Stewed beef with a Chinese accent (multicooker Bork U700)

Stewed beef with a Chinese accent (multicooker Bork U700)

Category: Meat dishes

Kitchen: chinese

Ingredients
Beef pulp	600 g
Bulb onions	3 pcs.
Soy sauce	2-3 st. l.
Balsamic cream	1 tbsp. l.
Ginger	Taste
Garlic	1 clove

Cooking method

• I first tried this method of cooking after I bought a not very successful ready-made goulash from beef trim, the meat was tough and I wanted to make it soft and tender.
• Chop the beef randomly into pieces, chop the onion into large thick rings or half rings. Put everything in a bowl of MV, mix, pour over soy sauce and balsamic cream (you can replace it with vinegar, but then you need to reduce its amount by half and pre-mix with soy sauce).
• Close the MB lid and start the Roast program. After about 40 minutes, when the program ends, open the MV, add there quite a bit of dry or grated ginger, which will be available, chopped garlic, close the lid again and turn on the Fig.
• After another 30-40 minutes, the dish is ready.
• This meat is best served with such right rice and stalks of green onions.
• Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

~ 40 + 35 minutes

Cooking program:

Roast + Rice

Note

The meat turns out to be very tender, melting in the mouth in a very thick, rich in its own juice-sauce, and ginger and balsamic give a delicate Asian accent.
For more authenticity, I sometimes add hot peppers after cooking and leave them on the Heat for a few more minutes.

Liz, excellent meat, I make the same meat with ginger for mine, they say it's delicious.

Tanyusha, thank you, we love beef very much, I cook it all the time and most of all I like the variations on the Chinese theme. Here the main feature is in the cooking modes, due to which the meat turns out to be soooo very soft in an amazing thick sauce!

I will soon cook something special for you in their style)))

Lizonka, thank you very much! I will wait

[Liza]

Liza, of course I'll try!
Moreover, this is my favorite option - balsamic with ginger

Yul, I really hope you like it.

And according to the modes, the idea was to first bring the meat to softness, and then add spices and already evaporate the excess liquid on the Rice.
You can add, and I often do this, various sauces (Worcestershire, oyster, etc.), but I published balsamic so that everyone always has it in the locker)))

I will wait for feedback. It's a pity we have very few Bork users

Checked out this recipe.
Everything is exactly as described by the author of the recipe.
My family liked it.
Balsamic actually gives a very interesting shade.
For my taste, the meat turned out to be cooked with plums.
Wonderful sweet and sour taste.
I cooked 700 grams of beef.
Luka put in two medium onions.
Soy sauce - 4 tablespoons.
Balsamic vinegar - 1 tablespoon
Yes! I also added three tablespoons of grain mustard (from Makheev). Recommend.

Dmitry, I am very glad that you liked the recipe. You can add any marinade, sauces and spices to your taste, I highly recommend getting a Worcester sauce, it is great, especially for beef.

The main purpose of this recipe was the idea of ​​combining modes. Now I have come up with a new method in which I use the Roast mode for the first cycle, and then add spices, a little diluted cornstarch (if it is oriental cuisine) or 1 tbsp. l.pre-fried flour (if tomato sauce is in our tradition), and start the Multi-cook 120C mode for 15-20 minutes, depending on the type and quality of meat.
I have come to the conclusion that this shortens the cooking time, does not clog the valve, and makes the gravy thicker.

I want to make a small addition to the recipe.
Along with the onion, cut two medium sized tomatoes into rings and lay on the bottom of the bowl in layers, first onion, then beef, then tomatoes.
It will be even tastier.

Dmitry, I am very glad that you are successfully creating in the culinary field, and that my recipes have come in handy or inspired you to do so.
Specifically in this recipe, I do not use tomatoes, since Chinese motives with their own spices, a set of vegetables and aromas were assumed here.
And the very principle of operation of the modes for processing meat - yes, then you can do anything you like.

