u/sorin1972

Traditional Romanian Mici Recipe

Ingredients:

• 700g beef, from the neck or leg, with more fat • 300g pork, preferably pork neck or belly • 200ml concentrated beef bone broth, cold - this is the secret • 4-5 garlic cloves, well crushed • 1 teaspoon baking soda • 1 teaspoon dried thyme • 1 teaspoon ground black pepper • 1 teaspoon sweet paprika • 1/2 teaspoon ground allspice • 20g salt, about 1 level tablespoon

Instructions:

1. Grind the meat twice through the large plate of the meat grinder. It needs to be finely minced. 2. Mix the meat well with the salt, baking soda, and all the spices. Knead by hand for 5 minutes. 3. Gradually add the cold bone broth, little by little. Knead for another 10-15 minutes until the mixture becomes sticky and binds together. Slam the mixture against the counter a few times to get the air out. 4. Add the crushed garlic and knead for another 2-3 minutes. 5. Refrigerate for at least 12 hours, ideally overnight. Cover with plastic wrap. The meat needs to rest and the flavors need to meld. 6. Shape the mici with wet hands. They should be about 8-10 cm long and thick, like a thumb. Don't make them thin or they'll dry out. 7. Grill over low coals, not open flame. 4-5 minutes per side. Brush them with a little water mixed with oil when you turn them so they don't dry out. They're done when they have a brown crust and are juicy inside.