Meat takes important the place in a food allowance of the person. Along with complete proteins it also contains extracts which promote the best digestion of food. Besides, meat is rich with iron, many minerals and the whole complex of vitamins of group B.
It is required to you
- For beef in beer:
- - 1 kg of beef;
- - 1 l of light beer;
- - 1 head of onions;
- - vegetable oil;
- - pepper;
- - salt.
- For mutton with prunes:
- - 1 kg of mutton;
- - 150 g of a pitted dried prune;
- - 350 ml of strong hot tea;
- - 1 bulb;
- - 6 tablespoons of the cut parsley greens;
- - ½ tsps of a cracked ginger;
- - ½ tsps of powder of a curry;
- - 1 pinch of nutmeg;
- - 2 tsps of ground cinnamon;
- - ½ tsps of a saffron;
- - 2 tablespoons of hot water;
- - 5-6 tablespoons of honey;
- - 250 ml of broth from mutton or beef;
- - 150 g of almonds;
- 2 tablespoons of cilantro;
- - 3 eggs;
- - ground black pepper;
- - salt.
Instruction
1. Different types of meat (beef, veal, pork, mutton, a bird) are suitable for suppression. It is possible to stew meat one piece and also having cut it on small pieces. As a rule, process of suppression consists of two stages – frying of a product and its pripuskaniye in a small amount of liquid at weak boiling. It allows to make meat soft, gentle and juicy.
2. Before suppression fry meat before formation of a ruddy crust. After that fill in it with the formed juice, broth or hot water, connect to other components, cover heat resisting ware densely and place in an oven to be extinguished until ready. Liquid at suppression is added from 1/3 to 2/3 from the total amount of a dish. Ideal temperature for suppression 170 wasps are considered. When overheating a dish there is a liquid evaporation, and the taste of the cooked meat worsens.
3. Beef in a pivepromoyta beef under flowing water, dry and cut flank steaks. Salt and pepper. Clean a bulb and rub on a small grater or miss via the meat grinder. Rub with the turned-out gruel steaks and let's stand minutes 40-50. Warm a frying pan with vegetable oil and fry on it the beef pickled in onions. Shift the reddened meat in a pan or a deep heat resisting form, fill in with light beer and put in an oven, previously having covered ware. You stew beef until ready at a temperature 170-180os within 45 minutes, periodically overturning meat and watering it with beer.
4. Mutton with a chernoslivomprezhda of everything, warm an oven to 180 wasps. Wash out prunes, lay out in a deep bowl, fill in with strong tea and let's stand about one and a half hours that it bulked up. Wash up mutton, clean from a film and tendons, cut with pieces of average size. Then put meat in a stewpan, add small cut onions, chopped greens of parsley, ginger, a curry, nutmeg, cinnamon, salt and pepper. Cover a stewpan and put in an oven for 1.5-2 hours to be extinguished until mutton becomes soft. Then uncover. Merge liquid from prunes and gradually add it to a stewpan with meat. Mix a saffron with hot water and pour out together with the broth made in advance in mutton, add honey and, without closing a stewpan a cover, again put it in an oven for about 30 minutes. During this time periodically overturn meat. Then put prunes, well mix everything. Lay out mutton with prunes on a big dish, strew with the almonds fried till golden color and small cut cilantro, decorate with segments of hard-boiled eggs.