Braising is the stewing of a fried product in a minimum amount of liquid (water, broth or sauce); product and liquid are fed together.
General rules:
With the slow cooking required to stew meat in a small amount of liquid, temperature control is very important, so the liquid should barely boil.
Use a tight-fitting lid to retain the steam that helps maintain the temperature.
Simmering time will vary depending on the quality of the products used.
The ideal temperature for simmering on a stovetop is approximately 82°C (simmering temperature); when stewing in the oven - approximately 170 ° C.
Overheating causes the liquid to evaporate, the product to boil, the color to change, and the taste to deteriorate.
Quenching in the oven
Unlike frying or baking, food is cooked in a liquid on a covered baking sheet, in a heat-resistant saucepan, or in a cocotte (portioned saucepan) by placing them in the oven.
This method is a combination of stewing and baking. There are two methods: brown braising (brown), which is used, for example, for whole and portioned cuts of meat, and white braising, used, for example, for vegetables and the pancreas of calf and lamb.
Brown braising (brown)
Whole cuts of meat- beef and venison - pickled and stuffed, then, so that the juice does not flow out, they are quickly fried on all sides in hot oven or on a baking sheet on the stove. This toasting helps to enhance the flavor and imparts a beautiful brown color. The pieces are then placed on a layer of vegetables in a roasting pan, liquid and seasonings are added, covered with a lid and slowly simmered in the oven.
Portion cuts of meat(steaks, steaks, chops, liver). Brown stewing in the oven of portioned pieces of meat is similar to stewing whole pieces. white stew (celery, cabbage and calf and lamb pancreas). The products are scalded, cooled, laid on a layer of vegetables, poured with light broth and stewed in a closed container in the oven.
General rules
They are the same as in general for stewing. However, if a piece of meat is served whole, the lid is moved three-quarters when stewing. Then the lid is removed, the meat is basted with fat and fried to give it a gloss for serving.
Oven stews let you keep everything useful material meat, which means that in the end it turns out useful product without preservatives. When stewing, the meat softens and becomes juicy. You can cook any meat in this way, the main thing when cooking is to take into account its type, what part is used and small tips in cooking. Step by step cooking help make a real cooking masterpiece that everyone will love.
Stew can be made in a variety of ways. But first, decide what type of meat you are going to cook. When buying a product, pay attention to its freshness, at the incision site it should be moist, dense, slightly elastic. Meat juice is transparent, scarlet.
Recipe number 1. Braised pork with potatoes
We need:
Cooking:
Pork cut into small pieces. Rinse under running water and remove excess moisture.
If you use frozen pork, then remember that you cannot thaw it in water, as vitamins and useful trace elements are lost.
Pour the rast into the baking dish. oil, put the meat and put in the oven preheated to 200 ° C for 20 minutes. Let's start preparing the vegetables. Peel the onion and cut into half rings, wash the carrots and also cut into small pieces. We prepare potatoes, cut not large.
At the end of the time, we take out the container and put the vegetables to the pork. Mix well and put back in the oven for another 10 minutes. Then add potatoes, spices, mix thoroughly again and fill with water.
If you want the stew to be thinner, add more water. And if it's thicker, then less. It is recommended to add only hot water, as meat will be tough from cold water.
We continue to cook our dish for about an hour without changing the temperature in the oven. Ready meal can be garnished with fresh chopped herbs.
This stew with potatoes is easy to prepare, only available products are used, and the result is a hearty, tender and fragrant dish.
Recipe number 2. Beef stew in wine
We will need:
Cooking:
Heat up a frying pan with oil. While it is heating, rub the meat well with salt and black pepper.
Peel and cut the onion into rings, but do not squeeze out the rings. When the oil is hot enough, add the chopped onion to the pan and fry until a beautiful golden color. Approximately around 1 minute. Then put them on the other side and fry the same amount more.
Wash the carrots thoroughly and cut into medium circles. We send the chopped carrot to the onion. Roast before purchase golden brown. When all the vegetables are ready, put them in a separate plate. Pour a spoonful of oil into the pan and put the prepared meat there. We fry on one side.
