Boiled baked meat. Boiled meat - the best recipes

Among all the methods of cooking meat, boiling has earned the title of the simplest. True, it is generally accepted that simple boiled meat, even of the highest quality, turns out tough and tasteless. We decided to prove the opposite and prepare boiled beef filled with an abundance of flavor, and then offer you several alternative recipes in which you can use leftover boiled meat.

Boiled beef - recipe

Ingredients:

• beef - 2.3 kg;
• salt - 35 g;
• sugar - 15 g;
• cinnamon stick;
• mustard seeds, fennel seeds, peppercorns - 1/2 tbsp. spoons;
• clove buds, dried juniper - 5 pcs.;
• laurel leaves - 2 pcs.

Preparation

Place a deep enamel pan over the fire, pour sugar, salt into it, add cinnamon, pepper, bay, mustard and fennel, cloves and juniper, and then fill everything with three liters of water. Clean the meat from films and excess fat, and then quickly boil it in a separate bowl with clean boiling water. When the surface of the meat has set and all the debris from it rises to the surface of the water, remove the piece, rinse it and place it in water with herbs and spices. Place the pan over medium heat and wait until it boils. Carefully remove the foam from the surface and reduce the heat. Cook the beef for at least two hours to give it time to soften.

Salad with boiled beef

Once you've cooked this amazingly flavorful and spicy cut of beef, you'll be tempted to eat it right away, but save some of the meat for this salad, it's worth it.

Ingredients:

• head of lettuce;
• eggs - 2 pcs.;
• boiled beef - 260 g;
• onion feathers - 2 pcs.;
• lemon juice - 45 ml;
• oil - 15 ml;
• - 35 ml.

Preparation

Disassemble a piece of boiled beef into large fibers. Rinse the lettuce leaves, dry and tear. Chop the onion feathers, and boil the eggs hard, peel and cut into slices. Prepare a simple dressing by combining mayonnaise with citrus juice and oil. Mix it with pieces of lettuce, then place them on a platter and top with onion greens, meat and eggs.

Boiled beef goulash

If you don’t know what to cook from boiled beef for the main course, then pay attention to this simple goulash. In the company of vegetables and broth, boiled beef will be transformed.

Ingredients:

• potato tubers - 590 g;
• carrots - 165 g;
• onions - 130 g;
• tomatoes (in their own juice) - 440 g;
• boiled beef - 370 g;
• dried Provencal herbs - 1 teaspoon;
• - 235 ml.

Preparation

Prepare the usual frying from pieces of carrots and onions. Once the vegetables are browned, add the dried herbs and beef. Next, add the potato cubes and pour the broth over everything. Place the tomatoes and pour their juice next. After seasoning, leave the dish to simmer for about 45-55 minutes over medium heat.

Even cutlets can find a place among boiled beef dishes. Boiled meat, after passing through a meat grinder, turns into excellent minced meat, which requires a minimum of cooking time.

Ingredients:

Preparation

Pass the boiled beef through a meat grinder. The main link in the recipe will be potato tubers, so they will need to be boiled and pureed well. Mix the puree with the meat, add the garlic passed through a press and chopped onion feathers. Add chopped raw onion and beat in the egg. After salting, stir the mixture, form it into patties and brown on both sides.

Recipes for boiled meat dishes so many.

Many people in Olivier salad, for example, put boiled meat instead of boiled sausage - most often beef. We also tried to do this - I liked it better than with sausage.

You can do the following with boiled beef:

• cut into small cubes and fry with onions, then pour in cream and let it boil. Then add pepper and salt to taste, add some of your favorite seasonings suitable for meat and sauce (this could be, for example, oregano or basil). To thicken the sauce a little, add a couple of spoons of flour, after diluting it in a small amount of water. Now boil for a couple of minutes and the sauce with meat is ready. This dish goes very well with potatoes, pasta and also with rice.

• Sandwiches can be made from boiled meat.

