Beef stew in its own juice in the oven. Beef boiled in its own juice recipe

28.09.2020

Want to quickly cook dinner quickly and tasty, then prepare stew pork in your own juice. Although, in principle, the meat can use any varieties, the main thing is to comply with the formulation and you will get canceled the dish with a filling to any sidebar.

On the photo stew pork

Recipe content:

And as soon as the meat is not prepared! However, the easiest, useful and delicious way is to be quenched. Therefore, today's recipe is especially suitable for supporters of healthy and proper nutrition. Stewed meat has a number of their advantages. First, it maintains nutritional properties, while it does not have harmful qualities. Secondly, it is much easier to digest with our organism. Third, to cook it, do not need to be at the stove for a long time, so that it does not fit. The result will always be awesome, meat will still work out gentle. Fourth, quenching is a great way hard meat, make soft. Since when extinguishing the meat protein, it is destroyed, and the meat becomes soft. An ordinary cooking or hot to achieve such a result is impossible.

So that the meat has become particularly tasty with a large number of podliva, I advise him to take with layers of fat. In this recipe, I offer to use other than standard seasonings, ground nutmeg and ginger powder. But you can optionally add other spices to taste, for example, carnation or provencal herbs. One important secret dish is salt, namely, the saline meat should only after it stops juice. This will prevent his drying and make it particularly gentle.

Calorie per 100 g - 235 kcal.
Number of portions - 4
Cooking time - 2 hours

Ingredients:

Pork - 500-700 g
Onions - 1 pc.
Garlic - 2 teeth
Ground nutmeg - 1 tsp.
Ginger powder - 0.5 ppm
Bay leaf - 3 pcs.
Pepper peas - 4 pcs.
Plant refined oil - for frying
Salt - 1 tsp. or to taste
Black ground pepper - 0.5 C.L. or to taste

Cooking stewed meat with bow in its own juice

1. Wash meat under running water, dried with a paper towel and cut the bars or cubes.

2. Flap onions and garlic Clean, wash and lie: onion - half rings, garlic - straw.

3. A frying pan or a saucepan with a non-stick coating heat with vegetable oil and send fried meat. Prepare it on a big fire so that it is immediately covered with a crust, which will keep in it all juiciness. Farm it 5-7 minutes before the formation of a blush crust.

4. After adding chopped onions and garlic to meat.

5. Continue frying the pork, periodically stirring, but already install the average temperature. Prepare it until the goldenness and transparency of the bow.

6. After seasoning the pork salt with pepper, put the spices (bay leaf, nutmeg, ginger powder, peas pepper), pour drinking water and install the pan on the stove. Close the products with a lid, bring to a boil, reduce the temperature and tomit meat on slow fire 1 hour.

Recipe for cooking meat in its own juice (Lilibzh)

Adyg cuisine presents to your attention an excellent fragrant and satisfying snack to the table from meat on an ambulance hand. The pulp of lamb or beef, cooked through the Adygh recipe, arched by garlic and spices, already in preparation causes not a real appetite. If you unexpectedly gathered to celebrate a small holiday, then this dish is for you, however, if you don't be lazy and make a little more effort, then meat cooked in our own juice, according to Adygei recipe, it can easily turn into a festive dinner, but this is already a separate Theme and other, more advanced product composition. Let's start cooking meat in its own juice with small
If you want meat to be prepared quickly and was as gentle as possible, then you need to take only fresh and young meat on the market or in specialized stores. Puffed mutton or beef cleanse from film and tendons, rinse under running cold water. Cut the portion, but not too small pieces, while set aside and deal with other products
Clean the onions, rinse it and lie. Sat the garlic on a shallow grater or skip it through the garlic cat. Looking garlic in the appropriate dishes and, adding salt, thoroughly sort the salt with garlic until the formation of homogeneous mass
We now turn to the cooking of meat in our own juice, we will begin to prepare the roast in Adygeski. To do this, we will need a middle frying pan. In the pan, lay the foiled oil, warming up and add chipped onions. From time to time stirring, fry onions before the appearance of golden color. As soon as the onions acquired the desired color, add red ground pepper and dry cilantro, mix and fry another 1 minute
Fragrant roasted with spices is ready and waiting for meat. Put the cooked meat into the roaster, mix the meat in a frying pan well, so that the meat is covered on all sides with roasted, and in the process of preparation, the pepper sharpness and the fragrant properties of the bow and cilantro. Cover the lid and, making the fire weaker, let's start stew
From time to time, look under the cover of the frying pan, mix meat and follow the water level and juice. As soon as water and the juice will virtually evaporate, we salt, cooked in advance, salt with garlic with garlic, plunge a little water, we reduce the fire and sauna meat on slow heat before its complete readiness
Hot, fragrant, impregnated with spices and garlic, gentle and juicy meat cooked in its own juice We lay on a plate on a wide leaf of salad and apply to the table. From above, you can sprinkle finely chopped by the greenery of parsley or dill. As a side dish, boiled or fried potatoes are usually served, vegetable cutting will not be superfluous. Separately, Caucasian or his own