The tenderloin is fried so that it acquires a crust, it is thanks to it that it will not lose its juiciness and leave all the juices inside.
As soon as the meat is browned, turn over and fry on the other side. Transfer the fried beef to a plate. Pour the broth and red wine into the pan. We mix everything.
transfer to a mold and fill with the resulting broth. The tenderloin should be half covered with broth. Add onions, carrots, sprigs of rosemary and thyme. We close the form with a lid and send it to the oven preheated to 135 ° C for 3-4 hours.
The duration of cooking depends on the piece of meat - if it is less than two kg, then it needs to be cooked for about 3 hours. If more than two kg., Then we increase the cooking time to four hours.
A fork passes freely into the finished meat. When pierced, clear juice should stand out. For this cooking option, use beef, any part of the carcass will do. But you need to remember that all parts of the carcass are different in fat content and palatability. Steam beef is best not to take, as after stewing it will become tough. Meat is better to choose and buy with fat patches. Then the fat will give juiciness and the dish will not be dry.
This stew goes well with almost any side dish. It is perfect for holiday table will delight loved ones at a family dinner. The preparation of such a dish will not take much time, but in the end you will get a tasty, satisfying, fragrant and tender meal.
The combination of potatoes and meat has long been recognized as a classic of the culinary genre. These products complement each other perfectly and combine well with many vegetables. They are fried in a pan or baked in the oven. But stewed potatoes with meat are especially tasty. The best recipes for such dishes will be described in the article.
To prepare stewed potatoes, you can use any type of meat, from dietary rabbit meat to fatty pork. It is important that it is fresh and does not have an unpleasant odor. It is best to buy the blade part. It cooks faster and turns out to be softer and juicier, since it is in this part of the carcass that the minimum of connective tissue is contained.
As for potatoes, it is recommended to use well-boiled varieties for stewing. As a rule, such dishes do not need a lot of spices. Usually they add bay leaves, a little cumin, black pepper, marjoram, thyme and basil.
Very often, recipes for such dishes are supplemented with pickles, mushrooms, bell peppers, zucchini and other vegetables. Thanks to this, stewed potatoes get completely new taste and aroma. Mayonnaise, cream, sour cream, grated cheese and meat broth. In the absence of the latter, you can use settled boiled water.
Variant with mushrooms
According to the technology described below, an incredibly tasty and satisfying stew with mushrooms and meat is obtained. In the oven, it will not only become very soft, but also acquire a pleasant golden crust. For its preparation, expensive or scarce products are not needed. Therefore, you can treat your family with a fragrant and nutritious dinner at least every day. This time in your kitchen must be:
- 800 grams of beef tenderloin.
- 6-7 large potatoes.
- 250 grams of fresh champignons.
- Large onion.
- 3-4 medium carrots.
- A glass of any grated cheese.
- 3 cloves of garlic.
- A glass of chopped dill.
- 3 cups beef or chicken broth.
- A couple tablespoons of mayonnaise.
- Salt, aromatic spices and vegetable oil.
If necessary, mayonnaise can be replaced with sour cream, and boiled water can be used instead of broth.
Process description
Washed and dried meat is cut into small pieces and sent to a hot frying pan, into which vegetable oil has already been poured. The beef is fried until it acquires a light brownish tint. Immediately after that, it is transferred to a refractory thick-walled cauldron, and grated carrots and chopped onions are sent to the vacated pan. After a few minutes, the softened vegetables are added to the meat and sprinkled with chopped garlic.
Now it's time for the potatoes. It is peeled, washed, cut into fairly thin strips and fried in good vegetable oil. Then it is placed in a cauldron with beef and generously sprinkled with chopped herbs.
Sliced champignons are sent to a heated frying pan and fry them over high heat for about three minutes. Browned mushrooms are added to other products, salted and seasoned with spices. All this is poured with broth, sprinkled with grated cheese and smeared with mayonnaise. The cauldron is covered with foil and sent to the oven.
