I am looking for a recipe on our forum

any pressure cooker.

And I don't have a pressure cooker. Will the multicooker replace it in this recipe or buy a pressure cooker?

[Vika]

Vika, no, unfortunately the cartoon is unlikely to bring sinewy meat to such softness. Or you have to drive it for a long time. I keep it in the pressure cooker for an hour, but you can certainly less, but I set the hour.
And what, and there is no pressure cooker? You can also cook on the stovetop.
In general, yes, there is a reason to buy yourself a new assistant

[Vika]

Vika, do you seem to have a slow speed? If you try it?

, there is a reason to buy yourself a new assistant

yes here I am about the same! I could not think of its necessity, but here just

If you try it?

yes, I thought about it, but slow beef shanks do not always take, sometimes it is somehow harsh. Maybe I didn't finish it

Vika, we split into 2 topics, and here and there I immediately write
I have slowly cooked jellied meat many times. I had the first slow one for 6 liters, and the second for 5.5 liters. But then she stopped. Because no matter how much it torments, the meat of a rooster, a pork shank and even a hoof are smashed to softness. But the shank of beef (the hazel grouse themselves) and are separated from the bones, and separated, it is easy to tear into fibers. But they are still not as soft as after a pressure cooker. It looks like soft pieces, but you start chewing like gum. I made a conclusion for myself a long time ago that a pressure cooker works best with beef. Or jellied meat in a saucepan, but only for the whole night.

a pressure cooker works best with beef

all clear!

Will the multicooker replace it in this recipe or buy a pressure cooker?

Vika!
All right! Do not worry!
1. I would choose all the meat from pilaf, put it through a meat grinder. In a frying pan, I fried an onion, a carrot and added this scrolled Meat there.
I poured a little broth or water, spices such as granulated garlic, pepper, paprika, etc.
Cover with a lid and simmer for a minimum of about 20 minutes.
This is a great filling for pancakes, or mixed with pasta (like navy pasta). Or maybe even serve with the same rice from pilaf 🤔
2. Shoulder of beef is a lovely piece. I usually buy it. There are thick veins and from them I cut off the Meat with a good boning knife.
Above you were given a recipe for beef from Gasha - a gorgeous recipe! I love it! But the main thing is that it is at least 1 kg for a whole piece of meat.
After cutting and separation from the veins, I cut the shoulder part into large cubes. In doing so, pay attention to the direction of the fibers. We cut across the fibers so as to cross them as much as possible.
I put 3-4 tablespoons of flour, salt, pepper, dry garlic, Italian herbs or hops-suneli, or other favorite seasonings, paprika, pepper, etc. into a bowl ...
Dip the cut pieces in this mixture and lightly fry to seal the juices.
Now chop the onion coarsely and cover the Meat.
Fill with light beer and simmer under the lid for at least 1.5 hours. Most often, I check and dry it for another 30-40 minutes.
You can not fry, but cook in a brazier with a lid in the oven.
Most often I do it in the cartoon. On the stewing mode in the evening, after turning it off, the meat still reaches the morning.

Instead of beer, you can put table or Dijon mustard on top of the onion and pour water over it.

[Vika]

Vika, goulash!

goulash!

Will it be soft if blend well? I thought about him too, but ...

[Vika]

Vika, will, for sure, be checked repeatedly, only carcasses are very long, it takes 2 hours, but it turns out tasty and very fragrant

Will it be soft if blend well?

In my experience, this does not always happen: it happens that it already breaks down into fibers, but the fibers are not soft.
For beef, for softness, I like "marinating" in mustard: coat the beef cut into pieces for stewing with ready-made mustard, you can immediately sprinkle the spices without salt and sugar.