Delicious boiled meat: the best gourmet recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not every person agrees to do without meat. However, many are forced to follow a diet, someone else has refused to fry in principle, and children are completely supposed to do without culinary delights. What remains is boiled meat, which is also associated with a number of biases. The main of which is the opinion that it is tasteless, lean and cannot please real gourmets. And most importantly - all the dishes in which it is included are monotonous and uninteresting. We hasten to dispel this misconception: boiled meat is not so boring at all. Recipes with it can please even an aesthete. You just need to weld it right. And at the same time - and learn how to use it further.

Cook meat delicious

The thing is that the meat is cooked by housewives to get the broth. And the approaches here are completely different, since the basis for the first courses should be tasty. Meanwhile, boiled meat can also be tasty - recipes with photos will surely convince you of this. For this to happen, it is enoughfollow a few very simple rules.

1. All excess fat from the cut must be trimmed off. This is especially true of lamb with pork. Fat gives final dishes an unpleasant aftertaste (even if we are silent about excess calories).
2. If you are going to get delicious boiled meat, when laying it in a pan, it should be cut - large, of course, but not laid in a whole slice.
3. Meat is placed in boiling water. Pouring it with cold water is left to obtain a fragrant and rich broth.

The rest of the subtleties are the same: adding roots and spices that are pleasant to you, removing the foam that has risen, screwing the fire after boiling and cooking the meat until soft.

Meat salad

Dishes that involve boiled meat, recipes offer an unimaginable variety. And salads occupy a significant share among them. Most of them contain the obligatory potato. But it's already boring. So we offer you an extraordinary recipe.

Beef is better, it will take half a kilo. The meat is cut into cubes, along with four eggs and seven pickled (not pickled!) Cucumbers. A quarter cup of peeled nuts is dried dry until light golden, after which they are crushed. An ordinary rolling pin is suitable as a tool. Everything is dressed with s alted mayonnaise, in which four crushed garlic cloves are well mixed. It is recommended to eat immediately: over time, the cucumbers soften and give the salad an unpresentable look.

Delicate taste: meat sauce

Any boiled meat will go here, as long as it is without veins and lean. In a small amount of decoction, flour dissolves from any vegetables; the sauce is boiled until thickened, after which it is diluted with low-fat sour cream. Prunes and raisins are soaked, and in cold water, so it will take at least half an hour. The plum is cut into strips. Medium-sized apples are chopped (five times less than the mass of meat). In an appropriate saucepan, a piece of butter is melted, meat is folded, dried fruits are poured and water is poured flush with the contents of the container. The dish is stewed for five minutes, after which the sauce is added, and it is aged on the stove for another quarter of an hour under the lid. Sprinkle with herbs before combining with a side dish.

Cook and bake

If you use the oven, you can get an even more delicate dish. Good, properly prepared boiled meat is taken (photo) and spread in thin slices. Separately, a sauce is brewed like jelly, from flour with milk and the same consistency. Love the aroma, you can add greens with a not very pronounced smell or berries (cranberries, junipers, barberries). Apples are freed from the core and skin, cut into thin slices. The form is smeared with melted butter, laid out with apples, on top - with meat (can be mixed with fruits). All this is poured with sauce, lightly sprinkled with the same melted butter - and in the oven until cooked.

Fancy casserole

From the unloved by many boiled pork (beef, chicken, turkey) you canget a wonderful dish that will be enthusiastically received by loved ones as a second or full dinner. First, it is cleaned, washed, cut into slices and washed from starch and generously treated with s alted sunflower oil. These potatoes need to be laid out quite thickly on the bottom of the baking dish and sent to the oven until the layer is soft. It can take up to half an hour depending on how thick the stack is and what kind of potato you bought.

Before laying the boiled meat on top, you need to do some preparatory work. Frying is made from two chopped large onions. Then one and a half tablespoons of flour with s alt and pepper are poured, and after mixing, a third of a liter of low-fat cream is poured. After thickening, meat is put into the sauce; it should be simmered for just a minute. This mass is distributed over the potatoes taken out of the oven, sprinkled with fresh breadcrumbs, and the form is removed. 5-7 minutes - and you can eat. Only by all means hot!