Stewed potatoes with meat are being prepared in the oven, preheated to one hundred and ninety-five degrees. After half an hour, the foil is removed from the dish and baked for another fifteen minutes. The finished dish is insisted at room temperature and only then served for dinner. As a rule, it is consumed hot, pre-garnished with fresh parsley.
Variant with zucchini and bell pepper
To prepare this healthy and nutritious meal It takes a little time and a bit of patience. This recipe for stewed potatoes with meat in the oven involves the use of a certain set of components. Therefore, before starting the process, be sure to check that your home has everything you need. In this case, you will need:
- A kilogram of chicken.
- 500 grams of potatoes.
- Medium carrot.
- A couple of cloves of garlic.
- Large bulb.
- Young zucchini.
- Pair of multicolored bell peppers.
- Salt, spices, herbs and vegetable oil.
Sequencing
The washed and dried chicken is divided into portions, salted, rubbed with spices and fried in hot vegetable oil for five minutes on each side. Then it is laid out on a plate, and chopped onions and grated carrots are sautéed in the vacated pan.
The chicken is sent to the bottom of a thick-walled heat-resistant pan. Spread fried vegetables and diced potatoes on top. All this is poured with water and stewed on a minimum fire. Twenty minutes later, diced zucchini, strips of bell pepper are added there and sent to the oven. Stewed potatoes with meat are being prepared in the oven, heated to two hundred degrees until the vegetables are soft. Before serving, the dish is sprinkled with chopped herbs.
Variant in pots
It should be noted that with the preparation of this simple and delicious dish even a novice cook can handle it. To get 6 servings of Stewed Potatoes with Meat you will need:
- Kilogram chicken fillet.
- Head of garlic.
- kilogram of potatoes.
- 20 grams of butter.
- 3 onions.
- 6 tablespoons of mayonnaise and any grated cheese.
- Bouillon cube with chicken flavor.
- Salt, spices and herbs.
Cooking technology
The washed and dried meat is cut into small cubes, put in a clean bowl, salted, seasoned with spices, sprinkled with chopped garlic and left to marinate. After half an hour, it is distributed in pre-prepared pots, at the bottom of which there is already onion fried in butter. The chicken is smeared with mayonnaise and covered with a layer of chopped potatoes, carrots and sprinkled with grated cheese.
In the pots prepared in this way, a broth prepared from a cube dissolved in three hundred milliliters of water is poured. After that, the dish is sent to the oven. Stewed potatoes with meat are being prepared in an oven heated to two hundred degrees. After about an hour, it is checked for softness. If everything is in order, then the pots are taken out of the oven and served to the table. If the potatoes are not ready, then the time spent in the oven is increased by fifteen minutes.
Pickled cucumber option
This is one of the simplest and delicious recipes stewed potatoes. Without meat, it turns out to be more dietary. To satisfy a large family, it is necessary to add pork to the composition of the dish. To prepare a fragrant and high-calorie dinner, you will need:
- 5-6 large potato tubers.
- 3 pickles.
- 400 grams of pork pulp.
- A couple of bulbs.
- 50 grams of any hard cheese.
- 2-3 tablespoons of sour cream or mayonnaise.
- Salt, spices and vegetable oil.
Before you cook a delicious stew of potatoes, you need to deal with meat. The washed and dried pork is cut into slices and sent to pots, on the bottom of which vegetable oil has already been poured. Placed on top are strips of pickled cucumbers, onion half rings and potato cubes. All this is salted, seasoned with spices and smeared with mayonnaise or sour cream. Sprinkle a layer of grated cheese on top.
The pots prepared in this way are covered with lids and placed in a preheated oven. Stewed potatoes with pork and pickles are prepared at one hundred and ninety degrees. As a rule, the residence time in the oven is not less than forty-five minutes. If necessary, it is extended for another quarter of an hour. Sprinkle the finished potatoes with chopped herbs and serve.
When asked, tell me the recipe for stewing meat in the oven given by the author Asya the best answer is Roast with vegetables in clay pots.
