Meat in ginger-honey sauce with cognac (multicooker Stadler Form)

Category: Meat dishes
Meat in ginger-honey sauce with cognac (multicooker Stadler Form)

Ingredients

pork meat 600-900gr
lemon 0.5pcs
ginger root
garlic 2-3 slices
spicy pepper 0.5pod
cognac 100ml
honey 1st l

Cooking method

  • I washed the meat, dried it, cut it into pieces, added a marinade of lemon juice and garlic, mixed and left for 1.5 hours. I added a little vegetable oil to the multicooker bowl, laid out the pieces of meat and turned on the baking program for 1 hour (you can just fry the frying program until golden brown), after 30 minutes I turned it over. While the meat is fried, prepare the sauce. Peeled fresh ginger and grated (two tablespoons), added honey, cognac and pepper, cut into thin rings, mixed. When the meat was browned, I added salt and sauce, stirred the meat in the sauce for about 3 minutes, closed the lid, turned off the baking (frying) program and turned on the stewing program. If the meat is good, then 20 minutes is enough, from my store ... I cooked 40 minutes. The taste is magical, the smell is breathtaking! Bon Appetit!
  • Meat in ginger-honey sauce with cognac (multicooker Stadler Form)


valushka-s
pork, yes with cognac !!!
Irin, and, as always, very colorful, and appetizing!
but I don't need to call, he himself does not go away comes! that would come less often!
lifans
Mmmmmmmmmmmm yummy, I also want to take notes
irman
What a charm, very appetizing, the smell is felt through the monitor screen.
Ksyushk @ -Plushk @
Mmmm, Irish, delicious!
I take a note.
We don’t drink cognac (but everyone gives and donates it), so maybe we will at least eat it.
vernisag
Thank you girls !!!
We also don't drink Ksyun cognac, but eat the current ... I really bought buckwheat mead, I added it to meat and Easter cakes, baked Honey cake.
Ksyushk @ -Plushk @
Buckwheat honey cake.

Ir, and where should Mona go to brandy? Would you answer?
vernisag
Quote: Ksyushk @ -Plushk @

Buckwheat honey cake.
FAQ you are laughing ... tama according to the recipe finally is supposed to be vodka ..., but I started to smell the mead, refined the recipe.
Quote: Ksyushk @ -Plushk @

Ir, and where should Mona go to brandy? Would you answer?
Well, and with brandy you do the following, put it in a box, pack it well (the bottles haven't broken. Do you have many of them?), Take it to the post office and send it to Nizhny Novgorod at the same address ... And I’ll quickly figure out where to get him ...
Ksyushk @ -Plushk @
Quote: vernisag

Well, and with brandy you do the following, put it in a box, pack it well (the bottles haven't broken. Do you have many of them?), Take it to the post office and send it to Nizhny Novgorod at the same address ... And I’ll quickly figure out where to get him ...

Ira, come on like this! In June, if we are going to go to Moscow and go through N-Novgorod, we will personally deliver it to you with home delivery. And if we do not go, then we will issue a parcel of the Russian Post. Did you agree?
vernisag
Ksyuyuyunya ... I'm joking I drink dry wine and champagne ... and that is rare ...
Ksyushk @ -Plushk @
Yeah, let's write it down: Ira doesn't want us to visit!
vernisag
Quote: Ksyushk @ -Plushk @

Yeah, let's write it down: Ira doesn't want us to visit!
Shcha, how it hurts ... What are you talking about ... Come!
Ksyushk @ -Plushk @
Quote: vernisag

Come!

A? Cho? Can?
Irishka CH
Ira, great! Yummy, probably? Current my question always arises as there is alcohol in recipes. If our husband is a driver, how will this additive in the form of cognac affect these freaking ppm? You will not believe, brought up - if we don't drink, sir !!!
vernisag
Oh Irish, who knows how, but in general all alcohol boils away and at the end of cooking it does not even smell at all. And you feed him for dinner, he will sober up by the morning ... But yes, of course it's very tasty.
Vitalinka
How tasty and how beautiful! I will definitely try to cook it. Thanks for the recipe!
vernisag
To your health! I really hope you enjoy it.
July
Irish, thanks for the recipe! It turned out very tasty.

Meat in ginger-honey sauce with cognac (multicooker Stadler Form)
vernisag
Oh, and how beautiful it is !!! On health Svetlana!

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