  You will need:

  1. Cooked meat
  2. Tomato slices
  3. A little greenery
  4. Garlic (to taste, optional)
  5. A little mayonnaise

  Place all this on a sandwich with the cheese on top; it doesn’t matter how the rest of the ingredients are laid out. Open the mayonnaise so that there is a small hole in the bag. Place just a little mayonnaise on each sandwich and place in the oven for 5-10 minutes at 180 degrees.

  Boiled meat (beef, veal, chicken) is used in dietary nutrition. Boiled lean pork is also useful; pork improves immunity and provides the body with protein and fats.

  Boiled meat is also preferable in the diet of a healthy person to preserve health for many years and to prevent many diseases.

  1. Beef and veal

  • Boiled meat can be used as an independent dish with a side dish. All types of porridges, vegetable side dishes, salads, pasta, and legumes go well with boiled meat.

  Boiled beef with vegetables

  • It is preferable to combine boiled meat with raw vegetables and herbs.

  Boiled beef with vegetables and herbs

  

  • To prepare boiled meat (beef, veal) for serving with a side dish, you need to cut it into portions across the grain and boil in a small amount of water. The resulting broth can be used as a gravy or used to make sauces.

  Boiled beef

  

  • If you cook the meat in pieces, it can be used for cold appetizers, jellied meat, and jellied dishes. This meat can be used for casseroles and soufflés. Can be served with various sauces.

  Boiled veal with spinach sauce

  

  • You can make a soufflé or potato casserole from boiled meat. For the soufflé, the meat is passed through a meat grinder and mixed with an egg and steamed.

  Meat soufflé

  

  • For the casserole, boiled meat is passed through a meat grinder and heated in a frying pan with butter or with onions fried in butter. Mashed potatoes, plus meat and onions, plus mashed potatoes are baked in the oven.

  Potato casserole

  

  2. Chicken

  • Boiled chicken is used after preparing the broth. It turns out delicious if you cut cold boiled chicken into pieces and heat it in a frying pan under a lid in butter. Children really like this meat. It is healthy, juicy and chews well.
  • The breast can also be used to make pates or filling for pita rolls. Cut the breast finely across the grain with a sharp knife, mix with grated cheese and mayonnaise, add spices, garlic, herbs and use for making sandwiches and lavash rolls.

  3. Pork

  • Boiled pork is good for filling in pie or pies: Cut boiled pork with lard into small pieces or chop with a hoe in a trough, mix with fried onions and boiled rice. You can make pie and pies.

• Personally, as a man, I like to cook three of my favorite dishes from the indicated types of meat (pork, beef, chicken). Of course, most of all I adore barbecue made from these types of meat, but what will be discussed next is also tasty and healthy.

  So I'm cooking

  from boiled chicken meat - boiled breasts;

  from boiled beef - Olivier salad;

  from boiled pork meat - Buzhenina.

  Boiled breasts.

  Everything is very simple. We buy chicken breasts (chilled) in a tray at the store - this is a boneless fillet consisting exclusively of white chicken meat. We put it in water, put it on the stove, salt, spices (pepper, bay leaf), and cook. In forty minutes it’s ready, leave the broth for later, cool the meat and serve on a plate, garnished with sprigs of parsley and dill. A little good Heinz ketchup (or mayonnaise) won't hurt, but will add aroma and taste. To make the presentation more beautiful, the breast meat can be cut into several pieces.

  In addition to the fact that chicken breast meat is very tasty, it is also very healthy, especially when boiled.

  

  

  Salad Olivier.

  Here I will not give in detail the recipe for our all-loved Olivier salad, since each of us knows perfectly well how this wonderful salad is prepared. After all, we have all eaten more than one bucket of this salad in our lives. I would even say that this is the main salad of our life, which has always been and will be an attribute of any holiday table, and that is why I like to cook it so much, only according to my own modified recipe.

  In order for the salad to turn out differently from the way we are used to seeing and eating it, we will need beef. We go to the market or store and buy a piece of fresh beef that has never been in the freezer. We bring it home, if necessary, cut it into smaller pieces, and immerse everything in a pan of water. Add salt and pepper to taste. Cook for an hour, it should be ready. We check, taste, if we are satisfied, remove from the stove, separate the broth, and cool the meat. During the cooking process, remove scale.