Suddenly, an institute girlfriend called, they say get ready, in two hours I will come to visit. She loves to eat, so you need to cook something. Liter clay pots have been standing in the kitchen for a long time, as a decoration, but these are dishes, there is a reason to use them! I will make roast chicken fillet, in fact, any meat and even fish will do for this, but I will do it from what I have in the refrigerator.
To begin with, I will cut the fillet into small pieces and fry it in a pan in vegetable oil until golden brown. I put the fried pieces in a deep plate, sprinkle with spices and mix well. I turn on the oven to warm up and put the kettle on. Now we need to get to the vegetables. I pass the chopped onion with carrots cut into thin strips, in the same oil in which I fried the chicken. Sprinkle lightly with flour on top, mix and, adding a little soy sauce I leave it to simmer over low heat. Peeled potatoes, right on the weight, cut into medium-sized pieces and shred a little fresh cabbage. I scald the pots with boiling water from the kettle and put meat fragrant with spices in them. I put potatoes on top of it, sprinkle with shredded cabbage and put a couple of tablespoons of green peas. At the end I put stewed onions and carrots. I add half a glass of boiling water to each pot, cover with lids and put in the oven. At a temperature of 180-200 degrees it will be ready in half an hour. The main thing is not to forget after five minutes to get the pots and mix the roast. Actually, you could put canned corn, Bell pepper, green beans and other vegetables, but I don't have them.
A familiar voice was heard outside the door, it was my fighting friend who rang the bell at the wrong door. They are standing with a neighbor, discussing their hard life. Come on dear! Shall we kiss or are you married? Biscuit cake with butter cream bought, did not forget that I love!
He took out the pots, removed the lids, and the whole kitchen was filled with an appetizing smell. Come on, dear, let's eat first, and then we'll chat over a cup of tea with a cake.
Answer from 22 answers[guru]
Hey! Here is a selection of topics with answers to your question: tell me the recipe for stewing meat in the oven
Answer from Special[guru]
Braised beef from the oven
1. 1 kg beef fillet
2. 2 teaspoons of mustard
3. 4 tbsp. tablespoons of vegetable oil
4. 1 st. teaspoon dried Provence herbs
5. 2 buns
6. 1 bunch of parsley
7. 2 onions
8. 2 garlic cloves
9. 2 tbsp. butter spoons
10. 200 g minced veal
11. 1 egg grated nutmeg
12. 750 ml of meat broth
On a piece of meat, make one deep longitudinal incision, without cutting through. Spread out and lightly beat off. Salt, pepper, brush with mustard. Mix half of the vegetable oil with provencal herbs. Soak the buns. Chop the parsley. Chop onion and garlic and sauté in butter. Squeeze the buns, mix with minced meat and egg. spice up nutmeg, salt and ground black pepper. Add onion and parsley. Put the filling on a piece of beef, roll up the roll and tie with a thread. Preheat oven to 180 degrees. Brush the roll with vegetable oil with herbs. Fry in a deep frying pan in the remaining vegetable oil. Pour in the broth and simmer covered in the oven for about 90 minutes, pouring over the broth. Cut the meat into slices, put on a dish and garnish with parsley, if desired.
Answer from LEONOR[guru]
You will need: pork (ham) - 300g; potatoes - 6-7 pcs. ; greens (dill, parsley, mint) - to taste; cumin (seeds) - 2 tsp ; salt, ground black pepper - to taste; vegetable oil- 1 tbsp. l.
Meat cut into cubes. In a frying pan with a thick bottom and walls, heat the vegetable oil, add the meat. Fry pork until half cooked.
Peel potatoes, cut into small cubes. Add to the meat and quickly fry for 1-2 minutes all together.
Sprinkle potatoes with cumin meat. Pour hot water, boil.
Add finely chopped greens (for mint, use only leaves). Cook until potatoes are ready.
Answer from Teenager[guru]
Pour beef (veal) on the bones (neck part) with red bell pepper sauce (mix in a blender), add a little tomato paste, salt, pepper, wrap in foil and bake for 2 hours.
