Original Brasov steak
Traditional Brasso
Ingredients · Servings 4
- 50 dkg Pork shoulder
- 10 dkg Smoked bacon
- 1 head Red Onion
- 4 cloves Garlic
- 1 tsp Red pepper
- Only
- Breast
- 1 tsp Marjoram
- 1 kg Potatoes
- Oil
Method · 1 h 15 min
- To make the original Brasso, wash, peel and dice the potatoes. Heat oil and fry until nicely browned.
- Meanwhile, wash the meat and cut it into cubes about the same size as the potatoes.
- We also dice the bacon and red onion, but cut them into small pieces. Fry the bacon in a pan, when it is glassy, add the red onion and fry together until light brown.
- Add the pork, fry until white, then sprinkle with paprika, salt, pepper, and add the crushed garlic.
- Pour a little water and simmer the brassoi under a lid until the meat is completely tender. If necessary, replace the evaporated water. When the meat is almost tender, add the marjoram. At the end, not only fat should remain on the meat, but also the stewing juice, which should be about 1 dl.
- Mix the potatoes, previously fried in oil or fat, with the juicy meat. Serve hot with cucumber salad.