I often cook beef in French, first the meat on Fry, and then add thin circles of potatoes, onions, mayonnaise and cheese, and start the Buckwheat mode. My family members really like this option too!

Thanks for the idea.
I will definitely try.
But this is already a topic for a separate recipe.
I just have to ask you to write more recipes in the section for Bork. There are so few recipes.

Dmitry, I very often think why, because everything is clear anyway, there are a lot of different recipes for other MV-SV models, I don't need to adapt them myself, so it seems that others too
But if you, as a "novice" multicooker, think that this is necessary, then I can post what I cook every day. It just won't be something unique and extraordinary. Meat, cabbage soup, potatoes, porridge - everything is already on the forum just not in our MV ...

Well that's it! When my husband saw your meat, he follows me on his heels in the morning. This despite the fact that a full refrigerator of all sorts of things. Today we'll finish the Piggy, tomorrow I'll cook your yummy. Unsubscribe later. And more ... Can I also call you Lisa? I like the name. A?

Lisa, Elena,
Does Bork on Zharkom have evaporation? Is he puffing in the process or is he quietly cooking, keeping all the liquids inside?
Want to understand if it is similar to 1055 Kuku Stew? Some of the liquid on it evaporates.
I don’t ask for Buckwheat any more, here it’s better for me to replace it with Multipovar without pressure.

Lisa, Elena,
Does Bork on Zharkom have evaporation? Is he puffing in the process or is he quietly cooking, keeping all the liquids inside?
Want to understand if it is similar to 1055 Kuku Stew? Some of the liquid on it evaporates.
I don’t ask for Buckwheat any more, here it’s better for me to replace it with Multipovar without pressure.

I would be glad to help, but I myself have never cooked on "Hot". Tomorrow will be the first time. If Liza does not have time to answer by this time, then I will carefully observe the process and unsubscribe.

Lisa, Elena,
Does Bork on Zharkom have evaporation? Is he puffing in the process or is he quietly cooking, keeping all the liquids inside?
Want to understand if it is similar to 1055 Kuku Stew? Some of the liquid on it evaporates.
I don’t ask for Buckwheat any more, here it’s better for me to replace it with Multipovar without pressure.

No, practically does not puff, the mode is calm and not noisy. This is what Bork's Stew I already don't remember, since I haven't cooked anything on it for a long time. I like meat on Zharkiy better.

Well that's it! When my husband saw your meat, he follows me on his heels in the morning. This despite the fact that a full refrigerator of all sorts of things. Today we will finish "Piggy", tomorrow I will cook your yummy. Unsubscribe later. And more ... Can I also call you Lisa? I like the name. A?

Lena, how did you cook the beef like that or not yet? How are your impressions?

Liz, if in other pans, how? Roast is what mode?
For example, at Shteba?

Lena, how did you cook the beef like that or not yet? How are your impressions?

Lizonka, of course, cooked yesterday! But wait, I'm just not ready to write, because I'm already under the fly! I have a holiday today.23rd wedding anniversary! Hic! I'll write tomorrow, okay? I just have no time for chichas. KSALU FSEH! YEH ... I'm drunk, I'm drunk ... I'm not going to do it ...

Liz, if in other pans, how? Roast is what mode?
For example, at Shteba?

Mashun, to be honest, I don’t even know, I don’t have Shtebochka, in Bork, in principle, a different story, there are supersensory algorithms, who knows exactly how it works. Here, even Stewing from Roast is ultimately different in taste. But apparently cook on meat, and then add spices and starch and thicken on Fry. Perhaps you will get something similar

No, well, that's not interesting! The recipe is as simple as three kopecks. And where is the torment of creativity? What about experiences? I am more accustomed to this order of cooking: Popsihuu enough; You quarrel in a splash with a man who is sitting in a slow cooker, threatening him with a trash heap; You will send your husband to hell, for the fact that at this time he is getting drunk on you; A couple of times you step on a curious dog and bark at it in response to its "Phi"; You jump in surprise when the same multicooker man, as if in revenge, suddenly yells: "The dish is ready"; Tell him everything you think about his origin up to the seventh generation; You will wonder where so many swear words came from in your vocabulary ... And only then, with a sense of accomplishment, do you enjoy what you got. And here what? Loaded - got it - ate. No romanticism for you! But what about the feeling of deep satisfaction, from the fact that he alone won an obviously unequal battle with the shaitan-pan? But seriously, Liz, well, it turned out very tasty meat. Just class! Thank you. I will ask you a couple of questions about this later. I'm nowhere without you.

