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Kishke (stuffed derma)
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| Artist: |
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| Categories: |
Eastern European, Ethnic, Exotic, Meats, Russian |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Beef liver | | 1/2
| lbs | Beef lung (optional) | | 1/4
| lbs | Ground beef | | 2
| cup | Raw rice, rinsed & drained | | 1
| tbsp | Fresh coriander, chopped | | 2
| tbsp | Salt | | 1
| tbsp | Pepper, or to taste | | 3
| | -ft large intestine of beef | | | - well cleaned and | | | - prepared for stuffing | | 4
| each | Ribs of celery, halved | | | -horizontally | | 1/3
| cup | Onion, sliced | | 3
| each | Bay leaves | | 1
| tbsp | Peppercorns | | 4
| quart | Clear beef stock |
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Procedures:
| 1 | Char the liver over charcoal or under a gas or electric broiler to kosher. | | 2 | Cut the liver into ?inch cubes. | | 3 | If used, boil the lung in water for ?hour. | | 4 | Cool and cut into ?inch cubes. | | 5 | In a large bowl, mix together well the liver, lung (optional), ground beef, rice, coriander, salt, and pepper. | | 6 | Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand. | | 7 | Sew up the opening. | | 8 | On the bottom of a large pan, put the celery, onion, bay leaves, and peppercorns. | | 9 | Pour in the clear beef stock. | | 10 | Bring to a boil over moderate heat and add the stuffed casting. | | 11 | Half-cover the pan and reduce the heat to low. | | 12 | Cook for about 45 minutes or more, until the skin is tender. | | 13 | Serve the kishke warm, sliced. | | 14 | Remove the bay leaves and serve the clear soup separately. | | 15 | Makes 10 to 12 servings |
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