Today our conversation will be about how to cook meat in a slow cooker. And we will not talk about goulash, beef stroganoff or “just” meat gravy for pasta, but about festive meat dishes that are usually cooked in the oven - boiled pork, whole baked chicken or Bavarian pork knuckle. That is, about dishes that you need to conjure well.
Most often, for the festive table, we try to cook meat in a whole piece, and opt for pork. It is understandable - the meat is tender, it cooks quickly, and only a frank clumsy can spoil it. Whole baked chicken is also a great reason for the hostess to collect a lot of compliments. But beef is cooked much less often due to permanent stiffness. So the multicooker in this matter is the first assistant!
The slow cooker heats the meat slowly and evenly, but does not overdry. Not too high cooking temperature allows you to melt excess fat without overcooking it. And the almost complete tightness of the lid preserves all the aromas of spices and seasonings, soaking juicy soft meat with them ...
Are you ready to go to the market for chicken, pork ham or beef tenderloin? Then remember a few rules that will allow you to choose and properly cook meat in a slow cooker:
So, the right meat is chosen, it's up to the recipes! Before you cook meat in a slow cooker, pay attention to the cooking method. Most often, roast meat requires marinating. Recently, this long process has been replaced by stuffing, but even in this case, the meat should lie down for at least an hour in the refrigerator.
Whole chicken baked in a slow cooker
Ingredients:
1 chicken carcass weighing 1.5-2 kg,
1 stack vegetable oil,
50-70 g melted butter,
Cooking:
Rinse the chicken carcass, cut off excess fat and boil for 10-15 minutes in unsalted water. Then tie the legs and wings. Pour vegetable oil into the multicooker bowl, add melted butter, salt and turn on the “Baking” or “Frying” mode. Heat the oil, place the chicken back down and fry, with the lid on, for 30-35 minutes. After that, turn the carcass over and continue cooking in the same mode for another 10-15 minutes. Put the finished chicken in a saucepan, pepper and tightly close the lid for 15-20 minutes. When serving, cut into portions and salt if necessary.
chicken you can bake it in another way, using syringes: prepare a mixture of an acid base (diluted lemon juice, whey, an emulsion of onion and salt) at the rate of about 100 ml per 1 kg of chicken, and using a syringe with the thickest needle, inject the solution into the pulp, then rub with spices, wrap in a bag and let lie in the refrigerator for at least an hour. Bake as usual, excluding the welding procedure.
Chicken marinated in mayonnaise
Ingredients:
1 chicken carcass,
50 ml mayonnaise,
50 ml sour cream or tomato paste,
4-5 garlic cloves,
salt, ground black pepper, vegetable oil - to taste.
Cooking:
Squeeze the garlic through a press and combine with mayonnaise and sour cream (or tomato paste - as you like). Grate the chicken carcass with the resulting mixture and let it marinate for 30-40 minutes. Then heat the vegetable oil in the multicooker bowl, put the chicken back down and cook in the “Baking” mode for 40 minutes. Turn the chicken over and continue roasting until done (about the same amount of time).
Ingredients:
2 chicken carcasses,
1 pack of regular gelatin (not instant)
ground black pepper, salt - to taste,
pistachios, paprika, mushrooms, carrot pieces, etc. - optional.
Cooking:
Remove all meat from chicken carcasses, cut into small pieces and mix with salt, black pepper and gelatin. Put a little more salt than you usually add, as an under-salted delicacy is a chagrin. Add fillers to taste and desire, but not more than 10-15% of the total mass, so as not to interrupt the taste and aroma. Put the prepared mass into the multicooker bowl, level it and set the “Extinguishing” mode for 3 hours. After the signal about the end of the mode, remove the bowl from the multicooker and let the contents cool, then tighten the bowl with cling film and put it in the refrigerator to set the jelly. Before serving, dip the bowl in hot water and tip the meat onto a flat dish. Cut into slices 7-10 mm thick.
