Not everyone agrees to do without meat. However, many are forced to follow a diet, someone else refused, in principle, from frying, and children are completely supposed to do without culinary delights. There remains boiled meat, with which a number of biases are also associated. The main one is the opinion that it is tasteless, lean and can not please real gourmets. And most importantly - all the dishes in which it is included are monotonous and uninteresting. We hasten to dispel this misconception: boiled meat is not so boring. Recipes with it can please even an esthete. Only you need to weld it correctly. And at the same time - and find out how to use it further.
Cook meat deliciously
The thing is that the meat is cooked by the hostesses to get the broth. And the approaches here are completely different, since the basis for the first courses should be tasty. Meanwhile, boiled meat can also be tasty - recipes with photos will surely convince you of this. To make it happen, just follow a few very simple rules.
- All excess fat from the cut should be cut off. This is especially true for lamb and pork. Fat gives the final dishes an unpleasant aftertaste (even if we are silent about excess calories).
- If you are going to get tasty boiled meat, when laying in a pan it should be cut - large, of course, but do not lay with a whole slice.
- The meat is placed in steep boiling water. Pouring it with cold water is left to obtain a fragrant and saturated broth.
The remaining subtleties are the same: adding pleasant roots and spices, removing the rising foam, fastening the fire after boiling and cooking until the meat is soft.
Meat salad
A dish in which boiled meat is involved , recipes offer an unimaginable variety. And salads occupy a significant share among them. Most of them contain obligatory potatoes. But this is already boring. So we offer you an extraordinary recipe.
Beef is better, it will take a pound. The meat is cut into cubes, along with four eggs and seven pickled (not pickled!) Cucumbers. A quarter cup of peeled nuts is dried dry until light golden, and then crushed. As a tool, an ordinary rolling pin is suitable. Dressed with salted mayonnaise, in which four crushed garlic cloves are well mixed. It is recommended to eat right away: over time, cucumbers soften and give the salad an unpresentable appearance.
Fine taste: meat sauce
Any boiled meat will go here, if only it would be without veins and low-fat. In a small amount of broth, flour dissolves from any vegetables; the sauce is cooked until thickened, after which it is diluted with low-fat sour cream. Prunes and raisins are soaked, and in cold water, so it will take at least half an hour. Plum is cut into strips. Small apples are chopped (five times less than the mass of meat). In a suitable saucepan, a piece of butter is melted, the meat is folded, dried fruit is poured, and water is poured flush with the contents of the container. The dish is stewed for five minutes, after which the sauce is added, and it is aged on the stove for another quarter hour under the lid. Before connecting with a side dish, sprinkle with herbs.
Cook and bake
If you use the oven, you can get an even more delicate dish. A good, properly prepared boiled meat is taken (photo) and chopped into thin slices. Separately brewed sauce like jelly, made from flour with milk and the same consistency. Love aroma, you can add greens with a slightly pronounced smell or berries (cranberries, juniper, barberry). Apples are exempted from the core and the skins, cut into thin circles. The form is smeared with melted butter, laid out with apples, on top - with meat (you can mix with fruits). All this is poured with sauce, slightly sprinkled with the same clarified butter - and into the oven until tender.
Unusual casserole
From the unloved by many boiled pork (beef, chicken, turkey) you can get a wonderful dish that will be enthusiastically accepted by relatives as a second or full dinner. First it is cleaned, washed, cut into slices and washed with starch and generously processed with salted sunflower oil. This potato needs to be rather thickly laid out on the bottom of the baking dish and sent to the oven until the layer becomes soft. This can take up to half an hour: depending on how thick the stack is and what kind of potato you bought.
Before laying the boiled meat on top, you need to carry out some preparatory work. From two chopped large onions, roasting is done. Then one and a half tablespoons of flour with salt and pepper are poured, and after mixing, a third of a low-fat cream is poured. After thickening, the meat is laid in the sauce; it should be put out just a minute. This mass is distributed over the potatoes removed from the oven, sprinkled with fresh breadcrumbs, and the form is removed. 5-7 minutes - and you can eat. Only surely hot!