Mix this with meat – and Buzhenina will turn out juicy, fragrant and delicate. A very simple recipe

“Among the festive dishes of meat, Buzhenin occupies a special place. Either Easter, or Christmas, or another important event, on the table in many families it is definitely worth it – juicy, fragrant and tender. But it is actually very simple to cook Buzhenin if you know a few secrets. We can also do delicious sandwiches. We share a buzenina recipe in the envelope, with the addition of a well -well -haired garlic”, with the addition of a well -off -ambassador. ” – It is said on the site.

Ingredients:

• 1.2 kg of pork (back or gap);
• 10 cloves of garlic in meat and four cloves in water;
• 20 g of American mustard;
• 20 g of honey;
• Salt to taste.

Cooking

1. Run the peeled cloves of garlic in salt. Make cuts in the meat and insert on the clip.
2. Pour water into the container, add salt, four cloves of garlic and bring to a boil. There should be so much water so that it covers all the meat. When the water boils, lower the pork into the pan. Reduce the fire and cook for 15–20 minutes.
3. Remove the pork out of the water, transfer to the parchment and wrap with the envelope. Put the oven preheated to 180 ° C for an hour.
4. Mix mustard and honey in a bowl. After an hour, remove the bozenin, open the envelope and grease the meat with a honey mixture.
5. Return the meat to the oven for 20 minutes. Give me a finished bujenin to cool.