Turkey fillet with butter in foil
Ingredients:
700-800 g turkey fillet,
100 g 20% sour cream,
100 ml soy sauce
50-70 g butter,
3-4 garlic cloves,
1 tsp ground black pepper,
salt - to taste.
Cooking:
Cut the butter into thin sticks and put in the freezer to freeze. Combine soy sauce with sour cream and garlic passed through a press. Rub the washed and dried fillet with salt and pepper, make punctures with a narrow long knife, place in a bowl and pour over the marinade. Leave to marinate for 30-50 minutes, turning occasionally. In the meantime, spread the foil on the table in 3-4 layers, place the pickled fillet on it, insert the frozen butter into the cuts and wrap tightly. Put the fillet in a bowl, set the “baking” mode for 50 minutes. If you want the fillet to be rosy, open the foil 10-15 minutes before the end of the mode.
Pork in a slow cooker in a honey-mustard marinade
Ingredients:
1-1.5 kg pork neck or tenderloin,
3-5 garlic cloves,
4 tbsp table mustard,
2 tbsp honey,
salt, black ground pepper - to taste.
Cooking:
Wash and dry the meat. Cut the garlic in half lengthwise and toss in the salt and pepper mixture. With a narrow knife, make cuts in the pulp and insert garlic cloves into them. Combine mustard, honey (if it is dense, slightly heat it in a water bath to a liquid state), add salt and pepper and rub the whole piece with the resulting marinade. Wrap in cling film and refrigerate for 1-3 hours. After the time has elapsed, put the pork in the multicooker bowl (the film must be removed) and set the “Extinguishing” mode for 3 hours. Ready meat can be served both hot and cold.
Pork in wine
Ingredients:
1-1.5 kg lean pork,
3-4 garlic cloves,
1 stack good red wine
2-3 tbsp vegetable (preferably olive) oil,
salt, ground black pepper, spices - to taste.
Cooking:
Wash and dry the meat. Stuff with garlic cut into 2-4 parts, rub with olive oil and salt and spices and leave overnight in the refrigerator. Pour a lot of oil into the multicooker bowl, put the meat, set the "Baking" mode and cook for an hour on one side, then the same amount on the other. Pour the ruddy meat with a glass of wine and switch the multicooker to the “Stew” mode for 20 minutes. Put the meat, and add starch diluted with a small amount to the remaining wine, mix and boil in the “Steam” mode for 1-2 minutes. Serve hot with the resulting sauce.
Pork knuckle in kvass
Ingredients:
1-1.5 kg pork knuckle,
natural kvass,
honey and mustard - for coating,
salt, black ground pepper - to taste.
Cooking:
Choose a shank based on the size of your multicooker bowl. Clean the knuckle, rub it with salt and pepper, put it in a bowl and fill it with natural kvass (it is better to make it yourself from kvass wort). Salt and set the "Extinguishing" mode for 2 hours. Then dry the shank, rub it with a mixture of mustard and honey, put it in a washed bowl and set the “Baking” or “Frying” mode for 40-60 minutes, depending on the power of the multicooker. During frying, turn the shank so that it is browned on all sides, and pour over the remaining marinade and juice released during frying. Kvass can be replaced with good beer.
Boiled-baked roll
Ingredients:
a thin layer of lard on the skin - according to the size of the bowl,
garlic,
salt, ground black pepper - to taste,
chicken or pork meat - optional,
bay leaf, black peppercorns - for cooking.
