How to stew meat: video recipe
Meat stewed with spices, exuding an absolutely amazing aroma around it, is a dish that deservedly can become a signature dish on any table. And properly cooked stew retains all the vitamins and minerals that are so important for beauty and health.
How to stew meat correctly
Ingredients for cooking:
- 1 kilogram of beef (pork, veal or lamb)
- 100 grams of sunflower or olive oil
- 4 medium onions
- 5-7 peas of allspice black pepper
- 1 bay leaf
- 5 pieces of cloves
- salt
- broth or water
- coriander
Before you start cooking, you need to rinse the meat with cold water and dry it. Clean it from films and tendons, remove cartilage and bones, so that it is easier to cut it. In addition, cleaned meat cooks much faster.
It is recommended to cut the meat into rather large pieces. The larger the pieces, the tastier and softer the stew will turn out and the less it will lose nutrients during frying and further heat treatment.
A large, deep frying pan with a wide bottom is best for searing; in it, the meat is browned evenly on all sides. Fry the meat in boiling oil until a brown, golden brown crust appears.
When frying pieces of meat, do not pierce them with a knife or fork: they will lose their juiciness. Turn the meat over, preferably with two spoons
When the meat is fried, you can add peeled and coarsely chopped onions to it (some housewives prefer to stew meat without onions) and also fry until golden brown. Onions can be placed whole or cut into halves or quarters, depending on their size.
Small onions have a more delicate taste, less bitterness, so they can be stewed whole without cutting into pieces.
Next, you need to salt the meat and add spices to taste. Thanks to the different combinations of spices and herbs, the aroma of the stew will sound special and different every time.
Next, you need to pour boiling broth or water into the meat. In order to cook a delicious broth, you can use the remaining bones, cartilage and tendons, then it will turn out to be sticky and rich. The broth should cover the meat completely, but not more than 1-1,5 centimeters (a large amount of liquid will make the meat dry and tough).
Then you should put the meat on low heat, tightly covered with a lid. The cooking time depends on the meat: veal and pork are cooked faster than beef – about 45-50 minutes, but beef should be stewed longer – an hour and a half.
As a sauce for stews, you can use the liquid in which the meat was cooked, mixed with cream or lightly fried in a pan without oil, white wheat flour (or starch). A savory sauce can be made by mixing the liquid from the meat with a little good quality red wine.
Meat can be served both as an independent dish and with a wide variety of side dishes. The dish is ideally combined with baked potatoes, boiled rice, green beans, salad from fresh green vegetables.