Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cameline meat brewet. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
OPTION: The original receipt calls for breadcrumbs (see note below); if this sauce is not being used to make Cameline Meat Brewet, it may be thickened by. Cameline Meat Brewet - beef pickled in Cameline Sauce. English Beef Roll in Mustard Sauce - a traditional English recipe of baked ground meats served with Mustard Sauce.
Cameline Meat Brewet is one of the most favored of current viral meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Cameline Meat Brewet is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have cameline meat brewet using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cameline Meat Brewet:
- Take 2 pounds beef or meat
- Get 1/8 teaspoon ground black pepper
- Make ready 1 teaspoon butter, or olive oil
- Take 1 teaspoon salt
- Prepare As needed cameline sauce see my recipe
Healthy Unique Tasty Cameline Meat BrewetQuickly. Recipe: Yummy Cameline Meat Brewet with OnionsReviews. Recipe: Yummy Spaghetti and Crab MeatLow priced. Cameline (/ˈkæməliːn/ KAM-ə-leen) was a fabric material used in the Middle Ages for cloth.
Steps to make Cameline Meat Brewet:
- Cut the beef or meat into strips.
- Heat a pan adding the butter or olive oil, salt, and pepper.
- Add the strips of meat and stirfry till done. Let it cool.
- When cooled add to a jar and cover with the cameline sauce.
- Let rest for 3-4 hours. Then refrigerate 4 days to a week.
- Agitate daily with a good shaking.
- Serve warm or cold. I hope you enjoy!
By tradition it is commonly thought to have been originally made of camel's hair in Asia. It was imported from Cyprus and Syria into Europe. Sear the camel meat on the grill or in an oiled heavy pan or Dutch oven on the stovetop. Since you have to braise camel low and slow, you have to sear it hard and early. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and.
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