On our table are popular foods and dishes that French cooking is so famous for. The meat in French is one of the crown dishes that looks so beautiful on the festive table thanks to the golden "coat" of sauce and cheese. In addition, for the preparation of this dish does not require particularly exotic ingredients such as artichokes or asparagus, which are difficult to get from us.
You can prepare meat in French in different ways, but we will consider the simplest of them - in a slow cooker. Before you begin, you need to know a few general principles: the right sauce, onions and properly cut meat. It is chopped, because its variety does not matter: you can use pork, beef, poultry, lamb. The size of the pieces into which it needs to be cut will depend on the degree of fat content.
French meat in a slow cooker should start cooking with onion marinade. In cold boiled water, add wine vinegar, salt and sugar. We put onion peeled and cut into rings for half an hour. In the meantime, let's take care of the meat. The fatter it is, the smaller the pieces we cut it along the fibers. Pieces are put in a bowl, add a spoonful of sunflower oil, favorite spices and mix. We well heat up a large pan and put pieces on it so that between them there is a distance of about a centimeter. It is important to fry the pieces correctly: they should be only slightly browned to golden
that color.
French-style meat in a slow cooker turns out delicious with the “right” sauce; we’ll start preparing it now. Its name is "Olandez", which means "Dutch". For him, we need a pot of boiling water and a small pot, the bottom of which can be immersed in a larger container so that it touches the boiling water. Squeeze the juice of one lemon into a bowl, add a teaspoon of sugar and starch to it, mix. In a separate bowl, beat two eggs. We cut a 200-gram pack of butter into several pieces and put them in a saucepan standing in boiling water. Beat butter with whisk, add lemon juice and eggs and continue whisking until thickened.
After this, remove the sauce from the bath, add a pinch of ground pepper and a coffee spoon of mustard, mix. Now we will cook the meat in French in a slow cooker. Cover the bottom of the mold with foil and grease it slightly with vegetable oil. The bottom layer is pickled and pressed onions. Do not overdo it - slightly touch the bottom so that the foil is visible. Lightly salt. Gently lay the meat. Put it carefully so that it does not dry out, but comes out juicy. If you are dealing with pork, you can cover it with cut thin slices to
artichoke. However, you can use fried mushrooms or vegetables. Put the rest of the onion on top. Top layer is sauce.
We cover the form with foil (but not tight, so that the air circulates freely) and cook our meat in French in a slow cooker. If the device has the “Convection” function, turn it on, and set the oven itself to a temperature of 170 ° C. If it is not, set the oven to 180º. Typically, 40 minutes is enough for baking, but it all depends on the size of the container and the type of oven. Five minutes before the end of cooking, you need to remove the top foil to get a delicious golden crust on a beige sauce. Serve the dish with boiled vegetables (broccoli, Brussels sprouts).