[Lena]

No, well, that's not interesting! The recipe is as simple as three kopecks. And where is the torment of creativity? What about experiences? I am more accustomed to this order of cooking: Popsihuu enough; You quarrel in a splash with a man who is sitting in a slow cooker, threatening him with a trash heap; You will send your husband to hell, for the fact that at this time he is getting drunk on you; A couple of times you step on a curious dog and bark at it in response to its "Phi"; You jump in surprise when the same multicooker man, as if in revenge, suddenly yells: "The dish is ready"; Tell him everything you think about his origin up to the seventh generation; You will wonder where so many swear words came from in your vocabulary ... And only then, with a sense of accomplishment, do you enjoy what you got. And here what? Loaded - got it - ate. No romanticism for you! But what about the feeling of deep satisfaction, from the fact that he alone won an obviously unequal battle with the shaitan-pan? But seriously, Liz, well, it turned out very tasty meat. Just class! Thank you. I will ask you a couple of questions about this later. I'm nowhere without you.

Lena, I am burning with you !!!

[Lena]

Lena, I am burning with you !!!

Glad to try, Tanyul!

[Vei]

Vei, I really want to cook your meat, but there is no "roast" mode in the Brand brand, what mode would you recommend to replace it with?

[Vei]

Vei, I really want to cook your meat, but there is no "roast" mode in the Brand brand, what mode would you recommend to replace it with?

Maria, I got such a complicated scheme for preparing meat in connection with the purchase of not very good and tough meat, but if you have initially soft beef, you can reduce everything to frying at high temperatures with the addition of starch at the end to thicken the sauce. That is, you can fry the meat, then ginger, garlic, and then add soy sauce, balsamic cream and starch.
If the meat is also tough, then first cook it under pressure to soften the fibers, and then add sauces, garlic and spices to fry.
I think it should work this way.

Oh, you have MV, not CB ... Well, then everything is as in the recipe, you just need to first put it out instead of our "Fry" program.

[Vei]

Vei, thank you for quick answer. I will definitely unsubscribe as I will.

[Vei]

Vei, I cooked your meat. To say that it is delicious is to say nothing. It turned out to be tender, I put it to my daughter with rice, and I ask her: "tasty meat", she is "not very good", and then comes and says, "I ate EVERYTHING. Delicious."
Take a photo report. We love beef very much.

[Miss Raspberry]

Miss Raspberry,
Maria, I am very glad that you and your daughter liked the recipe, cook with pleasure! We also love beef, unfortunately, even too much. That is why I cook it several times a week and each time I have to at least think of something so that it does not become boring. But she never even laid out the usual roast in different ways, she only designed this recipe. And Masha Masinen, having come to me, somehow tasted the most ordinary goulash for me, and then laid it out here with a recipe with the name from Vei, she liked it so much. So look, maybe your family will like it too.

[Vei]

Vei, Thank you. We will definitely try.

Dmitry, I very often think why, because everything is clear anyway, there are a lot of different recipes for other MV-SV models, I don't need to adapt them myself, so it seems that others too
But if you, as a "novice" multicooker, think that this is necessary, then I can post what I cook every day. It just won't be something unique and extraordinary. Meat, cabbage soup, potatoes, porridge - everything is already on the forum just not in our MV ...

Vei, honey! Be sure to post recipes. It's so interesting to cook everything for the first time. And I will be grateful for any recipes: both complex and the simplest :)
Thank you very much!!!