  And now you already understand that in the classic Olivier salad we use sausage, either Boiled, or Doctor’s, or Milk, and in this cooking method, we replace the sausage with boiled beef.

  Further, when the secret is already revealed, everything is simple. Cut the meat into small cubes, about a centimeter by centimeter. We also cut potatoes, lightly salted cucumbers, add peas, mayonnaise and mix everything. Decorate with greenery on top.

  Of course, this salad wins in terms of its taste, energy value and healthiness, but sometimes you want the classic version, that is, with sausage.

  

  

  Buzhenina.

  To prepare boiled pork, we need an impressively sized piece of pork. Several kilograms, such an impressive size piece (three kilograms). Tenderloin is better, and chilled or fresh meat is better, but not frozen.

  In order to buy better meat, we go to the market or to a (meat) store. We choose a large piece, several kilograms, and go to the department with herbs and garlic. We buy cilantro, basil, parsley, dill and garlic. We have pepper and salt.

  We bring it all home. At home...

  Yes, by the way, on the way, don’t forget to go to the hardware department (store) and buy food foil - otherwise nothing will work out.

  Now, having come home, we wash the meat, peel the garlic and make these sharp slices out of it. Next, using a sharp-pointed knife, we make deeper holes, and push pieces of garlic further into them (stuff them). The more, the better, tastier and more aromatic, that’s for me, of course.

  Having repeated the procedure many times on all sides of one whole piece (do not cut the meat), now salt the meat and rub it with pepper (a little). Next, we wrap the meat tightly in foil, so that the juice does not leak out during cooking, and after placing the meat in the roasting pan, and even covering it with a lid, we place it in the oven.

  Now our pork will cook in its own juice at a temperature of two hundred degrees (and heat all around) for some time. Temperature and time conditions can be determined approximately, but not less than an hour. The meat will be boiled and not fried, although it will be cooked in the oven, because it is in foil - in its own juice.

  After some time, the smell of meat and garlic will appear, and you will understand that it smells like boiled meat, which means the dish is ready. And now the plates and cutlery, napkins, tablecloth are ringing, and the holiday is ready.

  We take it out, tear the foil, cut it into large slices, like bread, and serve it on the table with herbs and optionally with a side dish and vegetables.

  

  

  These are the kinds of dishes I like to cook when I have money and meat, but otherwise I limit myself to boiled chicken wings.

  Eat for your health!

  And this is how you can prepare one jellied meat from all three types of meat.

  The very first thing that comes to mind is salads. Great amount salads can be prepared with each of these types of meat. Further:

  • okroshka (meat okroshka)
  • pizza
  • rolls (where one of the components is meat)
  • scroll through a meat grinder and then make pancakes with meat filling or stuffed with boiled potatoes
  • hot sandwiches
  • casserole

• The taste of this dish cannot be described in words. If you want to try a delicious Armenian dish, which is made from boiled meat, then I will give you a link where it is written in detail

  how to prepare a dish from boiled meat Ishli Kufta

  Good luck in your life and be sure to try this dish.

  Well, this is a very relevant question, and there are a lot of dishes that can be prepared.

  • Salad with vegetables and meat
  • Pancakes with meat and cheese

  

  • Pizza
  • Various soups
  • Meat pie (ingredients - milk, fresh eggs, sugar, instant dry yeast, vegetable oil, condensed milk, salt, boiled meat, onions, white cabbage)

  

  • Rolls with different ingredients

• From boiled meat you can prepare many delicious and dietary dishes for every culinary taste. These can be;

  Stuffed pancakes beef, veal, chicken, turkey, meat can be combined with rice, buckwheat, and vegetables.

  

  Any boiled meat can be used to prepare various salads, both for everyday dishes and for the festive table.

  

  There may also be different components and components.

  From any boiled meat you can make classic and favorite navy-style pasta.

  

  Boiled meat will be very tasty if you fry it with onions and cut it into noodles.

  You can make any sandwiches with boiled meat by adding fresh vegetables.

