Ingredienser 4 pers:
1½ kg benig kalvbringa
matfett till bryning
1 tsk salt
vitpeppar från kvarn
2 - 3 lagerblad
5 - 6 kryddpepparkorn
cirka 5 dl vatten
Stycka bringan i portionsbitar och bryn 8 - 10 bitar åt gången, salta och peppra. Flytta över de brynta bitarna till en stekgryta. Tillsätt lagerblad och hel kryddpeppar och vatten och låt kalopsen bräsera (koka) långsamt under lock i en timme och utan lock ytterligare en timme. Vätskan skall koka in så mycket att det endast återstår en bottenskyla. Grytan måste passas noga så att kalopsen inte kokar torrt. Då får man slå på ytterligare lite vatten. Serveras med kokt potatis och inlagd gurka.
Kommentar:
Detta är ett bra sätt att laga till billiga delar av kalv. För en som tycker om att knapra på ben är detta en ypperlig rätt. Vanlig kalops brukar man reda av med mjöl men denna låter man istället koka ihop.
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