There is a huge amount of beef extinguishing methods. And so that cooked dishes are delicious, only high-quality meat should be used.

Stew beef with bow on plate

Stew beef with a bow well combined with boiled potatoes, vegetables, croups and bean.

How to cook:

In the oven

Per 1 kg of beefs are required:

5 tbsp. spoons of oily odor;
2 outer heads;
to taste fresh-headed pepper black;
10 g of salt.

Cooking: 100 minutes.

Each portion: 399 kcal.

How to cook:

Cut the flesh with slices across the fibers, knock off the hammer, fry in oil along with the chopped onion, season.
Share meat on a baking sheet with high sideboards or duck, pour oil and cook in the oven, from time to time watering the flipping meat juice. Pour on the bottom of the opposite or cheat 3-4 st. Water spoons.
Serve with potatoes, vegetable salad, greens.

On video it is described in detail about how to stew beef with a bow:

Meat in own juice with onions

It should be noted that before cooking beef in its own juice, it is necessary to carefully prepare it. For example, it is very good to remove the films and tendons with a sharp knife, then the meat looks attractive and appetizing.

Original recipe

Wanted:

1 kg of beef (breast) + 500 g for minced meat;
some butter creamy;
200 g onions;
to taste the pepper black ground;
10 g of salts;
10 ml of milk;
15 g of scuff.

It will take: 120 minutes.

Value: 370 kcal / 100

How to cook:

Rinse with a breast with water, cut tendons, slightly dry. A sharp knife cut the bone.
Full length of a piece, starting with a thin end, cut hole hole to get pocket.
Fill the pocket of the minced meat by adding a spiche in it. For cooking minced beef to scroll on the meat grinder, adding milk, spices, mix thoroughly. Spreads chopping a cube and put in the finished mince.
Facherched beef sprinkle with pepper, salt and lubricate with softened oil, lay out on the baking sheet. Around the meat to decompose a large chicken onion, bake in the oven. Periodically water the meat piece of the released juice. If, during extinguishing, the liquid on the contrary evaporates and meat juice will begin to burn, pour some water.

Festive cooking option

Wanted:

4 medallion from young beef;
2-3 tbsp. spoons of butter cream;
150 g onions.

1 lemon;
40 ml of olive oil;
5-6 g salts;
1-2 g of fresh black pepper;
6 twigs of fresh green basilica.

It will take: 90 minutes.

Value for serving 100 g: 387 kcal.

How to cook:

Small grater to remove the zest from the lemon, squeeze the juice.
Basil leaves cut.
Make a marinade: in a deep bowl combine olive oil, lemon juice, zest, basil. All this is precipitated with pepper, salt and mix.
Laying medallions in the finished marinade, leave for half an hour so that the beef is soaked.
We warm up the pan and fry medallions on one side, then neatly flip over, put on each piece of meat on the cube of the butter, on top to decompose the rings of the bow, stew until readiness.

Stew beef with bow and carrots

It's not so difficult to put out meat with vegetables, but it is important to observe some culinary requirements: carefully repel and deftly fry.

