The multicooker has a special "Stewing" mode, which will allow you to cook tender soft meat. Instead, you can also select the "Pilaf" program if the beef, pork or chicken is stewed right away with a side dish.
Rabbit stewed in a slow cooker
Ingredients:
- rabbit - 750-850 g;
- carrots - 2 pcs.;
- onion - 1 head;
- sour cream of minimum fat content - 1, 5 tbsp.;
- water / broth - 700-750 ml;
- oil, salt, fresh garlic and crushed red pepper to taste.
Preparation:
Rinse the rabbit meat. Get rid of fat, fat from meat. Cut large pieces of crawl into small pieces. You need to prepare the meat so that it fits completely into the multicooker bowl.
Chop the carrots and onions at random. You can - quite large. It is better not to grate the carrots, but cut into slices, then the dish will turn out to be more appetizing in appearance. Crush the garlic cloves with the flat side of a knife. Their quantity can be determined to your taste.
Pour any oil into the bowl of the "smart pot". Brown the garlic on it in the frying program and immediately remove it from the container, otherwise the product will start to burn. It is enough for it to give its scent to the oil. In garlic fat, fry the rabbit pieces until a tender golden crust appears. They are all prepared in the same mode for 20-25 minutes.
Salt the rabbit. Add the remaining prepared vegetables to it. Pour everything over with water / broth. Both vegetable and meat are suitable. Activate the extinguishing mode for 60-65 minutes.
Add red pepper and a little salt to the sour cream to taste. Send the resulting sauce into the bowl of the appliance when the stewing program ends. Next - activate it for another half hour.
The braised rabbit will soak in the sour cream sauce in the process and become surprisingly tender. Serve it deliciously with any side dish. Especially - with mashed potatoes with cream.
Chicken drumsticks stewed with beans
Ingredients:
- chicken drumsticks - 1 kilo;
- canned classic red beans and in chili sauce - 1 can each;
- sour cream - a full glass;
- salt, oregano, lavrushka - to taste.
Preparation:
Rinse all chicken drumsticks thoroughly with running water and dry slightly. Place them immediately in the multicooker bowl. You can pre-use a silicone brush to lightly grease it with vegetable oil. Sprinkle the drumsticks folded in the bowl of the appliance with salt and spices on top. Smear the meat with sour cream.
Send the beans to the multicooker along with the liquid from the can. Optionally, you can take only classic legumes without adding chili, but with this spicy addition, the taste of the treat is more interesting. Mix everything well. Additional water is not required.
It is best to use the stewing mode to prepare the dish in question. It must be activated for the full period - for the time that was originally installed in the device. But, if after the corresponding signal about the readiness of the dish, its components are not soft enough, you can add another 15-20 minutes. Or just keep the treat heated.
Remove the ready-made drumsticks from the multicooker and serve for dinner along with the pea puree. Pour the gravy from the bowl into the multicooker along with the beans on top of the dish.
Chicken vegetable stew
Ingredients:
- chicken fillet - 380-400 g;
- potato tubers - 3-4 pcs.;
- zucchini - 1/3 part;
- tomatoes - 3 pcs.;
- carrots and onions - 1 pc.;
- water - half a glass;
- salt, spices, oil, garlic and herbs to taste.
Preparation:
Peel the onion head. Rinse. Cut into half rings. Chop the garlic very finely.
Cut the peeled and washed potatoes into medium-sized cubes. Cut the skin off the zucchini and chop it in the same way. If it's a small vegetable, you can take half or more of it. The skin needs to be cut off even from a young zucchini, then the treat will eventually turn out to be more tender.
Chop the tomatoes together with the skin into cubes. Also cut the peeled carrots. Rinse the chicken, remove the skin, remove any films that come across. Chop the fillets arbitrarily. The resulting pieces should not be too large.
First of all, pour a little of any vegetable oil into the bowl of the device. Activate baking mode. When the fat is warmed up, fry the onion pieces first. The whole process will take about a quarter of an hour.
Send the bird to the already ruddy onion. Fry it in the same mode until the color changes and is fully cooked.
Pour all prepared vegetables into the bowl of the appliance. Add small pieces of garlic last. This is an optional ingredient, but it makes the dish tastier and more flavorful. Add salt and selected spices to the future stew. For example, a special assortment of seasonings for chicken meat.
Pour water into the bowl of the appliance. Mix all ingredients gently with a wooden spoon. Cook the treat in the stew program for 80-90 minutes. Leave the resulting dish in the heating mode for about a quarter of an hour. Then - spread out in portions, sprinkle with chopped herbs and serve.
Beef stew with dried fruits
Ingredients:
- pure beef pulp - 380-400 g;
- prunes - 150-170 g;
- dried apricots - 150-170 g;
- bell peppers - 2 pods (you can take multi-colored ones);
- natural apple juice - a full glass;
- white onion - 1 head;
- refined oil - 2 large spoons;
- salt and spices to taste.
