Millet Porridge with Beef Brisket

Instead of beef brisket, you can use pork or lamb ribs.

Ingredients

• 350 g millet groats
• 400 g of beef brisket
• 2 medium onions
• 1 medium carrot
• vegetable and butter
• salt, freshly ground black pepper

Directions

1. Pour 2 liters of boiling water over the meat, bring to a boil again, salt, remove the foam. Add 1 onion and 1 carrot, coarsely chopped, cook for 1.5–2 hours. The meat should be tender.
2. Remove meat from bone, if present, and finely chop all meat (including connective tissue and fat). Strain the broth.
3. Peel and finely chop the remaining onion. Pour some oil into a heavy-bottomed saucepan, add the onion and fry until soft, about 5 minutes.
4. Rinse the millet very thoroughly, in 6–7 waters - the flowing water should be completely transparent. Put the millet to the onion, fry for 2 minutes.
5. Pour in 700 ml of broth, add the meat, bring to a boil, pepper and cook, covered, until all the liquid is absorbed and the cereal is boiled, about 25 minutes. When serving, put a piece of butter in the porridge.