  

  Many culinary specialists agree that cold meat in itself is already a delicacy and there is no need to make anything out of it. You just need to decide on the sauces; they will give the meat that note of taste that YOU dream of. There is one little secret to serving meat on the table: if you serve boiled meat hot (in large pieces), it should be salted with coarse rock salt and sprinkled with medium-chopped herbs. This meat is eaten with your hands with Tatar flatbread or the freshest white bread, not sliced ​​but broken

  

  Well, if you decide to cook something from cold, then in addition to the recipes proposed by (ametist), I can add that they make excellent cold appetizers from it, you can make jellied meat, if the pieces are of the correct shape, they can be caramelized in a frying pan in any sauce where sugar is present this will give the meat a pleasant and aromatic crust, then cut into 1cm slices. thick and pour with sweet honey sauce or, conversely, hot sauce. In a word, everyone has different tastes, but the principles of preparing such dishes are the same.

  I want to add more, if the piece is large enough it can be stuffed with pieces

  rub the garlic with spices and Dijon mustard, let stand for 2-3 hours and

  into the oven until golden brown. Then let it cool. This is the principle of cooking homemade boiled pork. Somewhere I came across YOUR question about how to cook meat in foil or someone advised you something similar, you shouldn’t do this, the taste is not very good, however, some cooks of modern cuisine use foil - but for me, there is no better meat cooked on charcoal!

  We use boiled beef this way: we usually cut half of it into Olivier salad. With meat it turns out incredibly tasty. And we simply cut the second half like sausage. On top of the pieces of chopped meat you need to sprinkle with garlic or sprinkle with lemon juice - it’s not for everyone. Just to make it tasty, you need to cook the meat not just in water, but with pepper, onions and carrots.

There is constant debate about whether you should eat meat or whether you can do without it.

Adherents of eating meat products argue that meat is simply necessary for full development and good health.

• It is rich in iron, vitamins B1, B6, B12.
• It contains a lot of animal protein, which is involved in metabolism, affects muscle contraction, processes in nerve cells, and even thinking depends on eating meat.

Despite the fact that in some countries, for example in India, beef is strictly prohibited, because there the cow is a sacred animal, in other countries this meat product remains the most common.

After all, it is from beef meat that you can prepare a lot of wonderful dishes, from stuffed beef to ordinary meatballs.

But in order for the dish to turn out tasty, you need to choose the right meat, and also approach its preparation with all responsibility.

This article will focus on cooking beef, which means that the emphasis will be on this.

How to choose beef for cooking

Beef, like any meat, is divided into categories. This depends on the age of the carcass, its fatness, the amount of subcutaneous fat, and the development of muscle tissue.

Individual parts of beef carcass differ in nutritional and taste qualities. Therefore, they can be first class, second or third.

The best, first-class meat is the brisket, fillet, shoulder, and parts of the hind leg.

Meat of the first and second grades is boiled, stewed, and minced meat is prepared from it.

Meat, which contains a lot of connective tissue (neck, fillet, flank), is boiled whole and also used for broth.

Third grade beef is tough, so it is most often used to make broth.

Beef arrives on store shelves already fully processed: chilled, frozen, and less often, salted.

How to prepare beef for cooking

Defrost:

• The meat is thawed in large pieces.
• Slow defrosting is used so that the meat juice released when the ice crystals melt has time to be reabsorbed into the meat.
• If meat is thawed in the plus section of the refrigerator, then its taste is practically no different from chilled meat.
• Rapid defrosting is carried out at room temperature. It is left on a tray, and the released juice is poured into a separate bowl. When cooked, such meat turns out less juicy.

Washing:

• Beef is washed in running water, the temperature of which should not exceed 25°.
• Clean meat is placed on wire racks to dry.

• Beef is cut into large, medium or small pieces (depending on the recipe).
• Large pieces are cut along the grain, which allows the meat to cook faster.

How to cook beef in a saucepan

Boil beef in a small amount of water.

