Sønderjysk surrib 02

Ingredients for Sønderjysk surrib 02

Instructions for Sønderjysk surrib 02

To prepare the Sønderjysk surrib 02 recipe, please follow these instructions:

The meat must be without rind, and one can safely cut fat by at your request. The meat is covered with boiling brine-water and vinegar in the above conditions-which brought to the boil and skimmed. The meat is cooked tender at low heat, taken up and cool completely. The soup is creamed off the boil in and carefully add the macerate isinglass battle it out cut into slices and place in a bowl. Geleen is poured over, then battle it out is covered. Surribben be made cold, to geleen is stiffened, like for the next day.