Meat occupies an important place in the human diet. Along with complete proteins, it also contains extractives that promote better absorption of food. In addition, meat is rich in iron, many trace elements and a whole complex of B vitamins.
It is necessary
- For beef in beer:
- - 1 kg of beef;
- - 1 liter of light beer;
- - 1 head of onion;
- - vegetable oil;
- - pepper;
- - salt.
- For lamb with prunes:
- - 1 kg of lamb;
- - 150 g pitted prunes;
- - 350 ml of strong hot tea;
- - 1 onion;
- - 6 tbsp. l. chopped parsley;
- - ½ tsp ground ginger;
- - ½ tsp curry powder;
- - 1 pinch of nutmeg;
- - 2 tsp ground cinnamon;
- - ½ tsp saffron;
- - 2 tbsp. l. hot water;
- - 5-6 st. l. honey;
- - 250 ml of lamb or beef broth;
- - 150 g of almonds;
- 2 tbsp. l. cilantro;
- - 3 eggs;
- - ground black pepper;
- - salt.
Instructions
Step 1
Different types of meat are suitable for stewing (beef, veal, pork, lamb, poultry). You can stew the meat in one piece, as well as by cutting it into small pieces. As a rule, the stewing process consists of two stages - frying the product and simmering it in a small amount of liquid at a low boil. This makes the meat soft, tender and juicy.
Step 2
Before stewing, fry the meat until golden brown. After that, fill it with the resulting juice, broth or hot water, combine with other components, cover the heat-resistant dish tightly with a lid and place in the oven to simmer until tender. Stewing liquid is added from 1/3 to 2/3 of the total volume of the dish. The ideal temperature for extinguishing is 170 ° C. When the food is overheated, the liquid evaporates and the taste of the cooking meat deteriorates.
Step 3
Beef in beer
Rinse the beef under running water, dry and cut into portions. Season with salt and pepper. Peel the onion and grate on a fine grater or pass through a meat grinder. Rub the pieces of meat with the resulting gruel and let stand for 40-50 minutes. Preheat a frying pan with vegetable oil and fry the beef pickled in onions in it. Transfer the browned meat to a saucepan or deep heat-resistant dish, pour light beer and place in the oven, after covering the dishes with a lid. Simmer the beef until cooked at a temperature of 170-180 ° C for 45 minutes, periodically turning the meat over and pouring beer over it.
Step 4
Lamb with prunes
First of all, preheat the oven to 180 ° C. Rinse the prunes, put in a deep bowl, pour over with strong tea and let stand for about an hour and a half to swell. Wash the lamb, peel off the film and tendons, cut into pieces of medium size. Then put the meat in a saucepan, add finely chopped onions, chopped parsley, ginger, curry, nutmeg, cinnamon, salt and pepper. Cover the saucepan with a lid and place in the oven for 1, 5-2 hours to simmer until the lamb is tender. Then remove the cover. Drain the liquid from the prunes and add a little to the stewpan with meat. Mix the saffron with hot water and pour it along with the previously prepared broth into the lamb, add honey and, without closing the saucepan with a lid, put it back in the oven for 30 minutes. During this time, turn the meat periodically. Then put the prunes, mix everything well. Place the lamb and prunes on a large platter, sprinkle with brown-fried almonds and finely chopped cilantro, garnish with wedges of hard-boiled eggs.
