Meat with prunes: top craftsmanship. Video
For many men, the ideal meal is anything as long as it contains meat. A woman who wants to pamper such a meat-eater is lucky, because she has a lot to choose from. In all cuisines of the world, there are great recipes for fried, baked, stuffed meat with such delicious additions as dried fruits, mushrooms, nuts.
Meat with prunes and nuts
Pork tenderloin stuffed with prunes is a dish as simple as it is elegant and festive. Its preparation is available even for novice housewives. You will need:
– 1,5 kilograms of boneless pork loin; – 20 large soft pitted prunes; – 2 teaspoons of Cajun seasoning; – 1 tablespoon of olive oil; – ½ cup of chicken stock; – 2 fresh sprigs of thyme.
Cajun seasoning is an attribute of the spicy and spicy Creole cuisine. It is prepared by grinding in a mortar a teaspoon of cumin, a teaspoon of coriander, a teaspoon of paprika, ¼ teaspoon of salt, ¼ teaspoon of ground pepper and ¼ teaspoon of oregano
To keep the pork juicy and unsalted, put it in a saline solution made from boiled water (2-3 liters) and a few tablespoons of salt for 2-3 hours. Place the pork container in a cool place. Before cooking, remove the loin, pat dry with paper towels and cut along the length with a sharp long knife. The pork should not be cut completely, but so that you can put the minced dried fruit in it. Rinse the prunes with warm water, squeeze out the excess liquid and put the berries in the incision. Tie the loin with culinary twine. Preheat oven to 190 ° C. Rub the pork with seasonings. Heat olive oil in a heavy, ovenproof skillet without a handle. Fry the pork until golden brown on all sides. Pour in chicken stock and add fresh thyme. Place the roasting pan in the oven for 30 to 45 minutes. Sprinkle the juices on the meat from time to time. Before serving, cut the twine, let the meat rest for 5-10 minutes under a lid or baking foil, and then cut into slices.
Beef cooked with prunes and wine is an exquisite dish. It will appeal not only to meat lovers, but also to gourmets, fans of French cuisine. You will need:
– 1,5 kilograms of beef pulp (shoulder blade); – 20 large soft pitted prunes; – ¾ glass of Armagnac; – 2 tablespoons of olive oil; – salt and freshly ground black pepper; – 120 g smoked bacon; – 2 large carrots; – 1 head of onion; – 3 cloves of garlic; – 750 ml of dry red wine; – 2 bay leaves; – 3 sprigs of rosemary; – 2 sprigs of thyme; – 7-10 celery leaves.
Armagnac is a strong brandy made from grape alcohol produced in the French province of the same name
Rinse prunes, dry and cover with Armagnac. Insist dried fruits for 1-2 hours. Preheat oven to 190 ° C. Cut the beef shoulder into 2–2,5 cm cubes. Season the meat with salt and pepper and mix well. Heat olive oil over medium-high heat in a Dutch oven or ovenproof saucepan with a lid. Fry the beef in portions until brown on all sides. Use a slotted spoon to spread the meat into a bowl. Cut the bacon into medium cubes. Add the bacon to the broiler where the meat was cooked and sauté until the fat is melted. Peel the carrots and onions, and dice as well. Place the vegetables in a roasting pan and cook for about 5 minutes. Add the peeled garlic and cook for 1 more minute. Return the meat to the pot. Add prunes, pour in Armagnac, wine, put bay leaves, herbs, 1 teaspoon each of salt and ground black pepper. Bring to a boil, cover the roasting pan with a lid and place in a preheated oven. Cook the meat for about 2,5–3 hours. Remove the beef from the oven, bay leaves and herbs from the dish. Serve with boiled potatoes.
How to cook meat with mushrooms in the oven
Baked meat with mushrooms is another recipe that is always popular with men. To cook pork ribs like this (about 500-600 g), you will need:
– 200 g of champignons; – 3 cloves of garlic; – 2-3 sprigs of fresh thyme; – 2-3 tablespoons of olive oil; – 50-60 g unsalted butter; – 2-3 tablespoons of dark soy sauce; – salt and pepper to taste.
Preheat oven to 180 ° C. Wipe the champignons with a damp towel. Cut large mushrooms lengthwise into slices, leave small ones intact. Wash and dry the garlic cloves without peeling them, using the flat side of a wide kitchen knife to crush on the board. Wash the pork ribs and pat dry with paper tea towels. Sprinkle generously with salt and pepper over the entire surface. Heat olive oil in a Dutch oven over medium heat. Add pork ribs and sauté, depending on thickness, for 2-3 minutes. Add crushed garlic and thyme sprigs. Cut the butter into cubes and place in the broiler. Flip the ribs over and cook for another 1-2 minutes. Pour in soy sauce, sprinkle with mushrooms on the ribs. Shake the roasting pan lightly so that the mushrooms are also covered with the soy sauce and oil mixture. Place the roasting pan in the oven and bake for about 15-20 minutes.