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Spicy meat in herbs

Spicy meat in herbs

Category: Meat dishes
Spicy meat in herbs

Ingredients

Basil
Mint
Marjoram
Parsley
Salt
White peppercorns + coriander in a mortar
Light beer
Meat 1 kg.

Cooking method

  • The proportions of herbs (all dried) are at your discretion.
  • Cut the meat into pieces, salt, season with herbs, leave for an hour.
  • Fill completely with beer.
  • Cook on high for 6 hours.
  • The aroma is awesome !! (y) The taste is unusual and very pleasant !!!
  • Cooking options:
  • Simmer on the stove over low heat for 2 hours.


leka
Omela, and what meat did you take? And tell me the beer is left in the bowl?
Omela
leka , in a whisper: elk! You can take any meat! In this recipe, all the meat is covered with beer and practically does not evaporate, it remains so.
Alexandra
MistletoeThank you for reminding me about the wonderful slow cooker device in which you can cook super soft meat!


Otherwise, lately I've only been using minced meat for my old dad, we already miss the whole product

It looks very appetizing!

I have a question. It looks like it's covered with a ruddy crust. Or did I not consider it? Why is such a ruddy surface, since the beer does not evaporate?

Omela
Alexandra, to your health! I never forgot about her! I don’t know why this happened? Maybe due to seasonings ?? Didn't fry it beforehand.

I specially make minced meat if the meat is tough and cook according to these recipes: I like it very much !! (y) Especially with leeks !!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98810.new#new

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=93187.0

I cooked in a cuckoo, but you can put it out on the stove, and the casserole in the oven!
Alexandra
Yeah thanks, Mistletoe, took note.

I didn't seem to forget about the multicooker, but she lives far from the kitchen, in a technical cabinet in the hallway - you need a good reason to get it once again
| Alexandra |
Mistletok, what if this recipe is made from defrosted elk, but under pressure? Or not this one - but elk meat in pieces (what and how long?), And under pressure? After all, you have a huge experience with elk, I stewed in a slow cooker for a very long time, and still the fibers did not turn out to be tender enough, for example, as a bear turns out in a slow cooker. Here I defrost it now to try it in the evening.
Omela
Alexandra, with elk meat is difficult. First, of course it depends on the meat itself. If it is young, it will be soft, and if it is old, then no preparation will help to cope with the fibers. It will fall apart into pieces, but it will be dry.

When cooking wild meat, you must:
1. Soak the meat in running water (2-6 hours)
2. Marinate the meat in your favorite marinade or spices (12-24 hours)
3. Fry in one piece on all sides until golden brown. Thus, the juice is "sealed" inside.
4. Cook with vegetables in one piece, so that the juice from the vegetables soaks the meat.

In a pressure cooker, depending on the weight, the time is 60-90 minutes.
| Alexandra |
Thank you so much. Unfortunately, I cannot determine the age already - the pieces in freezers from different elk are mixed up. It turned out in small pieces in a slow cooker, but of course for a very long time, so I mainly cooked chopped. With the pressure cooker I am still on "you", now I will be more confident thanks to your advice.
Omela
AlexandraI hope you succeed. Today I did 120 minutes in a pressure cooker 110C, it turned out delicious.
 

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