Isbjørn a la Riel

Ingredients for Isbjørn a la Riel

Instructions for Isbjørn a la Riel

To prepare the Isbjørn a la Riel recipe, please follow these instructions:

The meat is rinsed in fresh water to remove grass and other impurities.

The meat is cleansed for barriers and tendons.

The meat is cut into slices of approx. 1 cm thick, across the muscle, so there are no long muscle fibers in the pieces.

Lay the meat on a board or something, and sprinkle with plenty of freshly squeezed pepper on one side.

Melt butter or musk sebum on a forehead, at high heat.

When the butter is rushed off or the tallow is hot, put the meat on the forehead, with the pebble side down.

Do not turn down the heat.

Sprinkle freshly ground pepper over the meat in the forehead.

Step 2 minutes on each side.

When the meat is fried on both sides flambered with heifers or cognac.
Take care not under the hood and hold your forehead away from you, it is hot and the flames can become high ....

When the spread is burned, the meat must stand and pull for 10 minutes.

Sprinkle with coarse salt, just after flaming.




tips:
Served without anything. Be sure to buy controlled meat, or have a deal with a prisoner you can trust - otherwise there is a risk of trikins.