Dried veal in cherry marinade (Travola KYS-333B electric dryer)

Category: Meat dishes
Kitchen: ukrainian
Dried veal in cherry marinade (Travola KYS-333B electric dryer)

Ingredients

Veal 2kg
Spices for meat (with salt) 30g
Rock salt 40g
For the marinade:
Pitted cherries 1 kg
Sugar sand 400g

Cooking method

  • 1. Preparing meat.
  • We clean the pieces of meat (better, of course, fillets, I have a piece of the back) cleaned from films of connective tissue and sprinkle with spices for meat (grill, barbecue) with salt in the composition + 40 g of rock salt and put in a container:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • * I reported a couple of pieces a little later to 2kg16g, but it didn't work out. Therefore, we focus on 2 kg of already prepared meat (as in the recipe).
  • The spices were as follows:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • 30g:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Structure:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • * I was going to use spices without salt, and salt on the recommendation: 2 tbsp. l. + 1 st. l. Sahara. But at the time of the start of cooking the meat, the spices were found with salt, but I did not add sugar, since it will be in the marinade.
  • Cover the container with meat with foil. And for 3-4 days - in the refrigerator. Turn the meat once a day.
  • * Possible consequences At the first stage of marinating, one third of the initial amount of meat was spent on "take a piece, bake".
  • ** You can also take lean pork for cooking.
  • 2. Cooking the marinade.
  • Since it is cherry season, for the marinade I used syrup from cherries that were being prepared for jerking.
  • According to the recommendations in the topic, 1 kg of pitted cherries fell asleep with 400 g of sugar. They stood for the night. In the morning I just warmed it up to a hot state (necessarily!), But not until the first signs of the beginning of a boil. Allow to cool. Can be used.
  • * The process of heating to hot and cooling can be repeated several times. That is, the preparation of the marinade can be started in parallel with the marinating of the meat. It will be even BETTER, because the balance of the sweet and sour combination is balanced. After the first heating, the taste predominates towards "more sweet".
  • ** You can use both syrup and syrup for the marinade with cherries (interrupt on a blender)
  • *** If you use only syrup, then the cherries from the marinade can then be dried or used as a filling in pies or dumplings, etc.
  • Pour in the cherry marinade:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Close with a lid. Refrigerate for two days.
  • Two days later:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • 3. Preparing for jerking
  • We spread the pieces of meat on a tray so that it is slightly tilted:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Lightly blot (without pressure) the pieces with paper towels and lay out
  • on a paper towel lined tray or plate:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • * I did not remove pieces of spices from the surface of the meat.
  • Cover the grate with a marshmallow mat and lay out the pieces of meat:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • 4. Preparation
  • Placed the grill in the middle (at the level of the fan). At the very beginning of cooking, cherries were dried at the top and bottom (in a pair of trays). After 2 hours, the meat was cooked alone. After another 2 hours I turned it over.
  • After 6 hours from the start of cooking at 70 °: Leave to cool in the dryer overnight.
  • 5. We enjoy ourselves.
  • By the morning, after samples of what had just been cooked and an unauthorized early morning tasting, there were:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • This happened inside:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • With dried cherries:
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • Dried veal in cherry marinade (Travola KYS-333B electric dryer)
  • We had a piece of breakfast, the rest went to the brakes
  • Let everything turn out delicious!

The dish is designed for

8 pieces

Time for preparing:

a week

Cooking program:

Main

Note

The remaining marinade can be used to make a sauce
Dried veal in cherry marinade (Travola KYS-333B electric dryer)


Remaining marinade:
Dried veal in cherry marinade (Travola KYS-333B electric dryer)
Pour into a frying pan (multivar) and evaporate by simmering without a crust until the desired taste and consistency:
We grind through a fine mesh sieve to a dry residue:
Dried veal in cherry marinade (Travola KYS-333B electric dryer)
Done:
Dried veal in cherry marinade (Travola KYS-333B electric dryer)
* If desired, you can thicken.
Pour into a convenient container and use as intended for a treat:
Dried veal in cherry marinade (Travola KYS-333B electric dryer)


