Ingredients

Cooking

1 . Stage

Cut the meat into slices 1-1.5 cm thick.

1. Stage. Cut the meat into slices 1-1.5 cm thick.

2 . Stage

Grind pink pepper, barberry, sumac, garlic and salt in a mortar until smooth.

1. Stage. Grind pink pepper, barberry, sumac, garlic and salt in a mortar until smooth.

3 . Stage

In a bowl mix the vinegar and soy sauce, add the chopped spices.

1. Stage. In a bowl mix the vinegar and soy sauce, add the chopped spices.

4 . Stage

Dip each piece of meat in the marinade and put it into a bag TM FORESTER, add the rest of the marinade to the bag. Put it in the fridge overnight or you can leave it for 1 hour at room temperature.

1. Stage. Dip each piece of meat in the marinade and put it into a bag TM FORESTER, add the rest of the marinade to the bag. Put it in the fridge overnight or you can leave it for 1 hour at room temperature.

5 . Stage

We will roast meat on a very handy grill TM FORESTER, which was perfectly matched to our mini-brazier.

1. Stage. We will roast meat on a very handy grill TM FORESTER, which was perfectly matched to our mini-brazier.

6 . Stage

Check the readiness of meat with a knife, piercing it near the bone, if the juice is transparent, then the meat is ready. Serve at once, with your favorite side dish. Bon appetit!

1. Stage. Check the readiness of meat with a knife, piercing it near the bone, if the juice is transparent, then the meat is ready. Serve at once, with your favorite side dish. Bon appetit!