The recipe is very simple:
2 kg of meat - 1 large kiwi or 2 small.
Ripe mash with your hands and mix with meat and solid kiwi cut into small pieces also mix with meat. Spices and onions as usual love.meat has always been soft in just half an hour!!!Garnet 2 PCs(preferably not pomegranate juice namely grenades) or a glass of juice, 2/3 Cup dry red wine (about 150 mg), onions (a lot) is about 4 kg of meat. Once salt is added, because the meat juice will give, and need the juice to keep. Leave for 10-12 hours (I left overnight, but if the meat will last longer - do not worry), about 1.5 hours before frying - add salt, mix.
And another "secret" when you start "fry" meat... first the meat on the skewer (or grid) to seal fire, i.e. on an open fire a little support, just a few seconds. The meat is instantly covered with a crust and juice remains inside. And then to do barbecue as usual...
- Pour meat highly carbonated mineral water and under oppression for 2 hours, then drain excess water add all the spices and mix with mayonnaise or sour cream someone like that and leave for 10-15 minutes and fry.
Any hard meat is soft.
Bon appetit!
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