Answer from European[expert]
Vartuta with meat
For 800 g of flour: 2 eggs, 100 g of butter, 50 g of water, 300 g of meat, onions, salt and pepper to taste.
Prepare the dough: sift the flour on the board, make a recess in it, pour in the beaten eggs, warmed oil and warm water. Knead the dough well, sprinkle flour on top, cover warmly and leave for 30-35 minutes. Then roll out the dough with a rolling pin, stretch it on your hands in all directions so that it becomes thin, like tissue paper, sprinkle with melted butter and sprinkle with minced meat.
Bake in the oven. Boil the meat for the filling, pass through a meat grinder, add the fried onions, salt, pepper and mix.
The Kiev's cutlets
cook minced chicken put some butter or margarine in it. Make large meatballs from minced meat (125 g each), roll in breadcrumbs and fry in a large amount of fat until a brown crust forms. Then put the cutlets in the oven for a few minutes.
Can be served as a side dish green pea or fried potatoes.
Rabbit stuffed with garlic and lard
Rinse the rabbit carcass and cut into pieces. Boil 1/5 liter. water with bay leaf, cool it, add 2 tablespoons of 5% vinegar. Pour the rabbit pieces with water and leave overnight in a cool place.
Drain the water, dry the pieces of meat, stuff with garlic and internal rabbit fat (you can use pork if the rabbit carcass is lean). Let it lie down for 1-1.5 hours so that the meat is saturated with garlic aroma.
Salt and fry in fat until golden brown. Put in a large saucepan, add a little broth, simmer in the oven for another 30 minutes.
Potatoes are served as a side dish.
Mochanka with pancakes
For 1 kg. pork: 3 onions, 6 tablespoons of sour cream, 350 g of homemade sausage, 3.5 tablespoons of butter.
Pieces of meat with bones and homemade sausage fry, then stew. On the resulting broth, prepare a gravy with sour cream, fried onions and parsley. Pour the fried meat and sausage with gravy and simmer until tender.
Serve with pancakes.
Meat boiled and baked
For 1 serving:
100 g of boiled meat,
150 g boiled potatoes,
50 g sauce, 20 g cheese.
Boil the meat, separate it from the bones, cut into portions. Grease a saucepan or deep frying pan with oil, put boiled potatoes cut into circles around the edges, and pieces of meat in the middle, pour everything with milk or sour cream sauce, top with grated cheese and bake in the oven for 20 minutes.
Chakhokhbili (Georgian stew)
For 500 g of lamb: 50 g of butter, 3 onions, 2 tablespoons of tomato paste (or 3-4 fresh tomatoes), lemon juice, salt, vinegar to taste, 2 tablespoons finely chopped herbs.
Cut lamb (or any bird) into small pieces, you can with bones, salt, mix with butter, chopped onion and tomato paste, put in the oven. When the meat is soft, add wine vinegar, lemon juice and seasonings.
Chakhokhbili served on the table with white bread.
Answer from ПїЅpїЅpїЅpїЅpїЅ[guru]
Extinguishing
Braising is the stewing of a fried product in a minimum amount of liquid (water, broth or sauce); product and liquid are fed together. Cooking in foil
This is a cooking method in which food is tightly wrapped in oiled greaseproof paper or foil so that steam does not escape during cooking and is preserved. natural taste and nutritional value.
Thick cuts such as veal chops or red mullet can be cooked ahead of time, usually grilled or low in fat, then topped with thinly sliced vegetables, herbs and seasonings. The products are well wrapped, placed on a lightly greased sheet and heated in a hot oven.
Ready food is served on the table in foil and then opened. The meat is multi-layered, baked in foil.. Required products:
beef - 300 g of pulp
pork - 300 g of pulp
chicken - 300 g of pulp
fried mushrooms - 150 g
cheese - 100 g
margarine - 2 tbsp. spoons
ground black pepper, salt.. Cooking method:
Beat the beef, pork and chicken meat, salt, pepper and fry in margarine until golden brown.
