It is safe to say that the most delicious and healthy option for cooking meat is to simmer it over low heat with a tightly closed lid. As a result, the preparation of meat in this way contributes to the preservation of the greatest amount of useful substances of this product. Stewed meat is usually cooked in the oven, but it can also be cooked in a slow cooker, in a grill, and even in a pan.
In order for this dish to turn out to be tender and tasty, we will use it for cooking a recipe for stewed meat in the oven. Cooking meat directly in the oven is quite simple, but the pickling process will take a lot of time.
Oven stewed beef
The composition of the necessary products:
- Beef - one and a half kilograms.
- Onion - four heads.
- Dark beer - half a liter.
- Smoked brisket - four hundred grams.
- Thyme - ten grams.
- Rosemary - ten grams.
- Chili pepper - two pieces.
- Garlic - seven to eight cloves.
Pickle meat
To cook stewed meat in the oven, it must be marinated. Rinse beef, dry and cut into slices about five to six centimeters in size. Put rosemary, thyme, peeled and minced garlic and chopped chili in a bowl.
Carefully rub the prepared pieces of meat with spices and put in dishes with a sealed lid, pour meat on beer. Close tightly with a lid and refrigerate for ten to eleven hours.
Cooking vegetables
While the beef is pickled, prepare the rest of the ingredients for the stew. Remove the peel from the onion, rinse and chop in half rings. Cut smoked brisket into small pieces. Pour oil into a large pan and heat it up over high heat. Put the brisket and onion into it. Fry for about ten minutes, then place the pickled pieces of beef in a pan and fry for about five minutes.
Then transfer the contents of the pan to a refractory dish, add a little salt and mix well. Pour the beef marinade and close the lid. If there is no lid, you can use foil for baking. The oven must be preheated to a temperature of one hundred and ninety degrees. Put the meat in the oven and cook it for about two to two and a half hours.
Stewed meat cooked in this way in the oven is tender and juicy. It blends perfectly with any side dish.
Stewed pork in a slow cooker
To date, there are quite a few options for cooking meat. It can be fried, cooked, stewed, baked in the oven or air grill. But the best way is, of course, cooking meat in a slow cooker. In addition to saving time and energy, as a result, the meat is tender, juicy and healthy, since with this method of processing the product it retains the largest amount of nutrients.
The list of ingredients:
- Pork - two kilograms.
- Bell pepper - two pieces.
- Onion - two heads.
- Celery - four leaves.
- Carrots - three pieces.
- Bay leaf - three pieces.
- Provencal herbs - one teaspoon.
- Ghee - three tablespoons.
For the marinade you will need:
- Rock salt - fifty grams.
- White table wine - three hundred milliliters.
- Boiled water.
Cooking meat and vegetables step by step
You need to start the process of cooking stewed meat with the preparation of the marinade. To do this, take the dishes with a hermetically sealed lid. Put a whole piece of pork in this dish. Dissolve the salt in white wine and pour into a bowl with meat, pour pure boiled water on top so that the meat is completely covered with liquid. Close tightly with a lid and refrigerate for forty-eight hours.
After the required time, remove the pickled pork from the marinade, put on a clean towel and get wet to get rid of excess moisture. Then take a cast iron, put in it a few tablespoons of melted butter and put on fire. When the butter has melted, place a piece of pork in a cast iron and fry until a crust forms. Due to this, during further heat treatment of meat, juice will not flow out of it. And in the end result, it will be juicy and tender.
After frying, the meat should be transferred to a plate. Next, you need to prepare the vegetables. Rinse red bell pepper, remove seeds and septum. Peel and rinse the onion. Wash the carrots well, peel them with a special knife and rinse again. Rinse celery under the tap.
All prepared vegetables for stewed meat must be cut into fairly large pieces. Transfer vegetables to the cast iron in which the meat was fried. Pour Provence herbs and salt a little. Fry vegetables for a maximum of ten minutes to add flavor.
Now you need to lay out on the working surface a sheet of foil for baking and put on it half lightly fried vegetables. Place a piece of pork on top. Raise the edges of the foil slightly and report on top and sides the remaining vegetables, put a bay leaf, pour the juice from a plate where the meat and leftovers from a cast iron lay. Wrap the foil on the meat.
Carefully transfer the meat in the foil to the multicooker bowl. Close the lid, set the baking mode and set the temperature to eighty degrees, and the timer for six hours. As a result, the stewed meat in the multicooker turned out to be juicy, tender, healthy and very tasty.