Cooking:
To prepare this excellent snack, you will need a layer of lard on clean skin without visible hairs; in the markets, such layers are sold many times cheaper than thick lard with layers of meat. To make the roll even tastier, you can add chicken or pork meat to it, but this is already as you like. Peel the skin, lay the layer on the table with the skin down, salt and pepper to taste, but a little stronger than usual. Cut the garlic into petals and spread over the entire surface of the formation. If you decide to add meat to the roll, cut it into pieces and put it on half of the layer, starting from the narrow side. Then roll up as tightly as possible and tie with twine or kitchen string. Set the multicooker to the "Steam" mode for 40 minutes, wait for it to boil, salt the water, add bay leaves and peppercorns and put the roll in the bowl. Cook until the end of the mode, drain the broth, wash the bowl. Put the roll in the bowl, pour in a little broth and set the “Baking” mode for 1 hour. Keep an eye on the process and add a little broth if it evaporates and turn the roll over. It should be ruddy. Cool the finished roll and put it in the refrigerator overnight. The roll can be stored in the freezer.
Beef in sour cream marinade
Ingredients:
1-1.5 kg beef tenderloin,
200 g 20% sour cream,
3-5 garlic cloves,
1 tbsp mustard,
1 tbsp ready-made horseradish without additives,
salt, ground black pepper, dried herbs, vegetable oil - to taste.
Cooking:
Squeeze the garlic through a press, combine with sour cream, horseradish and mustard, add salt, pepper and dried herbs to taste and desire. Coat the dried piece of meat with the resulting marinade, massaging it well, and leave it in the refrigerator overnight. Before baking the meat, fry it on both sides in the multicooker bowl, pouring vegetable oil into it, in the “Baking” or “Frying” mode, until golden brown. Then switch to the "Extinguishing" mode and cook for 2-3 hours, depending on the weight and degree of rigidity of the meat. Cool the finished meat directly in the bowl.
stuffed beef
Ingredients:
1.5-2 kg of beef,
5-6 garlic cloves,
1-2 carrots
2-3 tbsp olive oil,
salt, ground black pepper, dried Provence herbs - to taste.
Cooking:
Cut the garlic lengthwise into 2 parts, cut the carrots into narrow sticks 2-3 cm long. Roll the garlic and carrots in a mixture of salt and pepper and stuff the dried piece of meat. Then brush the meat with olive oil, season with salt and pepper and add the Provence herbs. Rub the marinade well into the meat, wrap with cling film and leave to marinate in the refrigerator overnight or even for a day. In the bowl of the multicooker, heat the vegetable oil on the “Baking” or “Frying” mode and fry the piece of beef on all sides until golden brown, then switch the multicooker to the “Stew” mode and set the cooking time to 3 hours. During this time, turn the meat over a couple of times. Serve cold.
We hope that a selection of recipes for cooking meat in a slow cooker will help diversify your menu and encourage you to create new dishes. You know how to cook meat in a slow cooker in other ways? Share them on our pages!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Some housewives consider beef to be a difficult meat to cook and therefore excluded it from their diet forever. To change your mind about the product under discussion, you should try cooking it in a “smart pan”. After all, beef in a slow cooker always turns out tasty, fragrant, satisfying.
Ingredients: a little more than a pound of beef, 2 onions, 3 tbsp. tomato paste, Bulgarian sweet pepper, 1 tbsp. wheat flour, 2 tbsp. fat sour cream, carrots, 1 tbsp. water, salt, aromatic herbs.
- The meat is finely cut and cooked for half an hour in the frying mode with a small amount of fat.
- Then the beef is cooked with onions, peppers and carrots.
- For the sauce, water, sour cream, flour, pasta are mixed. The ingredients are salted, seasoned with selected spices.
- Meat with vegetables is poured with sauce and simmered for 80-90 minutes in the "Stew" program.
It is also advisable to leave beef goulash in a slow cooker to sweat for another 15-20 minutes on heating.
As a vegetable base, you can use zucchini, pumpkin, asparagus beans, garlic pods.
How to cook beef stroganoff?
Ingredients: 640-670 g of beef pulp, 2-4 garlic cloves, a tablespoon of tomato paste, 3 tablespoons of mustard and homemade sour cream, onion, spices, salt.