On the stove

Wanted:

500 g beef (flesh);
1-2 carrots;
2 bulbs;
65 ml refined oil;
add salt and fresh black pepper to taste;
to taste fresh greens.

Cooking: 120 minutes.

Each portion: 379 kcal.

How to cook:

Chuck cut into pieces. About two pieces per serving. Disable, spit salt, pepper.
Cut carrot with onions. Preheat in a saucepan with a thickened bottom oil, put vegetables, to place meat on top and close the second vegetable layer. Pour ½ conventional glass of hot water, close the saucepan with a lid.
Stew on slow fire until readiness (no more than 2.5 hours).
Before serving, sprinkle the meat of crushed fresh greens.

Preparing in the oven

Wanted:

approximately 2 kg of beef;
1 big carrot;
120 g of purified bow;
45 g of tomato;
lavar leaf;
oil for frying;
add salt to taste;
black-polka dot pepper;
6 branches of dill.

Cooking will take 90 minutes.

Value for serving: 397 kcal.

How to cook:

Meat to deliver salt, fry with a whole piece to ruddy crust.
Put in a gooseat or a deep pan, pour hot water by filling half the volume, add fried tomato, chopped straw fried vegetables (carrots, onions), peep, put a laurel, stew in the oven until the meat is ready.
The readiness of meat is easy to determine with a plug if the fillet inside is soft - the dish is ready.
You can serve with fried or boiled potatoes, fresh greens, salads and vegetable cutting, homemade salts.

How to put out meat with tomatoes

One of the paramount advantages of this dish is that during cooking you can do other things, sending meat into the oven.

Wanted:

0.7 kg of young beef;
3-4 tomato;
160 g of foam oil;
to taste spices and greens.

It will take: 1 hour.

Value for portions 100 g: 310 kcal.

How to cook:

Separate beef fillet into small pieces, sprinkle with pepper red, salt.
To lay out a piece of meat, around it - chopped with large slices of tomatoes, pour a little boiling water and bake in the oven until the ingredients are completely readiness.

Rash dish with potatoes

There are several recipes for saving meat with potatoes. Recommend some particular option as best. Each hostess, at wish, let him choose the itself.

Mashed in the oven

Wanted:

1 kg beef;
50 g oil odorless;
8-9 potatoes;
4 bows heads;
1 sheet laurel;
3-4 pepper peas;
to taste salt, garlic;
1 bundle of fresh greenery.

It will take 90-100 minutes.

Value for serving: 378 kcal.

How to cook

Rinse beef with cold water, not having to dry, put on the baking sheet. Make in a piece of puncture with a knife and insert garlic slices in them, pepper peel. Sprinkle the meat of a salty salt, chopped Lavrov sheet, pour oil. Pour half a glass of boiling water on a baiine and put it in a hot oven.
After the pulp is shut down, put the peeled potatoes into the deep baking tray, the onions, to pour everything with the stuffed juice. Bake until all ingredients are ready. Cut the finished meat with slices, put on a serving dish with potatoes and onions, sprinkle with fresh dill or parsley.

Mashed on the plate

Wanted:

700 g of meakty beef;
20-30 g of flour;
45 ml of refined oil for frying;
160 g onions;
250 g of potatoes;
20 g of tomato;
10-15 g of cook salt;
bay sheet + black pea pepper and freshly ground;
a small bundle of fresh dill.

Cooking: 95 minutes.

Portion 100 g: 390 kcal.

Clean a piece of beef from tendons, films. Then cut the flesh with pieces across the meat fibers.
Each piece to repel, then dangle in the sifted flour, fry on the oil along with the chopped rings onions, season to taste with spices, laurel sheet, add a fried paste tomato and hot water, as well as chopped potatoes in large slices.
Meat with potatoes grieved on the stove, covering a pan with a lid until complete readiness. During cooking gently turning meat pieces.

