Take the best beef, right down to the tenderloin. Cut into medium-sized cubes, and the fat tail into square thin slices - just for smell. String on skewers, salt with coarse salt, fresh black pepper and carried to the grill!
Only vinegar is prepared in advance. Take the best one - wine, apple - put in it chopped garlic cloves, black peppercorns, red pods, dill, coriander with whole seeds and whatever else your heart desires - up to rosemary, thyme and other fragrant and tasty herbs, spices and spices. Almost all of them willingly give their taste and aroma not only to oil, but also to vinegar.
While grilling the kebab on the hottest, most powerful coals, sprinkle the meat with vinegar as soon as it has been turned. The piece turned brown on the side facing the coals, turned and immediately doused with vinegar. The pores opened in the meat will readily absorb fragrant, tasty vinegar.
The same vinegar can also be poured over thinly chopped onions, which are usually served with barbecue along with herbs. Take my word for it, and even better - check it out - it's very tasty! It's really, really unexpectedly good.
I understand that many have memories of unsuccessful kebabs marinated with vinegar. But it's not like that here! Everything is completely, completely different!
Azerbaijan is famous for its kebabs! What is cooked in Azerbaijan on the grill - meat, fish, chicken and even potatoes!
In 2008, I brought this recipe back from my culinary expedition, and Russian culinary specialists liked it so much that it was sold very widely - everyone has not prepared it since then.
But, as the author of the adaptation of this recipe, I allowed myself to once again pay attention to some of the subtleties of cooking potatoes with fat tail, lamb fat.
However, you can cook with any product, up to bacon and ham - it will be delicious, I promise!
A veal or lamb side rolled into a ring with ribs and a ridge outward, as you just saw in the preview, and baked right like that whole in the oven, in the old days they called the crown. The same part of the carcass is called loin, from the French word carre, which means square, because if you cut out the 7 best ribs for baking, then the dorsal muscle above them is a square.
Despite the fact that the loin is by far the most expensive part of the calf carcass, cooking it is not as easy as it might seem. The fact is that the meat located on the surface of the ribs is a layered structure: a layer of meat, a layer of film (connective tissue), small layers of fat. Meat of this kind is usually boiled or stewed for a long time. But how to cook such meat on the grill?
There is only one way out - this part of the meat must be well, literally to a crisp, fry!
But next to this meat is the very tender, very tasty and soft muscle, which should not be overcooked in any case, otherwise it will turn into something dry, tasteless, and even so hard that you can’t chew it!
How to be?
Listen carefully! To begin with, pour over the whole loin with good, very tasty and aromatic wine vinegar, salt and pepper. Let the meat stand in this form for an hour or two, while the brazier warms up properly.
But for the first stage of cooking coals on the grill, there should be little, all the burning coal should be moved closer to the sides of the grill, and to the side where the ribs will be, move more coal. The center of the brazier can be completely freed from coal. The heat should be weak and come more from heated bricks than from coals.
String the loin on two skewers - one along the same muscle, and the second along the lower edge of the ribs. Lay meat down over the grill and leave the meat alone for 20-25 minutes, until the meat on the ribs is baked to red and begins to crackle.
Now remove the workpiece, cut along the ribs, grease with a thick marinade based on fruit purees (you can take Azerbaijani fruit sauces, which are usually served with barbecue and add spices and a little salt to taste, or you can not be smart and take the Maheev marinade for BBQ and make sure that if you use it wisely, it's just a great product!), and now bake very quickly, on hot coals, literally two minutes on each side. The veal in the muscle that runs along the ridge has already been heated up to 30-40 degrees, it needs very little time to cook to the best degree of readiness.
You can control the readiness temperature inside the pieces with a thermometer (not higher than 56C, I’m saying for sure) or with a touch - you need to feel how hard the meat is. It will never be as soft as it was when raw.