Slow salted pepper paste

Slow salted pepper paste

Category: Meat dishes

Ingredients
Meat
Salted pepper paste

Cooking method

• Slow is very fond of "meat) any)
• The simplest option: coat the meat with a large piece of salted bell pepper paste, prepare it in the fall
• In short, sprinkle the slices of only red pepper with salt, layer by layer, salt out for at least 3 weeks, then rinse, dry and grind with a meat grinder ..
• you will get such a bright and tasty pasta in which it is very cool to marinate meat .. any
• 
• if there is no such pasta, it is not a problem at all ... marinate the meat in your favorite spices, preferably in the refrigerator for a day)
• We get something like this ..
• 
• and then the simplest thing: put the slow cooker in the bowl, turn on the Medium mode (I have a 3.5 l Morphy Richards slow cooker) and set the timer for 7.5 hours .. I just went to bed)))
• I guessed well to close the door to the kitchen and bedroom, otherwise I would not sleep in the morning
• It is a pity that the aroma cannot be conveyed ... and the texture of the meat ... I picked it off with a specialist to show you that the fibers inside are of a pleasant color, juicy and whole (I have beef meat, a young 1.5 year old bull, fed by a private trader)
• treat yourself to good health)
• 

Time for preparing:

day + 7.5 h

Cooking program:

Slow cooker

Note

Msko is tender, rather juicy inside, the taste is baked and sooooo perfumed

Very beautiful meat, I even presented the taste! And the pasta is over! Nothing, I'll look for a ready-made for such a case!

And I bought Kochudyan pasta in Indian spices and often smear it on meat and chicken. Well, very tasty! I haven’t done it yet, I will definitely try it. There is no salted pepper paste, I'll take this one.

[Rada-dms]

Rada-dms, Thank you
This is our approach
I like that it is from the pasta that such a delicate aroma and taste remains in the meat

[Florichka]

Florichka, Irina, this is a good store, the truth was not in it, but the assortment is familiar from the Internet store, they brought me all kinds of spices and tea from it
In my pasta, there was also hot pepper, probably dusty)
In Kochudyan, I imagine the identity will be delicious

And I still haven't run out of pasta. I also marinate meat in it. Very tasty, I confirm.

[Ludmila]

Ludmila, it is successfully used sparingly: friends: salty is decent

I sometimes add fresh cabbage salad to her

And I add it to frying vegetables for borscht and cabbage soup. I will try to do more this year

This is meat, and this is the first time I hear about such a pepper) class!

What is the temperature in the slow cooker? And do not pour water at all? Interesting in Headquarters 2 you can do?

[katko]

katko, Katya. From the photo, I realized that without fanaticism to coat meat? And before, taxazat, baking the meat do not fry? And you don't need to add water at all?
And I salted the pepper, but I completely forgot about it. It is necessary to attach

[Ludmila]

Ludmila, kirch, for soups and other additives, I am sorry for this paste, I save it, and add a chopped mixture of sweet and hot peppers and garlic, covered with thick salt)

please, hope,, I am glad to introduce you to such a delicious, do it without fail, it is prepared with almost no participation, and the result is amazing

Deva, Elena, the temperature in slow pots was discussed in this thread, where Tatiana Admin told .. but in general 80-90 degrees, that is, there is no such boiling in the usual sense, languishing close to boiling
Yes, no water is needed at all, a little juice will heat up their meat, and the meat itself will resemble baked
Of course, you can cook in a multicooker, the result will look a little more like a stew, but it will also be very, very tasty)

[Bridge]

Bridge, Natasha, Hi Hi)
without fanaticism, because our pasta is vigorous and salty, so you can oversalt the meat
nope, I didn’t fry, firstly, all the peppers on the surface of the meat will be fried, and secondly, the meat is so slow, and as if with a tender baked crust it turns out
and there is no need for extra water, meat has enough of its own juice ..
he then in the refrigerator in such cool jelly freezes ... well, if everything is not right at once devoured eaten and managed to put something in the refrigerator next time))

And I bought Kochudyan pasta in Indian spices

Irish, but I have not tried this ... I went to study the question !! Thanks for the new name !!

[Rada-dms]

Rada-dms, after all, this pasta is more suitable in theory for chicken, I think

Katerina, but no. We have Korean Nelly Tsoy recipes on the forum. There Kochudyan pasta is part of the pork marinade. Made pork with kimchi many times, very tasty. It is red, it contains hot peppers and paprika, and whatnot. It's just that now you can't make pepper paste according to your recipe, but you can buy this one and make it slowly.

[Irina]

Irina, yes, I do not argue at all that it will be delicious with pork and with chicken, the taste of this meat is quite delicate, cook it for health with the ingredients that are available) the recipe itself does not claim to be authentic, it is rather just a variation on the theme of meat, smear and slow))

Katya, you're right. Over the winter I learned the recipes that I definitely want to make in summer and autumn, I will definitely make your peppers. And I have homework that I will not repeat.

[Florichka]

Florichka, Irina, be sure to make peppers, I hunted for two years)) all the peppers were not left for this business, then they were not red .. only salt is straight, there are a lot of rashes, literally 2-2.5 cm of soy per layer of peppers