Rules that will help make a delicious beef dish:

Defrost meat only at room temperature, and better - on the shelf of the refrigerator, but then it will take about 10 hours.
It is impossible to lower the meat into the container with water, otherwise it will lose its nutritional value.
Do not freeze the fatal pulp re-, it will be tough, tasteless and small-standing, as when defrosting it will lose juice, which is undesirable for any meat.
Wash meat in warm water, rinse under the jet of cold water. The washed piece is not stored for a long time, otherwise it will quickly deteriorate.

On video - another good recipe for beef beef with onions:

Beef stew with onions - a great dish, has a delicate taste and pleasant onion flavor. You can cook with potatoes, carrots and tomatoes. Bon Appetit!

We prepare the products that we need to prepare pork pieces in our own juice.

Meat is carefully mine under running water, free from the splava.

We cut into portion pieces. Approximately the size of 3x3 cm.

Now we shift the pork to the bowl, add pepper and mix well.

We pour half the norm of sunflower oil to the preheated frying pan. We are waiting for 1-2 minutes to and it warbles.

We lay out the pieces of meat, evenly distributing on the surface of the frying pan. We turn on the fire above average.

When the pork meat breaks the juice and change color, salt and mix it well.

Add second part of sunflower oil. Leave to roast to light golden color. We put on the middle fire.

Onions clean and cut into large.

Pour onions to meat. Mix.

Fry to golden color on fire less than average.

Now pour water so much so that it covers meat. We put on the minimum fire, cover the lid.

When the journey acquires brown and it will become thick, try meat. If it is still harsh, add some water and continue to stew. When the meat became soft. Pouring thickened, put the bay leaf and the pastry 2 minutes.

2) onions - one head

3) Boxed oil - 100 gr.

4) Salt with garlic - to taste

5) Red ground pepper - to taste

6) Dry kinza - to taste

Recipe for cooking meat in its own juice (Lilibzh)

Adyg cuisine presents to your attention an excellent fragrant and satisfying snack to the table from meat on an ambulance hand. The pulp of lamb or beef, cooked through the Adygh recipe, arched by garlic and spices, already in preparation causes not a real appetite. If you unexpectedly gathered to celebrate a small holiday, then this dish is for you, however, if you don't be lazy and make a little more effort, then meat cooked in our own juice, according to Adygei recipe, it can easily turn into a festive dinner, but this is already a separate Theme and other, more advanced product composition. Let's start cooking meat in its own juice with small

Enjoy your meal!

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If you properly prepare lamb, then the dish can easily replace the main dish on everyday days and even on the festive table

The dish surprises with its rich aroma, it fits perfectly and satisfies taste preferences. In addition, it will be able to cook any beginning and an inexperienced hostess

Easy, fast and tasty

* To give hair the radiance and softness, you need to apply coffee thickness on them and lose weight slightly, and then rinse with warm water

* Diet on fresh juices will provide fast weight loss, but it is difficult to withstand it. Freshly squeezed juice from oranges, grapefruits and lemons need to drink three times a day. The rest of the time to drink water. Usually the diet lasts up to 3 days, and you can reset up to 3 kilograms.

* The secret recipe shurts from pork is in many families, but combines their one fact: for his preparation, scurles from pork on a fire should choose meat with a bone, from this soup fragrance only wins

* True Caucasian recipes are based on the use of open fire. Almost everything - from meat to dairy products is prepared only on live fire. The usual frying pan with vegetable oil is rather an insult for a real Caucasian chef!

* Without sauce, any Caucasian dish loses its charm. They are filled with almost all dishes. And if there are no several varieties of sauce on the Caucasian family, there farewell. After all, this taste, underlined juiciness and fragrance

www.bludakchr.ru.

Stewed meat: recipes without water and oil

This simple recipe will help you cook a beautiful dish with a completely from any meat. You can take various pieces, settled in the freezer. Also, on this recipe you can prepare wild animal meat - venison, kozdyatin, kabanin. The meat of the wild pig, which is characterized by a special rigidity and requiring long-term heat treatment, on this recipe is carried out gentle, juicy and simply melts in the mouth. The recipe does not have water and vegetable oil. Because the meat is stealing in its own juice. If you decide to add water, the taste of meat will acquire shades of the boiled, and you do not achieve the desired result.

