Meat fingers: how to cook? Video
Many delicious dishes can be prepared from meat, but you should try the mouth-watering and aromatic “fingers”, which can be a decoration both for an ordinary Sunday family dinner and for a festive table. Despite the seeming complexity, this stuffed dish only takes an hour.
How to cook meat fingers?
What products do you need
To cook meat “fingers” according to this recipe, which, in fact, are small rolls stuffed with lard, herbs and spices, you will need to buy a piece of beef or lean pork that can be cut into slices. For this purpose, beef tenderloin or pork carb, ham, shoulder blade, neck are ideal. For a pound of meat cut into 0,5 cm thick slices, you will need: – fresh pork fat – 150 g; – garlic – 3-4 cloves; – onions – 1 piece; – carrots – half; – vegetable oil – 2 tablespoons .; – fresh herbs: parsley, dill; – dry basil, rosemary, oregano; – salt, pepper.
Cut the meat into slices. To make it easier to do, you can pre-place it in the freezer of the refrigerator for half an hour. Beat the sliced meat well, but it is best to do it with the flat side of a culinary hammer so as not to break the delicate fibers.
Pass the bacon through a meat grinder, salt and pepper it. Add finely chopped fresh herbs, finely chopped garlic, dried herbs, salt and pepper. Mix everything well. Put this minced meat in 1 teaspoon on the beaten pieces of meat and roll them into a roll, wrapping the edges at the top and bottom, as on stuffed cabbage rolls or stuffed pancakes. To prevent the rolls from unfolding during cooking, wrap each one tightly with thread and tie it.
If you have time, put ready-to-cook rolls in the refrigerator for a couple of hours so that the meat and lard are saturated with the aromas of herbs, herbs and garlic.
Heat a high-rimmed skillet well, pour oil into it and fry each roll over high heat on all sides. If there are a lot of rolls, fry them in small portions. Then carefully remove the threads from the rolls, being careful not to turn them around. Put the fried rolls back into the pan in a dense layer, pour a little hot water so that it only covers them, bring to a boil. When the water in the pan boils, lightly salt and pepper the contents, reduce the heat, and leave the fingers to simmer for another 45 minutes.
While the meat is stewing, in another pan, fry finely chopped onions in vegetable oil until golden brown. Then add to it the carrots, grated on a coarse grater, and continue to fry everything together, stirring constantly, for another 3-4 minutes. Put the fried onions and carrots in the pan, where the fingers are stewed, and 10 minutes until tender. You can serve your fingers with mashed potatoes, boiled rice or buckwheat.