http://massaraksh10.livejournal.com/ ([identity profile] massaraksh10.livejournal.com) wrote in [personal profile] massaraksh10 2016-04-01 12:03 am (UTC)

Если из костей, т.е. потом употреблять только бульон - то от 3-х и до 12-ти часов бывало. А если там говядина, то, кажется, меньше 5-ти часов не бывало.... а там уж смотреть когда мясо станет мягким.
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