 160 degree hot oven for 3-4 hours.
Turn the meat once a hour.

The last 15 min. Add peeled corn to the pot. The last half of the pears rub with olive oil, lemon juice, chili, salt and pepper, place in a refractory dish and bake in the oven for 15 minutes. When the meat is finished (it should feel very tender and almost fall apart when pressed), it is taken up with the majors.

The cloud is sieved and cooked to the appropriate consistency. Season with marsala, salt, pepper and lemon juice. The baked pears are cut into coarse tern and mixed with the meat and the majors, put on a dish. The cloud is poured over.

Server possibly. With peeled potatoes in coarse pieces baked in the oven with rosemary, whole garlic and olive oil.