Stew (jellied meat) of beef in a multicooker Steba DD1 ECO

Stew (jellied meat) of beef in a multicooker Steba DD1 ECO

Category: Meat dishes

Ingredients
Beef (diaphragm)	803 g
Beef (cheek)	914 g
Beef shank	1873 g
Chicken legs	2 pcs - 751 gr
Spices (Provencal herbs)
Salt
Pepper mix
Garlic
Bay leaf
Greens (dill, parsley)

Cooking method

• Rinse the meat and put in a pressure cooker - 4347 gr. Do not add water, only the liquid that flows from the washed meat. Add spices and herbs. Close and set the Meat mode for 1 h 30 min + 30 min. pressure 70. After the end of the mode, wait for the pressure to release, about 30 minutes. The meat is completely ready.
• 
• The liquid was formed 1.5 liters. When I cooked in CF, it took 5-6 hours and the liquid was half as much.
• This is how I procure meat for use. When the forms are frozen, I cut them into cubes and into the freezer, and when I need to make soup or something else I take out as much as I need!

Note

Bon Appetit!

Marinochka, this is a godsend for me !!! Lord, how easy and convenient. You don't have to rack your brains after work to cook this in 10 minutes.A delicious semi-finished product is always at hand.

Great!

[Marinochka]

Marinochka, thanks for the recipe, now I will also prepare such a semi-finished product. Convenience!
And when you did in the cartoon, did you add water? And on what mode did you do it?

Girls, thank you for the recipe! Enjoy cooking and enjoy cooking!

[Marinochka]

Marinochka, thanks for the recipe, now I will also prepare such a semi-finished product. Convenience!
And when you did in the cartoon, did you add water? And on what mode did you do it?

Galina, please! In general, I read the recipe for a long time on a friendly site. There Pakat "invented" it. It is done in the MV also without water, the bowl was taken with a coating. Program Stew for 5-6 hours, depending on the meat, liquid forms. I cook beef mostly with chicken, so a little liquid. But in SV I liked it more, quickly and liquid enough!

Well, the fact that it is very convenient to cook jellied meat in a pressure cooker, I realized this long ago. Before the advent of the pressure cooker, I didn't cook it at all, I didn't want to bother: how much to cook, follow ... Now this is our dish-lifesaver. I cooked it from the "leg-horns" with meat and the issue was resolved for several dinners. But the fact that it can be frozen for future use, I had not thought of before. Well, this is, except for soup, and you can make macaroons, and quickly with vegetables ...
I'm afraid only the household won't let me freeze ...

Elena, I will add everywhere and in pasta and in mashed potatoes, in soups ... So I cook several bowls at once, we eat one and remove the other! Especially in summer, when mostly with children on the street, threw in the soup and the soup is ready! The beauty!

[Marina]

Marina, ingeniously thought up!
I will do so too

[Marina]

Marina, ingeniously thought up!
I will do so too

I am glad that the recipe was useful to you! Thank you!

Thank you!! It turned out great !!

Lerela, I'm glad you did it! Enjoy your meal!

Already
Cooked soup with sauerkraut.

Already
Cooked soup with sauerkraut.

I miss that stew from childhood, I really loved soups with her. And today an almost forgotten taste, great !!!

You're right, that stew is gone! And I loved her so much - just like that, without everything or with bread I made

So I have almost the same taste, I just forgot the lavrushka, well, maybe I need to cook a little longer. But I'm still happy.

STEW !!!!!!!!!!!!!
Not so long ago, my father-in-law made two autoclaves, made stew, but this is how many extra body movements - marinate the meat, go to them, namy cans, roll (and for the whole office) and wait for the result,
But since my cartoon was covered with a copper basin, I had to think about updating - so I read on my head wallet - in addition to DEX, I ordered a pressure cooker Polaris, both are already on their way to me
Eh, now I will be alone with the stew !!!!!!!!!!
Marish, this is for you

Tatyana, I am glad that you liked the recipe! Enjoy cooking! Thank you!

Oh, Marinochka, today the whole family remember you with a kind word. 5 minutes to peel vegetables and the soup is ready. Rather, the ingredients are all ready. Your freezer stew, peas, bulgur, onions, carrots and potatoes - that's all. And delicious, as if I was busy at the stove for an hour. However, let mine think so

Oh, Marinochka, today the whole family remember you with a kind word. 5 minutes to peel vegetables and the soup is ready. Rather, the ingredients are all ready. Your freezer stew, peas, bulgur, onions, carrots and potatoes - that's all. And delicious, as if I was busy at the stove for an hour. However, let mine think so

Larissa, I am very pleased that you remembered me! I'm glad that your recipe clung to!

And up to where you can apply - only up to the top mark or higher?

She put 3885, and the bowl is almost full. What's scary - won't it burn? Oh - maybe it should be done in Teflon? I don't have it yet.

She put 3885, and the bowl is almost full. What's scary - won't it burn? Oh - maybe it should be done in Teflon? I don't have it yet.

Add some water to the bottom, then it shouldn't burn

And what does it mean about the time - 1h 30m + 30m? Which ones until the pressure subsides?

I have meat that has not been frozen and soaked, I’m still for 30 minutes. put. Yesterday I did it in jars - it looked like squeezed pieces, and in the jar right away from them juice. We'll see...

