Description
Quickly gaining popularity slow method of cooking (Slow cooking) are especially good when cooking meat stews. Inexpensive "stringy" meat in this recipe even better than expensive meat. Prolonged heat treatment at relatively low temperature leads to the fact that all the tough ligaments of the film meat the maximum soften, dissolve, whereas the fibers of the muscles remain soft and does not stiffen, as in conventional cooking. In the end, the meat becomes extremely tender and gets a memorable taste of real beef stew. Dish does not require any special culinary skills, because it is prepared on the principle - set, included and forgot.
Ingredients
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Beef
900 g
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Potatoes
2 piece
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Onion
2 piece
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Carrots
1 piece
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Pepper
1 piece
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Tomato
2 piece
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Salt
1 tsp
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Black pepper
0.5 tsp
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Vegetable oil
2 Tbsp
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Flour
2 Tbsp
Cooking
Prepare the required recipe vegetables, meat. Meat for stew, you can choose almost any, if only it was fat enough. Will fit neck, podagric, brisket, desperately. I had a meat shank or knee. After I removed the bone, tendon and cartilage, are quite a lot good pulp.
The meat is cut into large chunks, sprinkle with salt and pepper, dip them in flour. Shake off excess flour and fry the meat in a pan in vegetable oil on moderately high heat. The first three minutes of meat do not touch. When the bottom appears a light Golden crust, begin to interfere with the meat up until the meat is browned on all sides, but not dry. Put the meat in a pan.
Into the pan with the leftover fat spread coarsely chopped onions and carrots. Fry for a few minutes, the vegetables and put them to the meat.
Add sliced pepper and tomatoes. Spread on top of potatoes. Then cover the pot with a lid and put it in the oven. I simmered the stew at a temperature of 85 deg. C for six hours. No me and the presence of a dish is not required.
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