• Pour water into the pan (1.5 liters of water per 1 kg of meat) and bring almost to a boil.
• Add roots (parsley, onion, carrots, celery).
• They put the meat.
• Bring to a boil, skimming off the foam.
• Reduce the heat and cook the beef at a barely noticeable simmer under the lid. Cooking time depends on the quality of the meat, the age of the carcass, and the size of the pieces. Young meat can be ready in 40 minutes, while old meat needs to be cooked for up to 3 hours.
• Salt the meat at the end of cooking.
• The readiness of the beef is checked by piercing the thickest piece. If the flesh is hard or reddish juice appears at the puncture site, continue cooking.

How to keep meat hot

• Pieces of boiled beef are transferred from the pan to another bowl.
• Pour in some hot broth and cover with a lid.
• Store at 65° until serving.

How to cook beef for broth

Third-grade meat, as well as trimmings and bones, are used to make broth.

To make it more rich and healthy, it is cooked differently than regular meat.

• Beef meat and bones are poured with cold water.
• Bring to a boil. The foam is removed with a slotted spoon. Pop-up bone fat is also removed.
• Cook at very low boil for 4-5 hours.
• Salt at the end of cooking.
• The finished broth is slightly cooled and filtered.

To get a clear broth, make a “pull”.

To do this, meat trimmings are passed through a meat grinder and cold water is added in a 1:1 ratio. Leave for 2 hours. Then add salt, raw meat juice and egg white.

The “draw” is placed in the broth, brought to a boil, and the foam is skimmed off.

Add the roots and cook at low boil for about one and a half hours.

How to cook beef in a slow cooker

Beef can be cooked in a slow cooker whole or cut into pieces.

• The meat is washed, veins and film are removed. Place in the multicooker bowl.
• Pour boiling water so that the liquid only slightly covers it.
• Close the lid and set the “Stew/Soup” program.
• As soon as the water boils, remove the foam.
• Add roots if desired.
• At the end of cooking, add salt.
• Cook until soft. Cooking time - from 40 minutes to 2 hours - depends on the age of the slaughtered cattle, as well as the quality of the meat.

How to cook beef in the microwave

You can cook beef in the microwave if it is young.

• Place the whole piece of meat into the pan.
• Pour hot water to cover it.
• Add chopped carrots, onions, parsley root, salt, pepper, bay leaf.
• Cover with a lid and cook on medium power for about 20 minutes. Then reduce the power and cook until soft.

How to cook beef in a double boiler

To prevent meat from becoming dry during heat treatment in a double boiler, many housewives cook it in its own juice. To do this, a whole piece of meat is lightly salted and peppered, placed in a strong bag and tied.

Place on the steamer bowl, cover with a lid and cook about an hour. But you must make sure that there is always water in the tank. Therefore, boiling water is constantly added there.

How to cook corned beef

• The corned beef is washed.
• Cut if the pieces are very large.
• Fill with water (2 liters of water per 1 kg of meat).
• Soak, changing the water, first after an hour, then after two, three, six, twelve hours. In this case, the water temperature should not be higher than 12°.
• Smaller pieces are poured with cold water in a ratio of 1:3 and cooked until tender at a low boil.

How to cook beef meatballs

• The beef is passed through a meat grinder and mixed with ingredients depending on the recipe.
• Meatballs are formed.
• Dip them into boiling salted water or broth.
• Cook for 5-6 minutes.

Note to the hostess

• For first courses, rump, top dressing, and brisket are used.
• When cooking meat, add the roots half an hour before cooking.
• Cook the meat at a barely noticeable boil.
• If you pour boiling water over the meat before cooking, there will be practically no scale.
• Boiled meat is stored in broth.
• To get a rich and tasty broth, older meat is used.
• It is not recommended to dilute salted broth with water. Excess salt can be removed by dipping well-washed rice, wrapped in a bag, into the liquid and boiling it.

Meat can not just be boiled, but prepared in different ways. This is what those who have never prepared masterpieces from boiled pulp think so. What to cook from boiled meat? Cutlets and dumplings, cakes and casseroles, pies, jellied meat, beshbarmak... The list is endless.

