Cooking stewed meat in the oven and slow cooker

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

It's safe to say that the most delicious and he althy option for cooking meat is to simmer it over low heat with a tightly closed lid. As a result, cooking meat in this way contributes to the preservation of the greatest amount of useful substances of this product. Stewed meat is usually cooked in the oven, but it can also be cooked in a slow cooker, in an air grill and even in a frying pan.

In order to make this dish tender and tasty, we will use the recipe for stewed meat in the oven. Directly cooking meat in the oven is quite simple, but the marinating process will require a lot of time.

Oven-roasted beef

Composition of necessary products:

• Beef - one and a half kilograms.
• Onion - four heads.
• Dark beer - half a liter.
• Smoked brisket - four hundred grams.
• Thyme - ten grams.
• Rosemary - ten grams.
• Chili pepper - two pieces.
• Garlic - seven to eight cloves.

Marine the meat

To cook stewed meat in the oven, it must be marinated. Rinse the beef, dry it and cut into pieces about five to six centimeters in size. In a bowl, place rosemary, thyme, garlic, peeled and passed through the garlic and crushed chili.

Grate the prepared pieces of meat thoroughly with spices and put in a container with an airtight lid, pour beer over the meat. Close tightly with a lid and place in the refrigerator for ten to eleven hours.

Cooking vegetables

While the beef is marinating, prepare the rest of the ingredients for the stewed meat. Remove the husk from the onion, rinse and chop into half rings. Cut the smoked brisket into small pieces. Pour oil into a large frying pan and heat it over high heat. Put in the brisket and onion. Fry for about ten minutes, then place the marinated beef pieces in the pan and fry for about five more minutes.

Then transfer the contents of the pan to a fireproof dish, add a little s alt and mix well. Pour in the beef marinade and close the lid. If there is no lid, you can use baking foil. The oven must be preheated to a temperature of one hundred and ninety degrees. Place the meat in the oven and cook it for about two to two and a half hours.

The stewed meat cooked in this way in the oven is tender and juicy. It matches perfectly with anygarnish.

Pork stewed in a slow cooker

Today, there are quite a few options for cooking meat. It can be fried, boiled, stewed, baked in the oven or air grill. But the best way is, of course, cooking meat in a slow cooker. In addition to saving time and effort, as a result, the meat turns out to be tender, juicy and he althy, since with this method of processing the product, it retains the greatest amount of useful substances.

List of ingredients:

• Pork - two kilograms.
• Bulgarian pepper - two pieces.
• Onion - two heads.
• Celery - four leaves.
• Carrots - three pieces.
• Bay leaf - three pieces.
• Provence herbs - one teaspoon.
• Ghee butter - three tablespoons.

For the marinade you will need:

• Rock s alt - fifty grams.
• White table wine - three hundred milliliters.
• Boiled water.

Cook meat and vegetables step by step

You need to start the process of cooking stewed meat with the preparation of the marinade. To do this, take dishes with a hermetically sealed lid. Place a whole piece of pork in this dish. Dissolve s alt in white wine and pour into a bowl with meat, pour clean boiled water on top so that the meat is completely covered with liquid. Close tightly with a lid and refrigerate for forty-eight hours.

After the required time, remove the marinated pork from the marinade, put onclean towel and blot to get rid of excess moisture. Then take a cast iron, put a few tablespoons of melted butter in it and put on fire. When the butter has melted, place a piece of pork in a cast-iron and fry until a hard crust forms. Due to this, during further heat treatment of meat, juice will not flow out of it. And the end result will be juicy and tender.

After frying, the meat must be transferred to a plate. Next, you need to prepare the vegetables. Rinse red bell pepper, remove seeds and membranes. Remove skin from onion and rinse. Wash the carrots well, peel them with a special knife and rinse again. Rinse the celery under the tap.

All prepared vegetables for stewed meat must be cut into fairly large pieces. Transfer the vegetables to the pot in which the meat was fried. Sprinkle in the herbs de Provence and season with a little s alt. Roast vegetables for a maximum of ten minutes to add flavor.

Now you need to lay out a sheet of foil for baking on the work surface and put half of the lightly fried vegetables on it. Place a piece of pork on top. Raise the edges of the foil a little and add the rest of the vegetables on top and sides, put the bay leaf, pour the juice from the plate where the meat and the remains from the cast iron lay. Wrap the foil over the meat.

Carefully transfer the meat in foil to the multicooker bowl. Close the lid, set the baking mode and set the temperature to eighty degrees, and the timer for six hours. As a result, stewed meat in a slow cookerturned out juicy, tender, he althy and very tasty.