if we are talking about pork, then any even the most inexpensive cut will do, explains chef vyacheslav lepikhovdo it right and just like according to gost, then season the pork only with fried bay onions, a leaf and a couple of peppercorns, and if the producers are envious of crocodile, then you can develop your own, then with cilantro, rosemary, thyme , cinnamon, and juniper berries. they will give us a bright spice of just such a straight forest. we make a hole to smoke and put the spout in there. fatty meat is immediately sent to a jar, and pieces from dietary cuts are poured with melted butter . carbonate tends to dry out. even if it is stored exactly in its own way, it’s still all squeezes out the juice. you become dryish, and the butter directly penetrates everywhere into its structure, the meat becomes softer, and the stew is juicier. this dish is for the unpretentious from the head of the academy in the chefs of france, messiah kurdi, one of the specialties is canned beef and it's hard to believe, but all these ingredients for it are stewed canned beef. this is not a second rate dish. e