Contents
Big piece put horse meat weighing 1-1,5 kilograms in a saucepan with cold water and cook for 2 hours. Old or low-grade horse meat will cook an hour longer. Boil young horse meat 9-10 months (foal) for half an hour less.
Horse meat cubes cook for 1 hour.
How easy it is to cook horse meat
1. Wash horse meat, remove large pieces of fat and veins.
2. Put the horse meat in a saucepan, cover with cold water, put on medium heat.
3. After boiling, remove the resulting foam – monitor the foam for the first 10 minutes of cooking.
4. Cover the pan with a lid, cook horse meat for 1,5 hours, then add salt and continue cooking for another half hour.
5. Check the horse meat for softness with a knife or fork. If it is soft, the horse meat is cooked.
How to put out horse meat
Products
Horse – half a kilo
Onions – 1 head
Carrots – 1 piece
Potatoes – 5 pieces
Mustard, salt, spices – to taste
Cooking horse meat stew
1. Cut the horse meat into small pieces, salt and pepper, add spices, mix and leave in the refrigerator for 1 hour.
2. Put the meat, leave the marinade.
3. Fry the meat over high heat (in butter) for 15 minutes.
4. Stew the potatoes with onions and carrots, add to the meat, add the marinade and simmer for another 1 hour.
How to cook horse meat in mineral water
Products
Carbonated mineral water – 0,5 liters
Horse – half a kilo
Onions – 1 large head
Carrots – 1 large
Salt and pepper to taste
How to cook horse meat
1. Pour the mineral water into a saucepan.
2. Wash the horse meat, cut off the veins, rub with salt and pepper, put in a saucepan with mineral water, cover and leave to marinate for 2-3 hours.
3. Put horse meat from mineral water, pour fresh running water.
4. Boil horse meat for 1 hour after boiling, skimming off the foam.
5. Add peeled onions and carrots, salt.
6. Boil the horse meat for another 30 minutes, tightly covering the pan with a lid and reducing the heat: the horse meat should be cooked with a low boil.
7. Horse meat is cooked – it can be served as a ready-made dish, or used in recipes.
Horse meat broth can be drained and used to make soups or sauces. For example, on the basis of horse meat broth, shurpa is cooked.
Delicious facts
In order for the horse meat to become soft after boiling, it is recommended to process it: remove veins and veins. Horse meat can also be marinated before boiling: dilute 1 tablespoon of vinegar in 1 liter of water, stir in a spice solution, a few chopped garlic cloves and a little salt. Keep the horse meat in the marinade for 2-3 hours, covered with a lid. You should also be careful about adding salt: it is better to salt horse meat half an hour before the end of cooking.
The cooking time and softness of boiled horse meat are influenced by the type of meat of an adult animal: cook horse meat of the second and third grade for half an hour or an hour longer.
Cook meat from the back, chest, waist, groin, hip for 2-3 hours.
Cook the meat of the neck and shoulder blades for 2,5 hours.
Cook meat from legs and forearms for 4 hours or more.
Cook old horse meat from 4 hours.
The calorie content of boiled horse meat is 200 kcal / 100 grams.