Beaver meat in the oven

We thoroughly clean the meat from all kinds of films and fat (it has an unpleasant smell), put it in a deep bowl according to size and pour a weak vinegar solution. Cover the bowl and send it to the refrigerator for 2 days.

Before cooking, let the water drain from the ham, and let it lie for an hour or two outside the refrigerator.

Stuff the meat with garlic, rub with salt. Cut the onion into rings, and also chop the chili pepper. We cover the beaver with these vegetables from all sides and wrap it in foil (this is necessary so that the released juice does not flow out).

Bake the beaver for half an hour in the oven, preheated to 180 degrees, then for another two hours, lowering the temperature to 150 ° C. After the specified time, we open the foil and check the meat for readiness. If necessary, bake for another 30-40 minutes.

We do not hurry to eat the finished ham, but wait patiently for 20-30 minutes, covering it with a towel (without unwrapping the foil).

Serve on the table with a side dish of baked new potatoes with onions or any other side dish to your taste. The liquid accumulated in the foil during baking can be used as a sauce.

Bon appetit!