- The washed, dried and cut into pieces meat is thoroughly rubbed with mustard. In this marinade, the beef should stand for about 15 minutes.
- Next, the meat, along with onion cubes, is placed in a bowl and fried in a suitable mode for about 20 minutes.
- In a separate bowl, mix the remaining ingredients. Garlic is pre-rubbed on a grater or passed through a press. The resulting sauce is diluted with water and poured over the meat.
Fragrant beef stroganoff will be stewed in a slow cooker for 110-120 minutes.
Beef stew with potatoes
Ingredients: 450-480 g moderately fatty boneless meat, large onion, dry garlic, a pound of potatoes, a pinch of sweet paprika, salt.
- The beef, cut into neat pieces, is fried in the bowl of the “smart pan” until golden brown.
- The onion is turned into a slurry with a blender and laid out to the meat. The components are stewed in a suitable program for 30-35 minutes.
- After that, cubes of potatoes are poured into the container. No need to add salt or seasonings yet. The same mode is set for another half hour.
- Only 5-7 minutes before cooking, salt and seasonings are added to the dish.
Tender beef stewed in a slow cooker with potatoes is a complete nutritious dinner for the whole family or even a treat for the festive table.
Pilaf in a slow cooker
Ingredients: a pound of meat pulp, 3 onions, 2 multi-cooker glasses of long-grain rice, garlic to taste, 3 carrots, salt.
- Lean beef without streaks and captivity is cut into small pieces. They are fried in hot oil in a suitable program for 15-20 minutes. In this case, the cover of the device is left open.
- When the meat decreases in size and darkens, small onion cubes are poured into it. Together, the ingredients are cooked for another 6-7 minutes.
- Large chunks of carrots are poured to the components. The mass is cooked in the same program for another 8-9 minutes.
- It remains to add salt, chopped garlic, pre-washed rice.
- Approximately half a liter of water is poured onto the products. The dish is cooked in the pilaf mode for 40-45 minutes.
It is not necessary to mix the food, otherwise it will not turn out crumbly.
Azu recipe
Ingredients: 750-850 g of beef, 3 tablespoons of tomato paste, 2 onions, 5-6 potatoes, 3 pickles, 1.5-2 cups of filtered water, dry garlic, sweet paprika, table salt.
- Pieces of meat with thin onion rings are cooked for 15-17 minutes in a program designed for roasting.
- Next, cubes of pickled cucumbers are poured into the pan. When all the products are well fried, pasta is added to them.
- It remains to pour salt, seasonings into the container, pour everything with hot water.
- In the stewing program, the dish will languish under the lid for 90-110 minutes.
- About half an hour before readiness, cubes of potatoes boiled until half cooked are poured into the bowl.
Potatoes can also be pre-fried in a little oil.
Roast beef
Ingredients: a little over half a kilo of beef pulp, 60 g of high-quality butter, a large onion, 6-7 small potato tubers, a teaspoon of ground black pepper, a large carrot, 4-6 garlic cloves, salt.
- Onion rings and carrot sticks are sauteed in butter in the frying program. Then the vegetables are cooked together with the pieces of beef until it darkens.
- It remains to put potato cubes, thin slices of garlic, pepper, salt into the bowl.
- All components are filled with a small amount of water.
The dish is stewed in a slow cooker for 90-100 minutes.
With prunes
Ingredients: 370 g shoulder blade (beef), onion, 80 g tomato paste, large carrots, 80 g pitted prunes, dry garlic, ground paprika, salt.
- Onion rings, thin sticks of carrots and pieces of meat are fried together in a bowl with an open lid for 15-17 minutes. You can use both vegetable and butter for this.
- Scalded with boiling water and finely chopped prunes, salt, seasonings are added to the container.
- Lastly, water is poured into the multicooker. It should cover all components. You can also use meat broth for this.
The extinguishing mode is activated for 60-70 minutes.