Before cooking, the meat is soaked in cold water, then the broth will be light and the meat itself will be softer.

Boiled meat dishes are considered dietary and suitable for feeding children.

Potato-chicken cutlets made from boiled meat

These cutlets are prepared from any type of meat, pork or boiled beef.

• 0.5 kg chicken carcass
• 4 potatoes
• Garlic – 2 cloves
• Bulb
• Parsley, bay leaf, peppercorns

Cook the potatoes in a mixture of spices: pepper, parsley, bay leaf and garlic.

Grind the boiled chicken and potatoes using a meat grinder or blender. Mix the ingredients with the egg and spices, three garlic.

We make cutlets, put them in oil and fry on both sides until golden brown and pour sour cream on top. Bon appetit!

Boiled turkey cutlets

• Turkey – 500 gr.
• A piece of wheat pastry (loaf or bread)
• A glass of crackers
• Half a glass of milk
• Frying oil and salt

We do not throw away the skin of the boiled turkey; we roll it together with the fillet.

Soak the loaf in milk and also knead it into a meat preparation. Break the egg, add salt and mix into a homogeneous mass.

Roll in breadcrumbs and place in a hot frying pan.

Steamed meat cutlets

• Meat fillet
• Onion – 1 pc.
• Carrots – 1 pc.

For a steam dish, the minced meat is scrolled twice. The more you chop, the more tender the cutlets will be.

Place the chopped vegetables into the meat mixture and seal with egg.

We make cutlets and put them in a double boiler. If there is no special device, the steam effect is created in the frying pan. Pour in some water and cover with a lid. Cook for 20-30 minutes.

Homemade pasties

For the test:

• egg, sugar - 1 tsp each,
• salt – 1 tsp,
• vegetable oil – 8 tbsp.,
• water – 1.5 cups,
• wheat flour – 600 gr.

For minced meat:

• 1 kg minced meat,
• salt,
• ground pepper,
• 2 onions.

Mix the dough using an egg base. Mix the liquid ingredients, and then gradually add the flour. Knead the ball and let it rest.

Cut the onion into the meat filling. Place the meat product in a frying pan, add a little water and simmer until the liquid evaporates.

Cool and place into rolled out flatbreads, securing on one side with clamps, or leaving imprints with a fork.

Place the semi-finished product in boiling oil and fry until crispy.

Waffle cake with minced meat

• Wafer cakes – 2 pieces
• 300 g minced meat
• Bulb
• A piece of butter
• 2 eggs
• Ground pepper and salt

Fry the minced meat in a frying pan with onions.

Place the filling between two cake layers. Divide the pie into equal pieces.

Beat the eggs, dip each piece of cake into this mixture and fry in boiling oil on both sides.

You can again place the portioned pieces in a circle on a plate, sprinkle with herbs, and serve.

Minced pancake filling

• Minced meat – 300 gr
• Onion – 1 piece
• Spices and salt

First, pour the chopped onion into the hot frying pan. As soon as the smell of fried starts, add minced meat to it. We constantly turn it over. Water will evaporate from the semi-finished product, and as a result, the meat pieces will begin to turn golden and disintegrate. In this form, add the filling to the pancakes.

Casserole with cabbage and boiled meat

• 100 g boiled beef
• 200 g white cabbage
• Semolina - tablespoon
• Milk – 50 grams
• A piece of butter
• Sour cream - tablespoon

Shred the cabbage and soften it slightly in a frying pan, heating it with milk.

Next, add the semolina, stirring constantly so that it does not clump. When it becomes a homogeneous mass, cool slightly.

Add eggs to the mixture and mix.

Grind the boiled beef in a blender or meat grinder.

In this form we put it in the oven and keep it there until ready.

Rice casserole with meat

• 2 cups short grain rice
• 350 g boiled meat or minced meat
• One onion, one carrot, one egg each
• Sour cream or mayonnaise - teaspoon
• Water, salt and spices

Boil the rice until it becomes sticky, like porridge.

Cut the onion into cubes, three carrots. We cut the boiled meat and fry it in oil along with chopped vegetables. This will be our filling.

