My Spanish grandmother taught me this trick. These lard jars are always in my fridge 

My Spanish grandmother taught me this trick. These lard jars are always in my fridge
These lard jars are always in my fridge! Why don't I fry lard anymore?
I regret not learning this secret 20 years ago! Everyone will be amazed
I don't fry lard anymore! These lard jars are always in my fridge! I've been doing it for 20 years, I've never failed🤚
Cooking recipe and ingredients:
1.8 kg lard (brisket).
Rinse well, dry and divide into 4 pieces.
Place the chopped lard pieces in each 750ml jar.
Add 2 cloves of garlic to each jar.
Bay leaves.
Mixture of peppercorns.
Dry mustard is grainy.
2 cloves each.
2 liters of water.
160g salt.
Bring water to a boil.
Fill the jars with boiling salted water.
Sterilize lids in boiling water.
Cover the jars with lids without closing them completely.
Place a kitchen towel in the bottom of the pan.
Place the jars in the pan.
Fill with water.
Cover with a lid and cook over low heat for 2 hours.
700-800 g potatoes of approximately the same size.
Halve the potatoes.
Fill with water.
Add 1/2 tablespoon salt and cook over low heat for 20 minutes.
Chop 1 onion.
2 tablespoons vegetable oil and 20 g butter.
Fry the onion over medium heat until translucent.
Chop 1 pepper.
Mix well.
Salt.
Black pepper.
1/2 teaspoon dried basil.
1 teaspoon paprika.
Fry for 1-2 minutes over medium heat.
Add boiled potatoes.
Mix well.
Cover and cook over low heat for 10 minutes.
2 hours later.
Screw the lids tightly.
Cover with a kitchen towel and let cool completely.
4 cloves of garlic.
Parsley.
Mix well.
Grate 50-60 g of cheese on a fine grater.
Cover and cook over low heat for another 5-7 minutes.
After the jars have cooled, place them in the refrigerator until completely solid.
Our delicious potatoes are ready.
Sprinkle with spring onions.
mmm...how delicious!
After the jars have hardened, leave 1 jar in the refrigerator to use.
And we put the remaining jars in the cellar or pantry for storage.
Did you like the recipe? Leave me a comment.
Bon appetit!
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