Piece baked in a slow cooker
Ingredients: a kilo of shoulder blade (beef), any suitable spices, a liter of water, salt to taste.
- A piece of meat is washed, if necessary, gets rid of films and excess fat.
- Beef falls into salted boiled water (cold). It is pressed down with a plate so that it does not float. The meat will be in the liquid for at least 5-6 hours. It's better to leave it on all night.
- In the morning, the beef is generously rubbed with spices. You can additionally stuff it with garlic.
- The meat is tightly wrapped in two layers of foil.
- A glass of water is poured into the multicooker bowl. A bundle is placed on top.
- Meat will be cooked in the baking program for 40-45 minutes.
After the signal of the device, you need to leave the bundle inside it for another couple of hours. Ideally - until completely cooled.
Chops
Ingredients: 430 g beef, egg, 90 g high-grade flour, a handful of crumb crumbs, fine salt, Italian herbs.
- The meat is cut into slices, beaten well, salted, sprinkled with seasonings.
- The prepared pieces are rolled in flour, dipped in a beaten egg, and then in breadcrumbs.
For frying chops in the "smart pot" program "Baking" or "Frying" is suitable.
With vegetables
Ingredients: 620 g beef goulash, carrot, 2 meaty tomatoes, onion, seasonings for beef, large bell pepper, 3-4 garlic cloves, small zucchini, table salt.
- Pieces of meat are fried until they change color.
- All finely chopped vegetables are sent to the beef in turn.
- The mass is salted, sprinkled with seasoning.
- Garlic can be put whole cloves or passed through a press.
- Pour enough water into the container to cover all the components.
In a suitable mode, the dish will be stewed for 80-90 minutes.
beef pastrami
Ingredients: 1.5 kg of meat, 1.4 liters of filtered water, 125 g of fine salt, 90 g of granulated sugar, a pinch of nutmeg, ginger, coriander, cinnamon, black pepper, dry garlic, 60 g of brown sugar, 40 g of honey , 10 g mustard seeds.
- All ingredients, except meat, are combined in a saucepan and brought to a boil on the stove. Sugar, salt, honey must be completely dissolved in the liquid.
- A piece of meat washed with water is placed in a saucepan with marinade for 2 days. First you need to press it with a plate.
- Next, the beef is dried with a paper towel and placed in the oven container.
The dish is left in the heating mode for at least 11 hours.
- The washed meat is cut into pieces, smeared with salt and colored peppers, after which it is left to marinate for half an hour.
- Foil is covered in a container for steaming dishes. She is lubricated with oil. Prepared meat and rosemary are also placed there.
- Pour 2 cups of water into the bowl.
The meat is cooked in the appropriate mode for 30-45 minutes.
Any meat dish cooked in a slow cooker outperforms meat prepared using one of the traditional methods: in a frying pan, saucepan, oven. The main advantage of this preparation is that all products that have undergone long-term heat treatment retain their beneficial properties. The fat content in this dish is minimal. Meat in a slow cooker comes out light, dietary, steamed, and has a pleasant taste and appetizing aroma. It can be prepared as a separate independent dish, as well as in combination with other products: cereals, vegetables, spices. And each recipe won't take too long. Stewed meat in a slow cooker is very convenient.
For cooking meat dishes in a slow cooker, any kind of meat is suitable: pork, beef, rabbit, chicken, as well as game, which has tough meat, which softens very well as a result of steaming.
The combination with other products allows the meat to be enriched with new flavors, which gives the dish a piquancy and unusual taste. They turn out great: stewed potatoes with meat in a slow cooker, cabbage with meat in a slow cooker, buckwheat with meat in a slow cooker, rice with meat in a slow cooker, meat with vegetables in a slow cooker and others. The simplest dish, for example, potatoes with meat in a slow cooker, becomes something special, very tasty and satisfying.