Forming a casserole. The bottom layer is rice, one and a half fingers thick. Pour the meat filling into the middle and cover with a second layer of rice. Fill our layer cake with a whipped mixture of mayonnaise (sour cream) and water. If desired, add grated cheese.

Bake this dish for no more than 15 minutes.

Potato casserole

• 500 g pork
• 5 potatoes
• 200 g cheese
• Onion head
• Pepper, salt
• 120 g mayonnaise

Marinate the meat in mayonnaise with seasonings. While it sits, cut the potatoes into slices and the onion into half rings.

Place a layer of onions on a baking sheet and potatoes on top. Spread with mayonnaise and sprinkle with cheese. Next is the meat filling, which we also cover with cheese shavings. Place the remaining potatoes on top and cover with the remaining cheese, which will hold the layers together.

Cover the baking sheet with foil. The casserole should simmer for half an hour at a temperature of 180 degrees.

Tuscan casserole

• 250 g pasta
• 250 g minced meat
• 250 grams of Mozzarella cheese
• 2-3 tablespoons olive oil
• Onion head
• Tomato
• 100 g celery
• 100 g grated Parmesan cheese
• clove of garlic
• 150 g feta cheese
• 3 eggs
• 3 tbsp. spoons of tomato paste
• 300 g broth
• 2 carrots

Sauté carrots, celery, onion and garlic until half cooked. Add the meat base to them and fry for 3-5 minutes. Add tomato paste and broth to the mixture. Let it simmer for a while. The next step is cutting the tomato and mozzarella cheese.

Boil the pasta, dry it and add minced meat. Place the cheese and tomato slices on top of the main layer. Sprinkle greens and shavings of Parmesan cheese on top. The third type of cheese is feta cheese, beaten together with an egg, poured over the layers.

It takes 40 minutes to keep the Tuscan casserole in the heat. You have never eaten such a juicy and creamy dish.

Pies stuffed with boiled meat

The following is added to the minced meat:

• sauteed onion,
• egg crumble.

To save time, classic yeast dough can be bought in the store. A spoonful of filling into each flatbread will be enough. We bake the pies in the oven.

Minced meat for pies

The filling for pies is made in the same way as for pancakes. Fry the minced meat along with the onion. Cool the finished product before adding to the cakes. We fill it, secure it with a simple seam on one side, give it an oval shape and fry it in oil.

Boiled meatballs

• Boiled meat – 0.5 kg
• Bread soaked in milk
• Grated cheese – 1 tablespoon
• Flour - 100 gr
• Herbs and spices

As with cutlets, we pass the meat pieces through a meat grinder twice. Soften with soaked bread, seal with egg yolk and grated cheese.

Roll the minced meat into balls, dip in the remaining egg white, sprinkle with flour and place in hot oil until cooked through.

Dumplings with minced boiled meat

It’s more convenient to take ready-made dumpling dough and pay attention to the filling.

• 400 g boiled pork
• 100 g bacon
• Rusks – 1 tbsp
• Bulb
• Parsley sprig and ground pepper
• Bouillon

Grind the boiled pulp together with lard in a meat grinder. This will make the minced meat juicier. Sauté the onion separately and add the already prepared one. Add the remaining ingredients and add a little broth. Place the mixed minced meat into pieces of dough and cook.

Kulebyaki

Kulebyaki - baked pies. Boiled meat, even in its pure form, or seasoned with vegetables, eggs, potatoes, will be a filling for a pie (placed in pieces or in the form of minced meat).

Meatloaf with vegetable filling

Suitable fillings include: bell pepper, tomato, onion, carrot, potato.

Sprinkle the base of the roll with minced meat with spices and fasten with eggs. Place on cling film or foil in a square. You can fill the roll with sautéed, raw or boiled vegetables. The main thing is to evenly distribute the filling and carefully roll up the meat base from one edge using film. Cook for 20 minutes in the oven.

Roll with champignons

The principle is the same. Place fried mushrooms with onions in an even layer on top of the minced meat layer. Don't skimp, it will taste better. The roll is baked in the oven for 20 minutes.

