Composition / ingredients
Cooking method
To begin with, the udder needs to be boiled. If you are doing this for the first time, I will say right away - the process is simple. Wash the udder cleaned from the shell and excess fat well with running water, put it in a saucepan. Fill the udder with cold water for 2 hours. Then change the water to clean, lower the onion peeled from the husk into the pan. Cook for 1-1.5 hours over moderate heat, add salt and pepper in the process.
So, you already have boiled beef udder. Now we will deal directly with the preparation of boiled pork. To do this, mix mayonnaise, crushed garlic, salt and pepper in a bowl. With this mixture, rub a piece of udder thoroughly, without cutting, right as it is, from all sides.
Peel the onion and carrot and cut them into circles. Put them on the bottom of the baking dish greased with vegetable oil, sprinkle with salt and pepper. Put the beef udder on the vegetables. Place the mold in a preheated 200 degree oven for 20-25 minutes.
The finished dish can be served both hot and cold, cut into slices.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Cow udder - 173 kcal/100g
