This is the traditional meat that is cooked on Easter and I usually hated it! Until this year when it was really well done (the cook is in the picture, a big THANKS), so now it’s my favourite. I can’t wait to make it again and again and again…
So here’s the simplest recipe in the world: chop the meat in somewhat little pieces to get done really well, mix with salt, pepper, fresh mashed garlic, thyme and a glass of wine; put the mixture in a bag and keep in the fridge until the next day.
Take an oven tray, put the meat and a little oil and water just to cover the meat and then cook for about 2 hours in low heat. With around 15 minutes before it’s done, add another
Then enjoy in Romanian style with mamaliga (polenta) and pickles (cucumbers and melons in the picture).