We offer several cooking options, on the stove, in a slow cooker and in the oven.

Meat stewed in bow

Ingredients:

Meat on ribs or other pieces - 1 kg,
Onion 0.5 - 0.7 kg,
Spices and spicy herbs to choose
Salt.

Cooking process:

Not everyone loves lamb for its specific taste. But if you hold it a few hours in the marinade of onions and spices, the smell will disappear.

So, we prepare the average pieces of meat or meat ribs, we rinse them under running water and we dry with a paper towel.

We put into a deep cup so that it is convenient to mix it. We spit, sprinkle with dry herbs (I use thyme or charber).

Grinding arbitrarily purified onions, send it to meat.

Well mix well. If there is time, withstand a couple of hours in the refrigerator. I sometimes so marina meat on a kebab, only splashing with lemon juice.

Marinated meat in Luke shift into a deep pan, cauldron or a multicooker bowl. Mashed under the lid on slow fire a couple of hours. IN multicooker stewed meat You need to prepare on the "quenching" program, cooking time is the same.

The meat is prepared without oil and water in its own juice and it turns out very gentle.

Stewed meat in the oven

In this recipe we offer to add wine to meat, it gives stewed meat a special skewer taste. Alcohol during heating will be completely evaporated, so such a dish can no concern to give children.

If you wish, the wine can be excluded, but for this meat should be fat (kabanina, lamb, pork). If the product is lean, I would not recommend changing the composition of the ingredients.

Ingredients:

1 kg of any meat,
0.7 kg of the replied onion,
1 cup of white dry wine,
garlic,
salt,
pepper,
spices.

Cooking stewed meat with wine in the oven

Prepare a mixture for sinking meat. Garlic Clean and squeeze through garlic or grinding in a crusher. Set of spicy herbs take at your discretion. Well comes up ready-made blend of olive herbs. Amateurs of sharp food can add ground red pepper or pieces of chili pepper. Salt and black pepper add to the taste.

Cut the meat in small identical pieces of medium size. Calculate them in a mixture of herbs, salt, pepper.

To extinguish, we take a deep, best cast iron brazier or cauldron, the main thing is that this dishes do not have plastic handles. We clean and cut down onion by half rings. The cut onions divide into two portions and the first put on the bottom of the pan, the layer of approximately 3-4 centimeters. From above onion laying out sliced \u200b\u200bmeat sliced. The second portion of the onion lay out over meat. We fill all the glass of wine. If suddenly there was no white, then you can apply red. The main thing is not to take semi-dry, fastened and all the more vinegar. The latter, in general, can spoil the dish by making it dry.

Cut the dishes with meat and cover the foil and are covering the lid for greater tightness. All fees, lump and cutting, leaves, not more than 10 minutes! And what will be the result!

Now we put meat with a bow in a warm ovens for 1.5-2 hours and exhibit the temperature in 200-220 degrees Celsius. The cooking time depends on the size of pieces, and on the quality of meat. Therefore, periodically you need to look, opening it and checking for readiness. During the preparation of onions, a large amount of juice stands out and, mixing with wine and juice from meat, it becomes an excellent extinguishing basis. No water will replace this mixture. In the ready-made dish, the allocated juice can be used as a wonderful fiddle to different garniram.

Get ready-made meat out of the oven, lay out on the plates and serve on the table.

za100le-mt.ru.

Meat in its own juice

We are accustomed to constantly experimenting with various spices, additives, sauces and, probably, a little forgot what a beautiful taste and sophisticated aroma has simple meat, which is preparing in its own juice, almost without adding unnecessary ingredients. This time I decided to leave, so to speak, the original taste and fragrance of pork and just a little added spices to enhance taste sensations. This method of preparation is the easiest and at the same time one of the most delicious. My favorite meat in his own juice looked like that. Preparing insanely simply, but I am sure that you will be satisfied with the result) so I will proceed)

Meat (pork or veal) 500 g.

Creamy oil 70-80 g

Vegetable oil 1 tbsp. l.

