Carbonad

1. Stage

The recipe is so simple that this is pretty much all we need. We take the meat from the loin part - escalope. Please don't make a mistake - loin with ribs cut out is not the right thing... We need a "clean" escalope, or - batter, cured fillet, carbonad - whatever you want to call it...

2. Stage

Combine the mixture of peppers, salt and crushed garlic in a mortar and grind thoroughly.

3. Stage

Rinsed, peeled and dried meat put in a convenient bowl and rub a "porridge" of garlic and spices.

4. Stage

Wrap the container in clingfilm and put it in the fridge for 1-2 days.

5. Stage

When the time is up, take the meat out of the fridge and wrap it in two layers of baking paper. WARNING: One edge of this "roll" should be made as a pocket, which you can quickly open and close back up.

6. Stage

Send the rolls to an oven heated to 200°C for 1.5 hours (maybe 1 hour and 15 minutes, maybe more than 1.5 hours - see your oven). It is important that the meat is baked fat-side up.

7. Stage

We take the bundle out of the oven, open the "pocket", pour out the liquid and immediately put the meat under the press. I had a little hitch with the press: usually I use something round - either a jar or a tank poured with water... But here both the pot and the piece of meat were rectangular! I remembered there was a stack of bricks lying in the yard. Why not? It doesn't look very photogenic - but it's "cheap, reliable and practical". After it has cooled completely, we place it in the fridge for 12-14 hours. With the same unfortunate brick, which probably got there for the first time.

8. Stage

That's the cut...

9. Stage

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