Marysya27
Big summer greetings to everyone with a cherry And even better - with their myriad of them:
Dried veal in cherry marinade (Travola KYS-333B electric dryer)
Delicious starts!
Rituslya
Allus, what a myascooo !!!!
I already know from the photo that it's yours! How wonderful!
But, unfortunately, I still don't have a dryer. Eh ... I have to buy it.
Allus, thanks!
I watch and enjoy, and let bubbles.
Marysya27
Rituslya, Ritushka, now I will seduce you to a victorious purchase. You need it so much that you yourself cannot imagine! The dryer is so cool, so well thought out, simple and good that it's a pleasure to use it
gala10
Allochka, what a beauty you have ... I really liked the idea of ​​marinating meat in cherry syrup. I will definitely try to cook it. Thanks for the recipe!
L
Marysya27, how glad I am that you have Grasswood! After all, this means that there will be recipes, unexpected combinations, a lot of emotions and delicious
result! The meat looks awesome! With cherries, I don't know how it will turn out, we have not summer, but "winter-cold" and rain every day, but I took it to the bookmarks thanks!
Marysya27
Quote: L
how glad I am that you have Gravolka!
L, Larissa, and I am "so happy" She is so awesome !!!
And we are on "you", ok? Thank you for sharing the joy
svetn
Already saliva dripped, but in Siberia cherry will happen in a month
Marysya27
svetn, Svetlana, joyfully greetings. There will be time to get ready in a month. The season of cherries for bread makers will continue
Ilmirushka
Alla, I can't even imagine the taste of this deliciousness! ABALDET, how beautiful it is!
Marysya27
Ilmirushka, after I saw your dried fish, I arbitrarily made myself a wish about the device on Your behalf And everything came true again And the meat came true too
Kira_Sun
Marysya27, urgently ran for meat and cherries, drooling. This is what an awesome recipe is needed. Just a question: how large should the pieces be cut?
Marysya27
Kira_Sun, Irina, glad to meet you Most of the pieces I naturally separated when stripping the meat (back piece) from the films. There was a scatter in the weight of the separated pieces. The largest was about 600g, the smallest was 200g. On average, 400g +/- 100g. More focused on external conformity and size ratio. I placed the larger pieces closer to the fan. The smaller ones are closer to the door. And I also tried to spread the pieces so that the height was not greater than the width (length). The wider side (cut) on the mat, the one lower - in height. Did it work out clearly? Successful tests
Cherries are best placed in parallel with the meat. After 2-3 days with heating, they have a sweet-sour balance in the syrup: they take the cherries, absorb the sweetness and manage to share the acid with the syrup.
Kira_Sun
Quote: Maryya27
Did it work out clearly?
It is clear I will sculpt, thanks
Kira_Sun
I overexposed the meat in cherries (I forgot stupidly), it turned out sweet now I walk next to him, what to do - I don't know
Marysya27
Kira_Sun, Irochka, if there are 400 g of sugar per 1 kg of cherries, then the meat should not be sweet after the marinade. True, I did not hold it longer. Because with such a proportion of cherries / sugar and only heating, and not boiling, I was afraid that it would not ferment.
If the meat needs to be saved, then I think you can try cherries. Wedge wedge Blender fresh cherries, add to marinade (or part of marinade). And let the meat marinate for another day, so that the taste evens out. I don't see any other ways yet.
Marysya27
Kira_Sun, Irochka, how are you getting on with meat? Are you sewing business or will it do without crime?
Kira_Sun
Marysya27, I report: the remains of the cherries were eaten, so I could not follow your advice. I decided to try to make a type of chaman according to the recipe of Larisa dopleta (without fenugreek, I just don't have it) and now there is meat in this mixture. Tomorrow I will do it. I think I will hold it at a low temperature until it becomes a dried crust. So the meat is completely ready.
Marysya27
Quote: Kira_Sun
urgently ran for meat and cherries
Irochka, I thought it was easy to buy cherries I will wait for the result
Kira_Sun
Marysya27, the meat was saved. But I will still do it, I want to achieve the right result. If only to buy cherries. Last time only one seller had it.
Marysya27
Kira_Sun, Irochka, thanks for your complicity and good news. Just fuuuh ... Relief that everything ended well
Quote: Kira_Sun
I ran for meat and cherries,
I thought that cherries are freely available and in unlimited quantities))
Quote: Kira_Sun
I will still do
I also ))

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