Special attention deserves such dishes, which have become especially widespread and which are especially piquant and interesting in a slow cooker: peppers stuffed with meat in a slow cooker, stew with meat in a slow cooker, French meat in a slow cooker. These dishes can decorate any holiday table, they are always desired by the most demanding guests. Therefore, every housewife should have at her disposal several meat dishes in a slow cooker. Their recipes are varied and attractive. The easiest and fastest way to cook such meat in a slow cooker, the recipe with a photo of which on our website you liked more than others.
There are several tricks on how to cook meat in a slow cooker. We share them:
Do not cook from old meat, the dish will be tough;
The older the meat, the longer it takes to cook;
Use fleshy pieces of meat, tenderloin, etc., sinewy and bony pieces are best taken for cooking first courses or for minced meat;
Poorly suited for use in a slow cooker and frozen pieces of meat;
The meat should be pink but not dark in color;
The bowl of the multicooker must first be lubricated with oil. The food bowl must be inserted into the body of the device and turned slightly counterclockwise, the bowl must be in close contact with the heater;
When closing the multicooker, you must definitely hear a click. This will indicate that the lid is closed correctly. If this does not happen, the lid will not lie tightly, in which case the dish may not cook well, and this will not benefit the slow cooker itself.
Buy a suitable piece of meat for roasting. Often on sale it says “pork for baking”. As a fillet, tenderloin, shoulder or ham pulp, as well as a fatter neck are suitable.
Pick up spices to taste and each time their composition can be changed, getting new tastes of the finished dish. Provence herbs and a mixture of various allspice and hot peppers are great, which can be used whole or ground before use. It turns out very tasty if you rub a piece of pork with soy sauce, adjika or mustard. Ready-made mustard is meant - a sauce, not a powder.
Garlic goes well with most spices. Simply crush the garlic cloves with the wide side of a knife.
Wash the pork and pat dry with paper towels. Then grate or overlay it on all sides with spices, lightly salt. Sometimes punctures are made in a piece of meat and carrots, garlic or something else is placed in them. You can do the same, but this is an amateur and more juice will flow out during cooking. A good option is to marinate the meat in advance or inject the marinade into it with a syringe. To add a smoky flavor, you can wrap a piece of pork with strips of bacon.
Place the prepared piece of pork in foil, in a baking bag, or seal in baking paper. You can bake a piece of pork by simply placing it on the bottom of the multicooker bowl without additional wrapping operations. Just wrapped in foil, etc., the pork is more flavorful and less dirty on the bowl during the cooking process.
Set the "bake 1 hour" mode. If a piece of meat is more than 1 kg and lean, then more time may be needed, for example, for 1.5-2 kg of pork - 1.5 hours.
In addition to the “baking” mode, the “stewing 1.5-2 hours”, “casserole from 1 hour” modes or the set temperature and time in the “multi-cook” or “multi-chef” programs are suitable.
How to cook beef in a slow cooker - diet! How to cook beef in a slow cooker: stewed, baked, fried
This meat is rich in omega 3 fatty acid, which has a beneficial effect on the functioning of the cardiovascular system.
In addition, the iron content in beef is three times higher than in chicken meat.
How to cook beef in a slow cooker - the basic principles of cooking
Every housewife knows how difficult it is sometimes to cook beef so that the meat turns out really tender, and at the same time retains the maximum benefit. Previously, when cooking in Russian ovens, this was not a problem, because you can cook meat in it in the slow languishing mode. With the advent of the multicooker, this has become possible today.
The best way to cook beef in a slow cooker is to bake it or stew it. A piece of beef tenderloin is washed and all excess is cut off. Then the piece is wiped with napkins and cut across the fibers. Pieces of meat can be lightly beaten off to make it soft.
To make the meat fragrant, it is pre-marinated. Marinades can be made with fruit vinegar, pomegranate juice, kiwi fruit, lemon juice, or pineapple.
For roasting beef, marinades based on vegetable oil are used, to which fragrant herbs or mustard are added.
