When the Nail Stew is served, someone always declares that they only want "just a little bit". Sticky finger, clean plate, zero elegant detours. This can be started with a knife and fork, rarely finished. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Clean the nail thoroughly, roll it in the onion-pepper base. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Season, pour enough water to almost cover it. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook on low heat for 3-4 hours until the meat falls off the bone. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- At the end, thicken the juice without a lid, serve with bread and pickles. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Cut the nail lengthwise and crosswise; he flexes more easily and wrestles back less at the plate.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.