Stewed meat balls in tomato

• Mixed minced meat - 250 gr
• Bulb
• Garlic
• A can of tomatoes in their own juice
• Sunflower oil
• Spices and a piece of parmesan

Mix the minced meat with fried onion, garlic, egg and grated cheese.

Roll into balls and fry for 5 minutes in oil. Add a can of tomato to the pan and simmer, covered, until done.

Hedgehogs

The easiest way is to make hedgehogs for lunch. Pour raw rice into the prepared (with onions and garlic) minced meat. We form balls and put them to cook in the broth, from which we will then prepare gravy. During the cooking process, the rice sticks out from the balls, like the spines of a hedgehog.

Potato zrazy with meat

• Mashed potatoes (6 pieces)
• 400 g chopped boiled pork
• 2 onions
• Butter
• 2 eggs
• Handful of flour
• Dill and salt

Using mashed potatoes, make a dough with flour and eggs. Roll the mass into a sausage to make cutting easier.

We put meat filling into each flatbread, wrap it and fry it.

Eggplants with cheese and meat

• Eggplants – 6 pcs.
• Meat product – 250 gr
• 2 tomatoes and an onion
• Hard cheese – 100 g
• Greenery

Remove the core of the eggplant and chop it.

Chop the vegetables and mix with the eggplant pulp. Fry in oil along with minced meat. Place the finished filling back into the eggplant halves. Sprinkle with cheese and bake for half an hour.

Meat is usually boiled for one or more of three purposes: to preserve its nutritional value, to tenderize tough cuts, or to produce broth. In all three cases, housewives want soft and tender meat.

How to cook meat so that it is tender

Whether you are preparing broth or boiling meat to serve boiled, the cut should first be thoroughly rinsed under cold running water and excess fat trimmed from the meat, especially pork or lamb. If you want to cook meat to retain all the beneficial vitamins and minerals, you should put the piece in boiling water.

Take a juicy cut, without tendons, cartilage and bones. Divide it into pieces no thicker than 5 centimeters and the width of a woman’s palm and place in salted boiling water. For a kilogram of meat you need about 1.5–2 liters of water. You can also put a bay leaf, 5-6 grains of black pepper, herbs - dill, parsley, celery, cloves into the pan. When you put the meat in boiling water, the albumin on its surface will harden and prevent the juice from escaping from the meat. From time to time foam will collect on the surface of the meat broth; it must be skimmed off with a slotted spoon.

After 5-10 minutes, reduce heat to medium. The water will stop boiling and less volatile aromatic extractives will be released with the steam. Cook the meat for approximately 20–30 minutes per kilogram, but keep in mind that depending on the age of the animal and the conditions of its keeping, the time may vary upward.

Albumin is one of the types of protein found in meat. Albumin dissolves in cold water, but hardens in hot water. The fibers of meat consist of fibrin, which contracts from heat, but softens during prolonged heat treatment.

How to cook meat in broth

When preparing broth, you pursue completely different goals. You want an aromatic liquid with a rich flavor, that is, the meat should release aromas and juices into the water, but at the same time you want to cook pork, lamb, beef so that it is soft and aromatic, not like a sponge. To achieve what you want, you need to choose a completely different type of cut. Meat on the bone, with cartilage and tendons, rich in fibrin, is ideal for such purposes.

Place the meat, after chopping it into large pieces, into cold water and slowly bring it to a boil. This will prevent the albumin from curdling, sealing in juices and odors. Once the water boils, reduce the heat and simmer the broth for 3-4 hours over low heat, allowing it to bubble just a little. As a result, all the fibers of the meat will soften, while the extractive substances will remain in the broth.

Spicy and aromatic plants will help you give the meat, like the broth, additional flavor. At the beginning of cooking, place in a saucepan of your choice peeled carrot, celery, parsley, onion or leek, stems of herbs - dill, parsley, thyme - and don’t forget about pepper, cloves and other spices. Salt the broth shortly before the end of cooking, as salt promotes the coagulation of albumin.