Recipe 1. How to cook beef in a slow cooker. Soup "Rustic"
Ingredients
Beef pulp - 600 g;
kitchen salt;
Two bulbs;
Ground black pepper;
Potato - six tubers;
Tomatoes - 3 pcs.;
Vegetable oil - 50 ml;
String beans - 200 g;
Meat broth - half a liter.
Cooking method
1. Boil the broth in advance from scraps of meat and beef bones, adding roots and whole peeled vegetables to it. Cool and strain the broth.
2. Peel the onion and finely chop it. Turn on the "Baking" program. Pour in the oil and heat it up well. Put the chopped onion and fry, stirring with a wooden spatula, for about seven minutes.
3. Wash the beef, soak with napkins and cut into cubes. Add the meat to the onion and continue to fry until the meat is browned. Season with spices and salt.
4. Peel the potatoes and cut into small cubes. Cut the string beans into three pieces. Scald the tomatoes with boiling water and remove the thin skin. Finely chop the pulp.
5. Put the prepared vegetables in a container with meat and fill everything with broth. Turn on the "Extinguishing" program for an hour and a half. Serve soup with fresh herbs.
Recipe 2. Stewed beef in a slow cooker with Provence herbs
Ingredients
A kilogram of beef tenderloin;
5 g of Provence herbs;
Six red tomatoes;
Black pepper;
Two cloves of garlic;
Two bulbs.
Cooking method
1. We clean the onion from the husk and chop it as finely as possible. Wash the beef under the tap, dry it with napkins and cut into small pieces.
2. Rinse the tomatoes and cut them finely. Peel the garlic cloves and chop finely.
3. We shift the meat along with vegetables into the multicooker container. Seasoned with Provence herbs and spices. Salt and mix thoroughly.
4. Activate the "Extinguishing" mode for two hours. Serve stewed beef with a salad of fresh vegetables and herbs.
Recipe 3. How to cook beef in a slow cooker. Steam cutlets
Ingredients
Beef pulp - half a kilogram;
Salt;
Onions - two heads;
Black pepper;
Two eggs;
Breadcrumbs;
Dry white bread - half a loaf.
Cooking method
1. Wash and dry the beef pulp. Bread soaked in milk. Peel the onion and cut into four pieces. We scroll the beef with onions and white bread twice through a meat grinder.
2. Drive eggs into the minced meat, add pepper and salt and beat out the minced meat, throwing it into the bowl with force. You should get a plastic, homogeneous stuffing.
3. We form round cutlets from minced meat and roll them in breadcrumbs. Put in a steamer container. Pour a glass of drinking water into the multicooker bowl. Place the container on top and close the lid. We turn on the “Steam cooking” mode for half an hour. Serve with any side dish and fresh vegetables.
Recipe 4. Beef stewed with champignons and potatoes in a slow cooker
Ingredients
750 g of beef pulp;
350 g of champignons;
500 g potatoes;
Spices for meat;
Carrot;
Half a stalk of celery;
Parsley - a bunch;
Three cloves of garlic;
Bulb;
150 ml of red wine;
Half a liter of purified water.
Cooking method
1. Wash the beef pulp and cut into pieces.
2. Pour oil into the multicooker saucepan. Activate the "Frying" mode. Put the pieces of beef and fry for seven minutes.
3. Dilute the wine with water, mix and fill the meat with this mixture so that the liquid completely covers the meat. Turn on the "Extinguishing" mode and cook for 20 minutes.
4. Peel and chop the carrots into thin strips. Chop the peeled onion into half rings. Cut the celery stalk and potatoes into medium cubes.
5. Finely chop the parsley and chives.
6. Add greens and vegetables to the meat. Continue cooking in the same mode for another quarter of an hour.
7. At the end of the regime, salt and add spices. Stir. Turn on the "Cooking" program and cook for another ten minutes.
8. Peel the champignons and cut into thin slices. Add mushrooms to vegetables with meat. Stir. Activate the "Extinguishing" mode for ten minutes. Serve with vegetable salad.
