Moscow-style meat

Category: Meat dishes

Ingredients
Veal	500gr.
Bulb onions	2 pcs
Carrot	2 pcs
Olive oil	3 tbsp. l.
Vinegar
Salt pepper

Cooking method

Instead of a ham, I took a pork shoulder of 500 g, although the classic boiled pork is made from a ham. But it turned out delicious, there was nothing left, they ate everything. If you make boiled pork according to this recipe, then it is better to take a large piece of pork ham up to 2.5 kg, respectively, increasing the ingredients and cooking time. A small piece of up to 1 kg is better to stew in beer.
I don’t know what can be obtained from veal according to this recipe, since boiled pork is made from pork. Beer or kvass beat off the pork smell and taste, and the boiled pork becomes very tender. And the veal itself is tender and it takes less time to cook it. For veal, I have another recipe, which is also delicious. Only I didn't cook it in the "Master Pilaf". But I think that it will work out there without problems, since the recipe is simple. This is marinated meat, fried every other day.
Cut, from the pulp, if possible, neat splints. Beat lightly across the fibers, add a little salt and pepper. Peel and chop onions and carrots. Fold into an enamel bowl, interlayering the meat with vegetables and sprinkle each layer with vinegar and oil. There should be vegetables below and above. Close the lid and refrigerate for 24 hours.
Fry the ready marinated meat with vegetables in the "Master Pilaf".
I fried this meat in a regular wide frying pan for 5-8 minutes. I think that in \ "Master-pilaf \" it will take half the time.
Regarding the replacement of kvass with beer. Kvass is a little sweet, so we don't add carrots that give sweetness. If we use beer, then we add carrots.