Marina probably meant that the "meat" mode can be set to the maximum at 1 = 39, and she did it for 2 hours (after the end of one cycle, she switched on for another 30 minutes), but I did 1 = 39 and another 30 minutes on heating with a closed valve cooled down. Everything was prepared well and froze

Marina probably meant that the "meat" mode can be set to the maximum at 1 = 39, and she did it for 2 hours (after the end of one cycle, she switched on for another 30 minutes), but I did 1 = 39 and another 30 minutes on heating with a closed valve cooled down. Everything was prepared well and froze

Yes, Larissa, thanks for explaining!
Alexandra, If the meat is not frozen, then you just wash it and hide it, of course, without fanaticism with water, as much water will flow from the meat, but no more! The Meat program will start working when the pressure is built up, and the pressure is built up gradually and, accordingly, moisture is released from the meat and therefore the meat will not have time to burn!

I am sure that you will be pleased with the result! Be sure to write how it happened!

Marina, I'm worried about the steel bowl. Can add 1 ms of water after all? What were you doing?

Let's wait until Sasha succeeds. She will tell us

I will study the process and report, while I like it more than yesterday in the autoclave - watching a movie about sailors ...

You do not need any water, concentrated broth, and so it will be enough.
I've done it twice already, it's so convenient. I put it in doses in the freezer, I need to cook it, took it out, into the soup without defrosting, so it defrosted it in the microwave, cook further.
Thanks again to the author !!!!

After 30 min. - the flight is normal, the broth is full, the smell is awesome, the meat is not ready. I added more salt, set it on for another hour.

Larissa, I make jellied meat only in a steel bowl! You don't need water - everything will work out!

Alexandra, I keep my fists for you! And my question is, what do you cook in - in a MV or a pressure cooker, I ask because you open it, but in SV it is not so easy to open it. And if you cook in MV, then it takes 4-5 hours to fully cook meat.

Larissa, I make jellied meat only in a steel bowl! You don't need water - everything will work out!

Alexandra, I keep my fists for you! And my question is, what do you cook in - in a MV or a pressure cooker, I ask because you open it, but in SV it is not so easy to open it. And if you cook in MV, then it takes 4-5 hours to fully cook meat.

And, well, since it is tested in practice, then everything is ok.I was afraid to use steel without water. Made in Teflon. Now I will only be in steel. Thank you, Marinochka

Well, the movie is over, I opened the Steba, which had been standing on the heating for an hour, and there, in a transparent golden broth, meat pieces ready to eat or packaged. It did not even think to burn. And yesterday's 10 liters of stew from an autoclave - the same appearance, that is, not in mass but in pieces. When I used to cook my goby, pork, elk in a saucepan - of course there was almost no liquid left and there were no pieces. So thanks to Marinochka for the recipe, it turned out to be very useful to me!

Marina, I really liked your stew! Only one question is ripe .. Beef (diaphragm), Beef (cheek) - where are these parts sold? I never came across them in the store. Any bulk purchases at special bases? (I found them on the internet, but there is only wholesale, and the price is excellent)

Marina, I really liked your stew! Only one question is ripe .. Beef (diaphragm), Beef (cheek) - where are these parts sold? I never came across them in the store. Any bulk purchases at special bases? (I found them on the internet, but there is only wholesale, and the price is excellent)

Lga, I have adapted to buy such "delicacies" in the shop at the meat-packing plant, it is not far from us. I don't even know if they are in the markets. Yes, the price is good for them, but the minced meat and stew are excellent!

Thanks for the recipe, I have long wanted to take the risk of cooking jellied meat in steba, (only I have dd2). Pork shank, beef 1kg., Salt. I set the meat mode (30 minutes), poured 1 measuring cup of water, after turning off I was convinced of the degree of incompleteness of the meat)), put a carrot, two onions, added water to the max mark and started it for another 20 minutes. The jelly is gorgeous !!! One meat, but you can have a little more liquid, it's a pity there was nowhere to top up. Here's a report, freeze - I'll show it in a cut.

[Tanuhka]

Tanuhka, a beautiful jelly turned out!

It's also incredibly tasty! The rich taste of meat, in a saucepan, this will never work. and it is very convenient: we love jellied meat, only when you remember to cook it ... And this! Dream! In total, it took me an hour. After two we were already eating (froze in an hour, and froze tightly))) thanks for the recipe again.

How much can you store in the freezer?

[Maryka]

Maryka, jellied meat, I have stored until, up to 3 - 4 months. I keep it in a bag so that it is not aired.

Can I have a couple of stupid questions?
Do you make chicken legs right with the bone, then take it out or leave it like that?
What can replace beef parts? I mean, will the standard meat sold on large bones go? I just don't know much about beef, as I rarely buy and only tenderloin

[anna_k]

anna_k, chicken hams just as they are with bone and skin - I don't cut it.
The beef is the one with the bone, which is better with the round 'buttery' bone. But ribs are also possible.

Thank you Marina for your prompt reply. I made it two months ago, froze it in the Taper's container, took it out now and think if everything is all right with the stew? Smells tasty.

[Maryka]

Maryka, do not worry, with good storage nothing will happen to it! Held on myself

Already made buckwheat porridge with stew, yummy!

[Maryka]

Maryka, it is delicious!!!

[Marina]

Marina, Is it possible to divide such jellied meat into bags for cooking at a time and vacuum these bags?