Lay the beef, mushrooms, pork, browned onions and chicken in layers on the foil. Sprinkle grated cheese on top. Wrap the foil and place in the oven.
Serve the meat in foil, decorating with herbs.
Answer from Irina Vedeneeva (Burlutskaya)[guru]
Meat stewed in beer
500~600g pork or beef pulp, 1 large onion, 1 carrot, bunch of parsley, 1 bottle of beer, 1~1.5 tsp salt, 0.5 tsp pepper
Finely chop the onion. Cut or grate carrots on a medium grater.
Put onions, carrots, meat in a clay pot or stewpan, sprinkle with salt and pepper and pour over beer.
When cooking in a saucepan, cover the pan with a lid and simmer over low heat for 1.5~2 hours.
When cooking in a clay pot, cover the pot with a lid and place in a cold oven.
Set t=250°С. After boiling the liquid in the pot (after about 30~45 minutes), lower the temperature to t=180~200°C and simmer until done (about 1 hour 45 minutes).
Remove the cooked meat and cut into slices.
Transfer the sauce to the pan, stir in the flour (1 tablespoon) fried without oil until lightly browned and boil.
For greater uniformity, the sauce can be rubbed through a sieve or chopped in a blender.
When serving, pour sauce over the meat.
MEAT WITH POTATOES IN A MOLD
800 g boiled beef, 2 onions, ground pepper, 200 g sour cream, 500 g boiled potatoes, salt, oil, ground crackers.
Cut good flesh of meat into small pieces, put in a greased form, pour over with sour cream, sprinkle with pepper and finely chopped onion.
Grate boiled potatoes with shavings, sprinkle them with meat, salt, sprinkle with melted butter and sprinkle with ground breadcrumbs. Close the form with a lid, warm the meat in the oven for 1 hour.
Serve on the table in the same form with green salad.
Answer from Iinat Galiakberov[guru]
horse meat on the ribs with juniper berries on a pillow of carrots, baked in foil. oven -180* for about an hour.
Stew is a dish whose simplicity reveals the flavor of different continents. Enough of a pot, a juicy piece and fragrant roots to taste Italian ossobuco and Mexican chili con carne, French fricassee and Uzbek narhangi. Seasoned with special spices and sauces, this meal reflects centuries-old culinary traditions.
Stew - recipe
Stew with gravy - french dish, in which a sauce of tomato and sour cream is mixed with chopped beef, and when finished it is served with various side dishes: rice, pasta, potatoes and vegetables. The classic recipe involves traditional vegetables - onions and carrots, but you can diversify cooking with a bunch of parsley and sweet peppers.
Ingredients:
- beef - 500 g;
- carrots - 50 g;
- onion - 75 g;
- sweet pepper - 1 pc.;
- a handful of parsley;
- water - 200 ml;
- tomato paste- 80 g;
- flour - 15 g;
- vegetable oil - 50 ml.
Cooking
- Before preparing the stew with gravy, beat the pulp and cut it into cubes.
- Pour into hot skillet and fry until crispy.
- Send the chopped vegetables to the meat, hold for a couple of minutes, then add the liquid and cook for half an hour.
- Season the stew with pasta, flour, herbs and hold for another quarter of an hour.
Traditional Russian cuisine was famous for stuffed meat dishes. Especially popular at the feasts was a dish of a pig stuffed with fruit. Times have changed - not everyone can do such a technically complex dish, but stewed meat with prunes is a recipe that is still used in various European cuisines.
Ingredients:
- pork - 1.2 kg;
- carrots - 50 g;
- onion - 50 g;
- prunes - 300 g;
- bay leaf - 4 pcs.;
- fat - 50 g.
Cooking
- Fry the prepared pieces of pulp for a quarter of an hour, then add finely chopped vegetables, laurel and prunes.
- Cover and simmer for 20 minutes until the stew is tender.
- Serve mashed potatoes as a side dish.
If cooking is not your forte, and the situation requires a quick and tasty solution - combine meat with mushrooms and garlic, and a dish revered by sophisticated gourmets will appear on the table. Mushrooms have a unique ability to absorb neighboring aromas, so their close tandem with the main component adds sophistication to food, and delights to eaters.
