Beef is considered tough meat, but a properly selected recipe will help make it softer and juicier. The important thing is not to overdry. It is good if the meat is with fat. In addition, it is marinated before stewing or baking.
And now about how to cook beef with a piece in a slow cooker.
With sour cream and mustard
Products:
- 1 kg of beef;
- four cloves of garlic;
- 200 g sour cream;
- 20 g of horseradish;
- 20 g mustard;
- salt;
- vegetable oil;
- greens;
- ground black pepper.
Stages of preparation:
- Grind horseradish and garlic, combine with mustard, salt, sour cream and pepper and mix.
- Grate the beef with the mixture. If desired, you can sprinkle meat with dried dill and basil.
- Marinate beef for at least two hours, can be left overnight.
- Pour vegetable oil into the multicooker bowl. Fry a piece of beef on both sides in the baking mode (for 8-10 minutes each).
- Then install the Extinguishing program for two hours.
According to this recipe for a slow cooker, a piece of beef is juicy and soft. It can be served hot with potatoes or rice or cooled and cut into slices for sandwiches.
Roast beef
The principle of preparation of such meat is a long frying over low heat. To cook roast beef in a slow cooker, you can take any piece of beef, even hard meat is suitable.
Required Products:
- 1.5 kg of beef in a piece;
- eight cloves of garlic;
- olive oil;
- pepper;
- salt.
For the sauce:
- red wine (or beef broth);
- corn starch;
- butter.
Stages of preparation:
- For the whole piece of meat, make eight cuts with a sharp knife. Fill the beef with garlic, grease with olive oil, sprinkle with pepper and salt.
- Place a piece in the multicooker bowl.
- Set the Extinguishing program for three hours.
Serve the sauce to the finished beef. To prepare it, dissolve the starch in a small amount of wine (or beef broth), mix well, add a piece of butter. Cut the roast beef into pieces and pour over the sauce.
Boiled pork
Another option for cooking beef with a piece in a slow cooker is boiled pork. This is an excellent festive dish, which is usually served cold, but it is no less tasty and hot.
Products:
- 1 kg of beef;
- 10 cloves of garlic;
- a tablespoon of vegetable oil;
- salt;
- dry spices.
Stages of preparation:
- Slice a piece of beef with garlic cloves. Each clove can before roll in salt.
- Salt the stuffed beef, sprinkle with dry spices, grease with vegetable oil and leave for 20 minutes.
- Put a piece of beef in a slow cooker, close it and set the stewing mode for three hours.
- In order for the meat to be browned, after the stewing mode, turn on the “Baking” program for 20 minutes.
In a marinade with kvass
Products:
- 1 kg of beef;
- six cloves of garlic;
- 1 liter of kvass;
- bulb;
- salt;
- 2 bay leaves
- four peas of pepper;
- two cloves;
- ground pepper;
- Provencal herbs.
Stages of preparation:
- Finely chop the garlic and garlic.
- Put a piece of meat in a pan, pour in kvass, add onions, garlic, salt, bay leaf, peppercorns, Provencal herbs, cloves. Stir and let stand for at least two hours in the refrigerator. If you have time to endure the night.
- When the beef is marinated, grate with ground black pepper and Provence herbs.
- Pour a little vegetable oil into the multicooker bowl, set the mode to "Frying". Put the meat in it. Fry until golden brown on one side, turn over and fry on the other.
- Start the Extinguishing program for 1.5 hours. Cook with the lid closed.
Remove the prepared meat from the slow cooker, cool, put in the refrigerator for two hours. Then cut into portions and serve for dinner.
Conclusion
A whole piece of beef in the microwave will take a long time to cook, so you have to be patient. But in the end, you get a wonderful appetizer or an appetizing hot dish, which will be appreciated by both guests and homemade ones.