Way adagtahay in la rumaysto in buunshaha hilibka lo'da la isticmaalo uu isticmaalo 4 kaliya maadooyinka ugu muhiimsan. Waa wax aad u macaan leh oo qandaraas leh. Waqtiga nasashada ayaa muhiim u ah si loo oggolaado casiirka casiirku in uu dib u qaybiyo inta u dhexeysa baakidhka: haddii kale, waxaa laga yaabaa inuu qalalo ka dib goynta. Brisket waa in had iyo jeer la gooyaa hadhuudhka. Sigaar ama maraq digaag ayaa loo bedeli karaa khamriga guduudka haddii loo baahdo.
Waxa aad u Baahantahay
- 1/2 basal macaan, khafiif ah
- 1/2 koob khamri cas
- Cusbo Kosher iyo basbaaska dhulka madow cusub
- 3 illaa 4 rodol oo hilib lo'da ah, hilib dufan ah
- 1 baakad maraq ah oo qoyan basbaaska
Sida loo sameeyo
- Foorno ku sii foorno 450 F. Layli digsi digsi leh foorno.
- Samee sariirta basasha macaan oo la kariyey oo ku jirta digsiga dubista. Ku dabool badhida khamriga cas .
- Nadiifi dhinaca miisaanka ah ee boodada si deeqsinimo leh cusbo kosher ah iyo basbaaska dhulka madow. Iska ilaali marwo iyo meel sare oo sariirta ah, saliidda sare.
- Daadi dusha sare (baruurta-dhinaca) ee brisket si siman ula dhexaadinta maraqa basasha qalalan iyo bacriminta madow ee miro cusub .
- Ku rid foornada kulul, qaawan, iyo dubi ilaa 15 daqiiqo. Ka saar digsiga dubista oo si adag u dabool faashad. Kulaylka hooseeya ilaa 325 F. Dib ugu noqo digsiga foornada oo dubi 1-2 saacadood dheeraad ah.
- Ka saar digsiga foornada oo naso, wali daboolo, ilaa 15 daqiiqadood. Soo saar oo iska daa 15 daqiiqo oo dheeraad ah ka hor intaadan jarjarin boodhkii oo dhan si aad u adeegto.