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Home Swordfish Steak With Parsley

Garing Vleis / Thread Meat Recipe

Ingredients

How to make it

  • Fry speck in hot pot untill translucent, add two carrots diced and two onions diced. Fry untill onions translucent take out and keep at side.
  • Add as much of bones as you can.
  • Add 4 bay leaves, 5 cloves and grate half of nutmeg in.
  • Add two cups of vinegar and water to half of pot. (10L Pot)
  • Add salt and pepper to taste. Put on lid and start to cook very slowly until meat start to fall of the bone and become stringy. Make sure pot never goes dry.
  • When meat is off the bone and you can see the bone have no more gelitine left add carrots and onions for an hour.
  • When ready decant on tray and remove all the bones. Now you can put the meat in freezer bags and freeze untill needed. Repeat process until whole carcass was cooked of the the bone
  • Best when done on open fire out side. Use good wood as some of the smoke still make it into the pot for a smoky taste

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The Cook

markgraaff Bronkhorstspruit, ZA

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