Meat shpigovanny - a dish traditionally decorating the festive table, which gathers a large company. They serve it hot or cold. As a main dish, boiled pork is served with a side dish. In the form of a cold snack, this meat replaces the store meat-sausage slices.
What is shpigovanie
Meat scooped came into cooking since the Middle Ages. With the help of spices, lard, vegetables, onions, garlic, roots, berries and fruits, it was possible to turn dry forest game meat: hare, deer, wild boar, elk into a juicy, soft and mouth-watering dish.
Over the course of centuries, shpigiye remains a popular technique among cooks who not only dry meat (beef, rabbit, turkey, black grouse, hazel grouse, partridge, pheasant, capercaillie) to give it softness, but also greasy - to improve palatability. This technique is also used for cooking chicken, fish, even sausages and sausages. Tongue tomatoes, eggplant, zucchini, potatoes. For this, not only traditional products are used, but also exotic fruits.
Shpigovaniye is carried out in two ways:
- before heat treatment;
- before pickling.
The meat, marinated in a marinade with spices, garlic and herbs for several hours, sprinkles with juice and melts in your mouth.
Cooked in accordance with all the rules, a shpigovy dish turns into a real delicacy, looks very bright and original, therefore it is often prepared for a festive table or for receiving guests.
Shpigirovanie rules
There are certain rules for the preparation of lard meat. Cooking technology requires compliance with basic principles.
Shpigovanie should be carried out along the fibers. In this case, when slicing the finished dish, drawn across the fibers, the carefully cut bars of vegetables and bacon will not fall out of the meat, but will become a decoration of its slice in the form of bright interspersed cubes.
Shpigovanie carried out using a knife having a long and narrow blade. With its help, a deep puncture is made in the meat, then the knife is slightly rotated, expanding the long groove made. Without removing the knife, they push along strips of lard, garlic, carrots or other vegetables along its blade. To give the dish the greatest juiciness, punctures are made at a small distance from each other.
It is more convenient to do this culinary procedure not with a knife, but with special devices that easily pierce the thickness of the meat:
- shpigovalny needle (shpigovka);
- cook knife with a round tip and a grooved edge.
They are used in the same way as an ordinary kitchen knife: a piece of meat is pierced, products intended for shaving are pierced into the formed incisions.
Main ingredients
The main ingredients in the preparation of shpigovat meat are:
- The meat itself. Usually its weight varies from 0.5 to 1.5 kg.
- Bacon. Fat is needed if the meat is dry. If it is already fatty and juicy in itself, you can do without this component.
- Vegetables. The choice of this product is determined by the chef. It is important to remember that this ingredient should give the dish a richness and brightness, enrich the taste. That is why carrots are usually used. Her bright orange color looks very elegant.
- Garlic gives the dish a special flavor. It is used for shpigirovaniya, cutting into narrow slices.
- Spice. They can be added to taste, taking into account the preferences of the cook and guests for whom the dish is being prepared. Usually used Provencal herbs, thyme, basil, oregano, pepper, paprika. You can use the tools at hand from your own garden: cherry or horseradish leaves. You can not use spices, limited to salt or soy sauce.
For better impregnation and boiling, the thickness of the meat should be no more than 8-10 cm.
Cooking nuances
The meat, stuffed with carrots, is prepared from fillet, tenderloin, and loin on the ribs. A piece must be integral, convenient for shpigirovaniye and the subsequent cutting of the finished dish.
The meat can be immediately cooked according to the recipe or pre-marinated.
For marinating, a piece of meat is rubbed with spices and salt / soy sauce, placed in an enamel or glass dish, covered with cling film on top to prevent meat from being choked, and put in the refrigerator for 2-3 hours.
There are several nuances that facilitate the cooking process, giving the dish a special sophistication:
- If the lard, which is used for shpigirovaniya, slightly freeze, it will be easier to enter the meat pulp.
- Salo should be cut into narrow bars along the fibers, previously removing the skin from it.
- It is necessary to work with meat very carefully, trying not to damage the fibers unnecessarily, since in this case the flesh loses its juiciness and becomes dry.
There are several ways to cook lard meat. It can be fried, stewed and baked.
Consider how to cook a delicious juicy delicacy with and without preliminary frying.
Recipe number 1: cook in the oven
Ingredients:
- 0.8 kg of beef (fillet or whole piece);
- 0.2 kg of bacon;
- 1-2 pcs. carrots;
- salt or soy sauce;
- spice.
A piece of meat must be thoroughly washed, cut the film, dried with a towel.
Make multiple punctures along the fibers, push the lard and carrots into them, alternating.
Grate the cake mix with salt and spices, leave for 30 minutes.
Put the semi-finished meat product on a hot and slightly greased frying pan, fry to a characteristic brownish-brown crust.
Transfer a piece of meat into a dish with high and thick-walled edges (a baking sheet with sides, a high frying pan, goose meat).
In a pan in which the meat was fried, you need to pour 1 cup of water, bring to a boil, then add the resulting aromatic liquid to the meat, put it in the oven, heated to 180-200 ° C.
The stuffed meat in the oven should languish for 30-40 minutes. Every 10 minutes, you should put out a baking sheet and pour the meat with juice flowing down.
The readiness of the dish is checked with a fork or knife with a narrow blade. Meat is considered ready if no blood is released from it. If necessary, the cooking time should be increased.
You can cook the meat in the oven, pre-wrapping it in foil or placing it in a baking bag.
Recipe number 2: cook on the stove
Another recipe for prepared meat makes it possible to cook this dish without using an oven.
Ingredients:
- 1–1.2 kg of pork;
- 1-2 pcs. carrots;
- 1 parsley root;
- 1-2 pcs. onions;
- salt.
Rinse the meat, trim the excess fat, dry with a towel, stuff with chopped cubes of raw carrots and parsley root along the fibers.
Put the semi-finished meat product in boiling water (1 liter of water per 1 kg of meat), bring to a boil, salt (1/2 portion of salt), close the lid, cook for 30 minutes with a slight boil.
Peel the onions, cut into half rings, add for 5-6 minutes in butter with the addition of broth or water, add tomato paste, keep on fire for 3-5 minutes.
Place the boiled meat in a single piece in a bowl with high sides, pour in the broth or water so that the meat is half covered with liquid, add the onion with tomato paste, then simmer over low heat until cooked, add the remaining 10 minutes before cooking salt. Remove the prepared meat from the broth, cool to 12 ° C, cut into portions across the fibers.
From the broth left after stewing, prepare the sauce: strain the broth, add the dried flour to it, boil for 15-20 minutes, add the mashed onion, boiled during stewing, bring to a boil.
Place portioned meat into a bowl, pour the sauce, add finely chopped garlic, bring to a boil, add bay leaf, black peppercorns, hold over low heat for 5-7 minutes, cool, not getting out of the broth.
Before serving, remove from the broth, dry the meat, serve with the sauce in which it was stewed.
How to serve?
If the stuffed meat should decorate the table as a cold snack, it is advisable to cook it the day before, so that the finished dish lay in the refrigerator for 24 hours, soaking in juice and acquiring a special softness and aroma. The meat is laid out in portions on lettuce leaves, decorated with greens and fresh vegetables.
If the stuffed meat is used hot, as a side dish it is served:
- boiled pasta;
- boiled potatoes: whole or mashed;
- boiled vegetables, seasoned with butter or stewed with it;
- stewed cabbage or beets.
The temperature of the meat served with the side dish should be above 65 ° C.