Ingredients:
- veal - 1000 g;
- champignons - 300 g;
- garlic clove - 3 pcs.;
- olive oil- 35 ml;
- ground black pepper - a pinch;
- broth - 500 ml.
Cooking
- Before preparing the stew, cut it into cubes, season with spices and fry until golden brown.
- Chopped champignons, cook in broth over low heat.
- Combine the ingredients, season with garlic and keep on the stove for no more than 15 minutes.
Meat stewed in sour cream with onions comes from the past and is directly related to the famous. The French chef combined the technology of French and Russian cuisine and served food in sour cream sauce. Simple technique, easy portioning and impeccable taste have raised the masterpiece to the first position of restaurant menus.
Ingredients:
- veal tenderloin - 800 g;
- onion -100 g;
- a pinch of black ground pepper;
- sour cream - 200 ml;
- butter- 50 g;
- bay leaf - 3 pcs.;
- parsley sprigs - 5 pcs.;
- flour - 50 g.
Cooking
- Beat the tenderloin, cut into small bars and roll in flour.
- Cook the pieces until golden brown.
- Chopped onion, then, pour sour cream, add bay leaf and heat the resulting mixture.
- Place meat in sauce, bring to a boil, remove from heat and garnish with herbs.
- Garnish with rice that harmonizes perfectly with stew.
Our ancestors knew a lot about food, and therefore the combination of pickles with other ingredients in one pot was not considered a gastronomic achievement. The numerous wealth of pantries was used: spicy barrel cucumbers, in moderation salt pickle, meat scraps. Such unpretentious products have created a gentle and fragrant dish that retains its color to this day.
Ingredients:
- pickles - 100 g;
- sweet pepper - 100 g;
- garlic - 2 cloves;
- pork pulp - 500 g;
- brine - 200 ml;
- fat - 50 g.
Cooking
- Cut the pork, fry and combine with chopped vegetables.
- Pour the brine over the ingredients, cover and cook for 20 minutes.
- Garnish stewed meat with vegetables with mashed potatoes.
Stew in the oven
Another gastronomic excursion to the last century. Hearty and heavy meal of the French peasants, consisting of beef neck and gravy, migrated to fine restaurant cuisine and is considered an unsurpassed standard. The secret is simple - wine juices are mixed with others, filling the dish with a rich taste, appreciated by seasoned eaters.
Ingredients:
- beef neck - 1 kg;
- carrots - 100 g;
- ground black pepper - a pinch;
- dry red wine - 700 ml;
- olive oil - 50 ml.
Cooking
- Rub the neck with pepper and fry in a large frying pan.
- Transfer to a baking dish.
- Darken coarsely chopped carrots in the same pan with 200 ml of wine.
- Combine all the ingredients, pour the remaining wine and place in the oven at 200 degrees for 2.5 hours.
- Baked carrots with stew will pleasantly warm you at dinner in cold weather.
Stewed meat in a pot in the oven - akin to grandmother's recipes in the oven. With this heat treatment, all components languish in own juice and keep as many nutritional properties. One more useful quality pot - mixing ingredients without worrying about proportions and layers, but simply on a whim, with the addition of the most favorite products.
Ingredients:
- lamb - 400 g;
- potatoes - 200 g;
- fresh basil leaves - 6 pcs.;
- water - 250 ml;
- a handful of dill.
Cooking
- Shredded lamb, fry and put on the bottom of the pot.
- Peeled potatoes, cut into slices and put on top.
- Add liquid, greens and send to stew at a temperature of 200 degrees for no more than 40 minutes.
Stewed meat in a slow cooker
Stew with vegetables in a slow cooker is an easy and affordable homemade version that can be enriched using vegetable mix. In winter, when you want bright colors in everything, even on a plate, black Eyed Peas and red pepper will be a vitamin surprise. Don't mess it up and keep it useful composition, a responsible gadget - a slow cooker will help.