Recipe 5. How to cook beef in a slow cooker. Ground beef casserole
Ingredients
Ground beef - half a kilogram;
Salt;
Long grain rice - four multi-glasses;
Freshly ground pepper;
Onions - two heads;
Vegetable oil - 50 ml;
Sour cream - a glass;
Butter - a piece;
Three eggs.
Cooking method
1. Rice is washed to clear water, boiled and cooled.
2. We clean the onion and chop it into cubes. Turn on the program "Baking" or "Frying" and heat the oil. Add chopped onion and fry until translucent.
3. Add minced meat to the onion and continue to fry, stirring constantly, almost until tender. Put the fried minced meat on a plate.
4. Combine rice with eggs and sour cream, pepper and salt. We mix. We spread half of the rice mass in the multicooker container, spread the minced meat on top of the rice, level it, sprinkle with finely chopped herbs and cover with the remaining rice.
5. Put pieces of butter on top, close the lid and turn on the “Baking” program for forty minutes. Let the casserole cool slightly without removing it from the bowl. Then we shift the finished casserole to a flat dish and sprinkle with herbs.
Recipe 6. How to cook beef in a slow cooker. Bouzhenina
Ingredients
Beef neck - kilogram;
Salt - at the rate of 50 g per liter of water;
Garlic - five cloves;
Vegetable oil - 50 ml;
Mustard grains, ground turmeric, ground paprika and ground black pepper - two pinches each;
Hot red pepper - a pinch.
Cooking method
1. We take the required amount of boiled water and dissolve the salt in it. Wash a piece of beef neck and wipe it with a napkin. We put the meat in a deep bowl and pour the resulting brine so that it completely covers the beef. We leave the meat in the refrigerator for two days.
2. Then we take out the beef from the brine and dry it. Add spices and crushed garlic to vegetable oil. We grind well. With the resulting mixture, rub a piece of beef on all sides. We place the meat in a plastic bag and send it to the refrigerator for five hours.
3. We put the meat in the multicooker container, lubricating it with oil, close the lid and turn on the “Extinguishing” program for an hour and a half.
4. We take out the beef, wrap it in several layers of foil, cool it and put it in the refrigerator. Cut the finished pork into thin slices and serve as an appetizer.
Recipe 7. Beef in a slow cooker in wine
Ingredients
Beef tenderloin - kilogram;
Salt;
Bacon - 200 g;
Dry red wine - 300 ml;
Small onions - 12 heads;
Vegetable oil - 75 ml;
Bay leaf;
Flour - 50 g;
Garlic - two cloves;
Large bulb.
Cooking method
1. Cut the bacon into thin slices. Turn on the multicooker in the “Baking” mode and fry the bacon until the fat is rendered.
2. Peel the garlic cloves and a large onion. Crumble as little as possible. Add the onion and garlic to the bacon and fry, stirring constantly, until golden brown. Add flour and mix vigorously so that there are no lumps.
3. Pour in the wine in a thin stream, while stirring constantly to get a homogeneous mixture.
4. Cut the beef into pieces. Fry the meat in a hot dry frying pan until golden brown on all sides.
5. Transfer the beef to the multicooker bowl, add the whole peeled small onions. Add bay leaf and season with spices. Salt and close the lid. Turn on the "Extinguishing" program for eight hours. Serve with potato or rice side dishes.
How to cook beef in a slow cooker - tips and tricks
To make the beef soft, rub the meat with dry mustard and leave for three hours.
Together with beef, in a slow cooker, you can cook steamed vegetables as a side dish.
Before frying the beef, be sure to dry it with napkins.
As a side dish for beef, you can serve stewed cabbage, cereals, pasta or mashed potatoes.
To make the beef softer, lightly beat the meat with a hammer.
