Roast "a la Gilroix"

Good luck! Only in time will probably be less.

[Ksyusha]

Ksyusha, catch a thank you for delicious meat!
The meat turned out to be excellent, very soft and tasty. True, I didn't salt it. But they all dared, I didn't have time to take a picture, I can show the remaining small piece (the meat is already chilled)

🔗

[Vitalinka]

Vitalinka, glad you liked!!! I now salt when I marinate. Yesterday it turned out to be wild boar, it was simply unrealistically tasty .. the child was already eating, and he was eating game.

Thank you very much for the recipe, yesterday they dared at once. There is really no smell of coffee at all. What I really liked was that the meat turned out to be dense in structure like boiled pork and did not crumble into fibers at all, cut it not yet completely cooled down and it was remarkably cut in neat pieces. It's just that when I bake it in a piece, it almost always crumbles into bogs, but here it is so lovely. The only thing that surprised me was the color of the garlic inside the meat, it turned green, is this how it should be ?? I just never put garlic in the middle.
A yummy recipe in short.

[marinal]

marinal , glad you liked!!! And my garlic is greenish, look at the title photo.

I made beef thighs according to the recipe.
I liked it very much, the meat is really soft, but it keeps its shape, it is good both hot and cold)))

But ... the coffee bothered me - I felt it very much. I don't know why - ground coffee (I don't have a coffee machine, I brew it on the stove in a cezve). Maybe this is the case? Nevertheless, the fine thickets still pass through the strainer ...
To be fair, coffee only interfered with me, the rest were not in the know and minced meat without any problems))))

Pre-fry in pieces (they were about half a kilo, so my thigh collapsed) in AF.

[Elena]

Elena, glad you liked. As for coffee, here of course everything is individual.

Mistletochka, after boiling it became too much to stick out of the liquid to close - I need two extra glasses of water, maybe I won't add so much water?

Alexandra, I have about 2 cm of meat sticking out.

It's just that the piece is not flat, but like a cylinder, and it somehow rose in height while boiling. How much excess water can you? I made coffee 3 tsp. with a hill for 250. Stands in Shteba on languishing for 3 hours, temp. 88 gr.

Alexandra, I didn't add more water to the glass. Now I cook together with the marinade, so much water is obtained. You can turn the meat over. so that the top, which does not wind up without water.

Today I cooked boar meat .. disintegrates without a knife:

I turn over. Such a cute piece. There is a lot of free space in the bowl, there could have been a second one here, which I left in the marinade. But the pace. probably a bit small - already twice approached - 86.

I have never measured the tem-ru in my slow motion. I don’t think it’s too small .. it’ll just take longer.

[Ksyusha]

Ksyusha, I got such a roast

I cooked lean beef (it never came to elk).
Did everything as you taught

I cooked in a Brand 701 multicooker on the Stew mode for 3 hours.
The meat could be eaten with the lips - the most tender. With a spoon, with which I took out a piece from the bowl, I broke the meat once.

Thank you very much for the recipe.

[Ksyusha]

Ksyusha, it turned out very nicely !!! Glad you liked.

And the elk is pitiful ooooooo ... the poor is lying, freezing ...

And the moose is pathetic, ooooooo ... the poor lie, freezing ..

If I had it in smaller pieces, they would have eaten it long ago, but I don't know from which side to approach it, and even ice cream. Look!

I say .. poor !!!!

The longer it lies, the harder it becomes ... the liquid freezes out.

And I didn’t like the couple or it didn’t work out ... although everything seems to follow the recipe. Bitter (because of garlic, after all, garlic dishes need a higher temperature than in a slow cooker.), Dry (due to cooking in water), unsalted (well, how can a large piece be salted in half an hour).

I now salt when I marinate.

Omela, can you please tell me whether to salt the meat or not when you marinate?

[Magdalena]

Omela, can you please tell me whether to salt the meat or not when you marinate?

Magdalena, I did this and that. I did not notice the difference, so now I salt it right away.

[Michael]

Michael, of course, this is a matter of taste, but this is the first time I come across this conclusion:

Bitter (because of garlic, garlic dishes need a higher temperature than in a slow cooker.)

You can do without garlic, theoretically.

Mistletochka, I cooked, though a long time ago, your lovely roast, we really liked it.
I didn't salt, because when I bake the Prime Rib of Beef, I never salt the meat either, I just keep it in the refrigerator for 8-10 days.
So the beef for your roast was kept for 4 or 5 days. This is delicious! : crazy: Thank you.

[Ludmila]

Ludmila, glad you liked! I also prefer using salt as little as possible, but my mother, for example, makes everything add salt after me.

Here, here, Omelochka, I am salt-free and absolutely not sweet tooth, a spoonful of honey a day, since childhood, and my husband, oyoy, eats an awful lot of salt and sweets. We are all different..

Now I do not fry the meat beforehand. I pour the marinade into MDV along with the onions. I don’t salt at all.