Preparation:
Rinse dried fruits thoroughly immediately (prunes should be selected without pits). Pour warm water over them for steaming. You cannot use boiling water for this, otherwise the dried fruits will immediately cook like for compote. Remove dried apricots and prunes from the water, cut into halves or smaller pieces.
Check the beef flesh for cleanliness. There should be no films or other unnecessary parts on it. If there are blue veins on the piece, they must be carefully cut with a sharp knife. Cut the beef into portions. Beat each slightly with a kitchen hammer to soften. Remove the husk from the onion and cut into half rings.
First, turn on the frying mode in the multicooker for about 10 minutes. Heat refined oil in it. Put the onion slices in the fat first. Cook it for 3-4 minutes. It is necessary to ensure that the vegetable is only slightly browned, but not burnt. To do this, it should be constantly stirred.
Send beef to the already golden onion slices. Cook it for the remaining amount of time. It is necessary that a light crust appears on the surface of the beef, and all the meat juice is sealed inside the pieces.
From sweet peppers (for example, red and yellow), cut off the top with the stalk. Clean out the partitions and all seeds from the inside. Rinse the remaining portion and cut into thin long strips. Send the resulting pieces to the bowl of the "kitchen helper". Turn on the extinguishing mode for 45-50 minutes.
After the specified time has elapsed, open the bowl of the appliance and pour the prepared dried fruits into it. Pour the apple juice over the ingredients. If the fresh juice is not at hand, it can be replaced with a glass of drinking water with apple cider vinegar diluted in it (30 ml). The main thing in this case is to take natural fruit vinegar, and not ordinary table vinegar with added flavoring to it.
Close the bowl of the device again. Cook the treat for another 20-25 minutes in the same mode. You do not need to stir the dish. This ensures that all the slices will remain intact after the end of the braising process.
Put the finished dish hot on plates. Serve with boiled new potatoes and fresh herbs.
Whole piece braised pork
Ingredients:
- pork leg without bone - 1, 5-1, 7 kg;
- sweet / hot mustard - 2 large spoons;
- natural bee honey - 1 large spoon;
- salt, freshly ground pepper, oil - to taste.
Preparation:
Rinse a whole piece of pork with running water. Dry with a clean natural cloth towel. You can also use paper.
Rub the ham with a mixture of salt and freshly ground pepper. You can use any other seasoning to your liking.
Combine honey and mustard in a separate small bowl. Spread the resulting composition over the meat on top of the seasonings. You can choose the mustard according to your taste - spicy or sweet. Flower honey is also suitable.
Cover the blank with foil directly in a bowl and send it to the cold for several hours. You can leave the piece cool overnight.
In the morning, place the pork in a multicooker bowl with any heated oil and fry thoroughly on all sides in the appropriate mode. Both frying and baking programs will do. The average cooking time in it is 15-17 minutes on each side.
Then switch the device to extinguishing mode. Place the lid on the container and cook the meat until the end of the program. It is advisable to periodically open the multicooker and turn the pork. This will allow it to be evenly saturated with the aromatic juice that stands out.
Put the cooked meat on a wide flat dish and cut into thin slices. Serve with any side dish or instead of store-bought sausage with fresh bread. You need to store the finished meat in the refrigerator, wrapped in several layers of foil.
Ribs with orange sauce
Ingredients:
- ribs (best of all - beef) - 2-22 kg;
- leeks - 2 pcs.;
- garlic - half a head;
- ginger root - 2.5-3 cm;
- anise asterisk - 1-2 pcs.;
- dried chili pepper - 1 small pod;
- dry wine and beef broth - 1/3 cup each;
- orange juice (freshly squeezed) - 1/2 cup;
- soy sauce - ¼ cup;
- orange peel - from 1 fruit;
- cane sugar - 2 large spoons;
- parsley - half a bunch;
- salt and pepper to taste.
Preparation:
Rinse and dry the meat ribs. Cut for ease of preparation into several parts.
Cut the leeks into small pieces. Chop fresh garlic into slices. Peel the ginger and cut it into very thin slices. Crumble the anise star. Rinse the greens, dry, then chop very finely.
First, spread the ribs on a regular baking sheet. Sprinkle with salt and pepper. You can use any of your favorite seasonings. Bake them in top heat for about 12-14 minutes. During this time, the meat should become golden brown, but not cooked to the end.
Send the leek pieces to the multicooker bowl and add a little oil. Fry it for a couple of minutes, then add the ribs. On top, send the slices of garlic and ginger, crushed anise, whole chili pepper.
Mix all the liquid ingredients stated in the recipe separately. Add soy sauce, chopped zest of 1 orange and cane sugar to them. Pour the resulting composition over the ribs. Cover the bowl with all the contents with foil and put away in a cool place until morning.
Return the container to the multicooker in the morning. Cook the dish under the closed lid in the simmering mode for about 3-3, 5 hours. If desired, you can also increase the simmering time of meat.
Arrange ready-made ribs on plates. Remove the top layer of fat from the remaining sauce. Pour the sauce over the meat and garnish. Decorate the treat with chopped herbs. This simple step-by-step recipe will allow you to prepare almost a restaurant dish yourself.
