I soaked it for 36 hours with water, salt, whole mustard seeds and apple cider vinegar. That is what you see out of the bag. I then separated it into 6 pieces, quickly browned the meat in butter then set the pieces aside. I sauteed the garlic, mushrooms, carrots and onions in olive oil fallowed by deglazing the pan with chicken stock. I used salt, pepper, thyme, fresh rosemary, mustard and cayenne pepper to taste. I put raw sweet cubed potatoes and the meat on top of the veggies and filled it with enough chicken stock to cover the meat. I let it simmer on low heat for 8 hours. For a meat with hardly any fat, it was quite tender and it's texture was very close to chicken.
Thanks, give it a try if you get the change. Just make sure it isn't covered in fleas, parasites and its liver is clean/free of spots. Otherwise, let the crows have it.
@Spike_9 Sounds like we did some similar things. I didn’t leave mine in brine for more than 2 hours and used white vinegar. Do you think leaving the meat in the brine that long is better? If so for what reason? I used some of the same seasonings and veggies. Yes, very lean and tender meat. I also slow cooked mine for 6-7 hours on low heat. I think I messed up by leaving a few pieces in the sauce pan too long during the browning process. This caused a few pieces to be drier than I like - mainly sections of the back straps. Your description is very accurate. Thank you for sharing.
