Meat according to the recipe of the beginning of the last century

We don't mix milk with meat, so it's not destiny to try

[Gasha]

How could I forget about this recipe I bought beef, it is written that Belarusian, well, very tough, stewed it with a lot of onions for 4 hours yesterday, it still turned out to be tough meat, now I know how to cook the rest
Gasha ,

Natashik, Providence itself led you to this recipe!

Gasha, the meat feast is on its way, which means your recipe is destined to come true! Podskashi, in a multicooker with pressure (quick slug) how much to cook it? I have modes: meat, stewing, manual ... I somehow got confused. And how long does it take? A-a-a-a, and what pressure, 1, 2 or 3?

Natasha, I have another quickie - Brand, and I have absolutely no idea what these 1-2-3 mean ... In theory, a triple is high blood pressure, right? So - on the top three. Look in the instructions - what exactly is this pressure. With a pressure of 70, half an hour is enough for me. But it also depends on the size of the piece and the age of the meat.

Oh, Gashenka, thanks for the quick reply. Meat approximately will be up to 1 kg. I do not know his old age (wild boar). I plan to soak for at least a day (I always do this with this meat). Three is high blood pressure. I have Polaris. Chilled meat is cooked in 60 minutes. Now, if I set the mode to meat, 3 pressure and time 30 minutes? I suspect that wild meat is akin to beef, or akin to homemade chicken. That is, it is tougher than just pork.

[Lamb from Shirvindt]

Natasha, we have already discussed wild meat

Natasha, combine two recipes - this and Lamb from Shirvindt

Yes, we did, but .... I don’t want to combine these 2 recipes. Let's just say that I cook meat with all kinds of additives, such as onions, etc., for every day. And I'm interested in making meat exactly according to your recipe. So that you can serve it as sliced. And since I have a sufficient quantity of wild meat, I don't want to go to the market specifically for Polish / chemical - I don't want to.Why haven't I cooked it yet, because the union doesn't suit me, and I don't want to spoil it

Natasha, how can you spoil the meat? If there is not enough time, and the meat seems harsh, then you can always add more time. In any case, until you try, you will not understand, even if you think about it for another two months

Agree! Until I try, I don't understand! I'm worried that, on the contrary, I will overexpose and it will go to threads (fibers). That's what I wouldn't want. I am still preparing for Easter, and not for every day

Natasha, I have no words!

to be sure of the result, it was necessary, in my opinion, to try to cook meat earlier. In two months, you could cook it one by one or another recipe, and even try to combine it and decide which recipe you like best and how long it will take for your saucepan so that the meat does not fall apart with fibers ...

Gasha, I accept criticism, realize and correct
In my defense, I can say that when you crawl home at 8 pm, and there are 3 hungry mouths, then there is no time for experiments. We quickly load everything into the cartoon according to the old and long-proven recipes, we all comic, cherish, cherish and fall dead at 12 at night (I wanted to hide the justification text, but could not find how)

[Sp]

wanted to hide the text of the excuse, but did not find how

Icon Sp ...

[Sp]

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Baby, thanks, I'll know!

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The text can be hidden by clicking the button Sp (spoiler)

[Gasha]

Gasha, and I am already grateful to you one hundred and fifty times for this one and for many other recipes that I am happy to use, each time remembering you with a kind word!

Hello Galchonok! And I am grateful to you that you are grateful!

And I am grateful to you that you are grateful!

"I looked around to see if she looked back to see if I looked back ..."

Exactly sho ...

What is your thematic skirmish correspondence ... penetrated and butted. Oh, and I love you all !!!

Duc and we are thee!

Aha!

Oh! And Mona and I will stick? Like this

Scout, and you mulberry?

Gasha, thanks for the recipe, I cooked veal today - very tasty!
I think it's a big plus that the sauce remains, I water the side dish with it.

The children came from school, tasted the meat, said delicious, here's a photo:

[Gasha]

Gasha, thanks for the recipe! On weekends I made from not fatty pork neck! did not add water at all! It turned out very tasty. After the refrigerator, it was cut very thinly, they ate instead of sausage!

Girls, health!

Girls, and in the staff someone did, otherwise I dried one piece of meat on 0.7, that is, the meat is dry, but there is a lot of liquid. I don’t understand which program to use.

