Juicy kremanadles from the oven - Dana Drobnjak
Juicy rump from the oven - juicy, sweet and sour taste.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
Juicy kremanadles from the oven - Dana Drobnjak
Juicy kremanadle from the oven - juicy, sweet and sour taste.
- 6 transoms
- 2 tablespoons of oil
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of brown sugar
- 2 tablespoons of tomato juice
- 1/2 teaspoon salt
- 5 tablespoon of water
- 1 pinch of rosemary
- Heat the oven to 180 degrees.
- Mix oil, vinegar, brown sugar, tomato juice, salt, water and rosemary in a bowl.
- Arrange the sterns in a baking tray. Coat the sternum with half of the mixture, turn to the other side and coat them with the other half of the mixture.
- Cover with foil and bake for 30 minutes, remove the foil, turn the transoms over and bake for another 30 minutes.
