Baked meat

Category: Meat dishes

Ingredients

Meat
Grill spices
Beer dark
Salt

Cooking method

  • Marinated beef, lean loin with a thin strip of fat, weighing 1 kg.
  • And pork, ham weighing 1.5 kg.
  • She rubbed the meat with salt, added grilling spices (bought from Uzbeks in the market), added a bottle of 0.75 dark beer.
  • She insisted the meat in the refrigerator for 2 days, periodically turning it over.
  • I cooked meat in the Master in turn, each piece, but according to the same scheme.
  • Fried on both sides for 20 minutes in Frying mode (very beginning), turning the pieces over.
  • Then I switched to the Extinguishing (start) mode for 40 minutes on each side.
  • The meat turned out SUPER! Especially the beef, soft and juicy!
  • Pork could be stewed in less time, 30 minutes each.
  • I wanted to check the readiness of the meat with a meat probe thermometer, but it went into the meat so easily that there was no need to measure T *.
  • The top photo is pork, the bottom photo is beef


Owl
Oh-oh-oh, Admin! Words fail! The photos are very good! How delicious! It turns out that the "cauldron" is indeed a very versatile device - and the meat in very large pieces turns out super!

In the coming days I will try to eliminate this miscalculation in my exercises with him - I will buy a huge piece of meat and try to do something too.

You did it very well!

P.S. The bottom piece of meat (pork) in its outlines in the photo resembles a well-fed hippo resting ...
Admin
Quote: Owl

Oh-oh-oh, Admin! Words fail! The photos are very good! How delicious! It turns out that the "cauldron" is indeed a very versatile device - and the meat in very large pieces turns out super!

In the coming days I will try to eliminate this miscalculation in my exercises with him - I will buy a huge piece of meat and try to do something too.

You did it very well!

P.S. The bottom piece of meat (pork) in its outlines in the photo resembles a well-fed hippo resting ...

Thank you thank you thank you

I was so worried that the photos would not work on the site! Yesterday's were erased from the site.

Regarding the meat - choose the time of frying, it seemed to me that you need to choose a little less time, especially for pork.

Ha = ha ha on the hippo!
Alexandra
I see, here some of yesterday's messages have disappeared ... including mine ...
and also minus 1 point in my reputation and minus ten in the number of my messages ...

ROMA,

Wonderful meat !!!

Especially beef.
And since you say (I managed to read it yesterday) that beer does not smell in finished form, I will do it in the cartoon
Yana
Adminwhat a wonderful meat! Well, I will not say anything about the taste, because I did it myself and I know that it is extraordinary. This can be seen in the photo.
Tanyusha
And this is my dark beer pork I did on Sunday. The taste is amazing.

svin.jpg
Baked meat
svinina.jpg
Baked meat
Yana
tanya1962, pork - super!
Owl
tanya1962, pork is just a feast for the eyes! (I liked how a few days ago someone here coolly said that: "I'm not going to buy a master pilaf yet, but I will still read this thread - it's delicious here." And so).

tanya1962, Please re-name your photos in Latin letters and upload them again, otherwise they do not grow and you cannot fully enjoy the spectacle ...

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