[drag]

drag, I did in Shteba. Mode "Meat" 30 min, pressure 0.7. Everything worked out great.

I came across this interesting recipe, but at home only the chicken is thawed ..) I will try to cook some of it from this angle .. I think it will work out great too .. why not

Thank you, I'll risk it again tomorrow.

Delicious! First time I cooked beef so successfully! She usually chews very badly.
There was a piece of beef 535g. I cooked in the oven in a ceramic roaster. Divided 68 g butter into 6-7 parts, put meat on top of them, potatoes on the sides (6 pcs were included), salted. I poured 1 full glass of water. I put it in a heated (baked bread) oven. I kept it for 3-3.5 hours (I definitely did not notice it) - I was guided by the smell - I took out the smell of fried. The gravy was a little 1 / 3-1 / 2 cup.
The son eats lumpy beef reluctantly, but here with pleasure.
And a bit of work.
A miracle, not a recipe!

Yes, Lil, I agree - the recipe is wonderful!

I also made this meat today, but poured the tomato marinade with soy sauce, yummy !!! I drained the liquid later and add it as a gravy

[Galyun]

I don't add water either, as I tried it for the first time with water, so I didn't pour it anymore

Galyun, that is, we boldly cross out the water, right?

Do you think my piece of veal (2.1 kg.) Will be enough for 3 hours on "Stew"?

Kroshik, if not enough, then you can put out, right?

[Galyun]

It's like that, Galyun ...

I’m wondering if it makes sense to add ghee instead of ordinary butter?

If so, do not change the quantity?

At first glance, it seems like a lot ...

Girls, has anyone made this recipe with less oil?

I really hope for the help of the audience !!!

thank you. Super meat turned out.

Kroshik, I usually put less butter, I'm greedy ... I don't pour water, but I cook in a pressure cooker under pressure, there is enough water. Everything turns out delicious.

Maryana, to your health!

[Crochet]

Crochet, I did it in the pressure cooker and in the slow one, a little oil on the bottom for the smell, I didn't even weigh how much, the result is always
Gasha, thanks again !!!

[Lerele]

Lerele, the next - to your health!

[Innus]

I’m wondering if it makes sense to add ghee instead of ordinary butter?

If so, do not change the quantity?

Innus, I have butter, only 82% fat, and the rest ... we take it like water
And ghee is pure fat

[Gasha]

GashaThank you so much for this recipe! cooked several times already, it always turns out great! and minimum body movements, which is very important sometimes

[Gasha]

Gasha,
and thanks from me !!! A unique recipe with a beautiful story!
Very simple, both in preparation and in taste
Wonderful meat turns out! Like ALL !!!
For the first time in my life I cooked meat for slicing myself

This is the very first, I cooked it in a simple saucepan with a thick bottom, for 3 hours on the second heating stage out of 6 available.
Not so beautiful ... I cut it still warm ...


I cooked several more times in a simple slow cooker, read - an electric pan

I have on 1 kg of meat takes 10 g of fine sea saltbut this is abstract as sea salt is very absorbent. I didn't like rubbing with coarse salt or I don't know how at all

I bought pieces of meat ready for baking in a grid (for a boor), but the grid is here ... just so it doesn't fall apart if individual pieces are crammed there, since when stewing / spinning, the pieces of meat still take their own shape. If a cube is pushed there, then the ball in its raw state will still become a cube

We liked the beef the most!

Gashenka, Thank you!!!

: girl_love: Good day to everyone !!!!! and I make this meat in my pressure cooker !!!! I can't wait ..... I'm sure it will be delicious !!!!! thanks for the recipe !!!!

Girls, thanks for the kind words! May you all be delicious!

Great recipe! I cook my tough, dry moose meat on it, it always turns out tasty and not dry! Thanks for the recipe.

And if you put elk marinated in wine marinade on butter? But elk meat in a piece under pressure did not work for me before, it shriveled and hard. Maybe in a cartoon?

[Gasha]

Gasha, thanks a lot for the recipe! It turns out very tasty and softest meat. The other day I was making beef in a pressure cooker, so the friends who came to visit did not believe that beef could be so soft and tasty.