Ingredients:
- beef – 5 kg;
- large onions - 5 pcs.;
- head of garlic;
- big lemon;
- pepper mixture;
- coriander;
- salt;
- vegetable oil.
Cooking process
In order for such a large piece of meat to be marinated, a special marinade is needed. For it you need to grate the onion and garlic on a fine grater. The juice of one lemon is squeezed onto them.
Salt, ground peppers and coriander are also added. Vegetable oil is poured on top.
Next, the meat is cut with a knife in one or several places and coated with marinade. This will allow it to be fully saturated with the flavor of the spices.
While the meat is marinating, you need to dig a large hole and light a fire in it.
Firewood is added as it burns. Ultimately, you need to have an almost full pit of coals by the time of cooking.You will have to wake up several times at night with an alarm clock and add more logs.
On the second day, the meat is cleared of any remaining marinade. There should be no onion left on it, as it will burn and give unnecessary bitterness.
Then it is wrapped in thick foil. The more layers there are, the lower the risk that the meat will bake unevenly or burn on top.
In the pit you need to rake the coals and throw in a piece of meat wrapped in foil.
It is necessary to completely cover it with coals so that they are on the bottom, top and sides.
Then the hole is covered with earth.
A new fire is lit on top of the embankment and maintained for 4-5 hours. Without it, such a large piece will draw all the heat from the coals, but will remain raw.
After 4 hours, you can stop adding wood and cover the top coals with iron sheets.
After 5 hours from the start of cooking, the meat is dug out from the coals and left in foil for half an hour.
Then it can be served to the table.
The process is certainly long, but the taste and appearance of the piece are worth trying this dish at least once in your life.