Bow half goal.

Bay sheet 1 pc.

Black pepper peas 3 pcs.

Easy pepper 1 mountains.

1. Choose not a bold piece of meat, the clipping is perfect. My meat and dried on a paper towel.

2. Cut into large identical slices.

3. We put in a casserole or a frying pan with thick bottom meat, butter, onions, spices, water and vegetable oil. Cover the tight lid and put on fire. After boiling, the fire is reduced to a minimum and leave languish. In thirty minutes, the spices and onions take out and throw away and continue to stew about an hour or a half before the evaporation of the liquid and the light ruddy crust on the meat. If during this time the fluid did not evaporate, you can simply open the lid. Five minutes before the end of Solim to taste and ready. The readiness of meat is easy to check with a knife. I said that the recipe is very simple)

4. Fragrant meat in its own juice can be supplied absolutely with any side dish, or vegetables) very tasty and very gently) I think you will like it. Bon Appetit)

Pin in soy sauce is preparing simply and easily, so I will not tomatize, but I start immediately to the recipe.

Hamburger with Spaghetti

Want to try a hamburger from Spaghetti, then you are in Philadelphia.

Legovo at home

The recipe is lecco where you can achieve taste diversity and son, I think I think there will also be a lot of fans at home, so I will proceed).

Cauliflower in Klyar

Cauliflower in a grain is a great dish with a bright memorable taste.

topsheF.ru.

Kitchen Smire

A piece of pork fillet, I had a sister weighing about 700 grams;
1 tbsp. salts;
3-4 garlic slices;
ground black pepper;
spices for meat.

I decided the other day to test the new way of adjusting buoy - boiled in the package. The method, of course, is not new for a long time: this method, my mother is preparing a liver with a semolina, a roll type is or sausages. I also saw that the rolls of Sala or Bacon with spices are prepared in the same way. And he herself decided to try to cook the meat with spices. Immediately note the dignity of the recipe: such a buoyhenine does not require a long post, if you press the time, then it can be made to a holiday quickly in this way, for three hours a piece of the slave may not have time to get mastered, but at the expense of cooking in our own juice, the salt has time to dissolve and It is good to impregnate a small piece of meat weighing about 700 grams (for a large piece I have not tried cooking). The second plus meat is very gentle, juicy and fragrant!

Prepare boiled in the package buckhenin is easy and simple.

1. I rub the meat with spices and salt, garlic I have rubbed on a small grater and cheered up with a pork. Leave an hour at 3 (for longer, of course, you can also).

2. A salted buoyenin put into a whole package and tightly tie the air (squeeze) out of the package, but a free space remains, since the meat itself highlights a lot of juice in the process of cooking.

3. We put the meat tied in the package in another one-piece package and again tie hermetically, squeezing the air and leaving free space in the package.

4. Packages with meat place in a spacious saucepan, pour cold water into it so that the meat is completely immersed in it, and put on fire.

5. From the moment of boiling water, it is boosted by buckhenin 1 hour 45 minutes (very large pieces can be boiled two hours). In this case, do not mix anything so that the packets do not break. Meat is boiled in this way excellent, water remains clean if the packages are tightly tied. But the aroma of garlic penetrates into the air. Nevertheless, let it be bothering you: the pot will still remain clean, and the salt will not wipe into the water.

6. After the required boiling time, turn off the fire and remove the saucepan from the stove.

7. Packages with a fork for the handles and carefully, so as not to be broken in the water packages, we take off the buckiene on the plate or other container.

8. Inside the packages it can be seen how much juice was separated from meat. Therefore, we open the packages so that the juices do not pour out on the table, take out buoyenin and shift onto a dry dish.

9. We give meat to cool and you can shift in the refrigerator for pouring.

I was intense try, so I immediately cut off a piece of meat more hot. The aromas pour out all over the apartment, so I really wanted to eat.

So - a piece of meat was still hot. This method of cooking is quite eligible for existence, because it turns out very tasty.

And so it looks like this buckhenin after cooling in the refrigerator.