IWundlu inyama enjalo enhle. Angikuthandi kuphela ukunambitheka kodwa futhi ngoba inyama enjalo elula ukupheka. Kumele kube nenani le-briefest lokupheka ukuze lihlinzeke bese lihamba lizophumula . Lokhu kuzodala imvu elula, enomnandi, enomnandi.
Kulo iresiphi yegundlu eligcobe ne-Madeira sauce, umlenze onobhontshisi ugosiwe kakhulu nge-drizzle yamafutha kanye namakhambi amasha. Yini eyenza isidlo esivelele ngokukhethekile yi-sauce. Ukusebenzisa ama-juice akhishwe ngesikhathi sokuphumula, ama-residu okugcoba, isitokisi kanye nophuzo oluncane kakhulu uzothatha ngokushesha futhi kalula ube nesoso. Ngikisela i- Madeira kodwa ungasebenzisa noma yiliphi iwayini elimnandi noma i-sherry. EFrance, ngikhumbula ngidla lesi sinqama sewundlu esinomsoco othakazelisayo besebenzisa i-Pineau de Charentes, i- Sauternes , iwayini lesitayela.
Okuzokwenza
- 1 lb./500 g. umlenze wegundlu (ubhontshiwe futhi ugoqwe, cela umcibisholo wakho ukukwenza lokhu)
- 1 kuya 2 wezipuni amafutha omnqumo (extra virgin)
- Ambalwa ama-sprigs asemhlophe e-rosemary
- 1 i-pint / 500 g. inkukhu stock (emnyama)
- 50 ml. Madeira (noma i-Pineau de Charentes / iwayini elimnandi noma i-Sherry)
- Usawoti kanye nomnyama omnyama ukunambitha
Indlela Yokwenza
Lungisa ihhavini ku-220 ° C / 475 ° F / Gesi 8
Gubha yonke imvu nge-generous smear yamafutha omnqumo.
Beka iwundlu emgodini wokugcoba, phala lokhu ube yithini yokugcoba bese ubeka i-rosemary phezulu.
Beka i-tin kuhhavini eliphefumulelwe bese ugosa imizuzu engama-45 engavamile, amaminithi angu-60 okuphakathi ukuze kwenziwe kahle.
Shiya iwundlu ukuze liphumule, (bheka inothi ngezansi) ehlanganiswe epholiseni bese efakwe ithawula lokugeza lokubamba okungenani imizuzu engama-30, 60 uma ukwazi.
Thela amafutha kuphela ku-tin yokugcoba kanye nendawo ngokushisa okuphezulu phezulu kwesitofu kuze kube yilapho ubhema kancane. Thela utshwala okhethiwe bese unciphisa isiraphu ukusika up okusele phansi epanini.
Engeza isitokisi sezinkukhu kanye nanoma yimaphi ama-juice akhishwa yiwundlu elisele. Nciphisa izingxenye ezimbili kwezintathu. Lungisa ukusikhipha bese ufaka ku-1/4 isipuni sebhotela elibandayo. Gxila ngesihlava esihle emkhunjini we-gravy bese uhlala ushisayo.
Uma imvu iphumule kahle, faka kancane futhi usebenze ngamacwecwe ashisayo azungezwe i-sauce.
Ukuphumula iWundlu Inothi
Kubaluleke kakhulu lapho upheka imvu ukuze uyivumele. Lokhu kuvumela amafayili enyameni ukuphumula emva kokushisa kokupheka. Ukuphumula kwezintambo kwenza inyama ibe lula futhi ithenda uma isetshenziswa.
Ukuze uphumule iwundlu, libophe emaphoyiseni bese umboza ngethawula elithambile ukuze ulifake. Njengoba izinsimbi ziphumula, ama-juice akhululwa, kufanele asindiswe futhi asetshenziselwe ukuphuza umsizi. Khonza iwundlu emaceleni ashisayo futhi lokhu kuzobuyisela ukushisa okwanele kulezi zingcezu ngaphandle kokupheka ngaphezulu.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 370 |
| Inani lamafutha | 27 g |
| I-Fat egcwele | 10 g |
| I-Fat Unsaturated | 13 g |
| I-cholesterol | 106 mg |
| I-sodium | 206 mg |
| Ama-carbohydrate | 1 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 29 g |