Tenderest Carbonate

1 . Stage

We take a loin of meat. Put it on the pan bone side down (fat side up if there is no bone).

2 . Stage

On top, salt, pepper, sprinkle with sugar and rub it in properly.

3 . Stage

Pour oil - as you see it, so that all the meat is poured.

4 . Stage

Preheat the stove to the highest heat. We put the pan and pour the brine near the meat. It can be strained or not, I strained it first, and then I put herbs in the pan for smell.

5 . Stage

Cover with a lid and leave to simmer under the lid for 10 minutes.

6 . Stage

After 10 minutes we open our meat...

7 . Stage

... Turn it over and let it simmer again (without turning down the heat!!) under a lid for another 10-15 minutes.

8 . Stage

Ready meat can be poked with a stick to make sure that the juice is clear and only slightly colored pink. Because if you stew too long, the meat will be dry... Well, that's it. Let's cool it down, slice it up.