Beef with rosemary and other interesting recipes to warm up

5

Prepared by: Vladimir Bratikov

03/28/2016 Cooking time: 1 hour 15 minutes

Fragrant and juicy pork prepared according to this simple recipe can be served as a hot dish with any side dish, or as a cold appetizer. The meat turns out juicy and very tasty.

Pork with rosemary

Remember, it is a great honor for a man to be called a brute. S. Dovlatov, “Branch”

If your loved one assures you that he will happily eat yesterday’s okroshka, do not believe it. It is possible that he loves okroshka very much, but secretly he always dreams of a big pork chop. And that's okay. A man is designed this way - at the sight of meat, irreversible processes begin in his body, his consciousness becomes darkened and... he, with the determination of a wild animal, begins to absorb the protein he needs. Porridge, vegetable soup, the “apples-kefir” diet are pleasures for women. If there is a man living in your house, there are cattle bones in the trash can. Sometimes, however, there are rare specimens who value fasting and abstinence, which makes life much easier. Otherwise, a woman needs to actively participate in this natural process and learn to regulate protein intake in reasonable quantities, as well as organize a healthy and healthy accompaniment to meat in the form of a salad of fresh vegetables. So, let's prepare pork with rosemary - real men's food.

You will need: (for 4 servings)

• pork (carbonate) 500-800 gr
• salt
• ground black pepper
• odorless vegetable oil
• rosemary
• garlic

Step-by-step photo recipe:

Pork carbonate is best suited for this dish. This is what he looks like.

Cut the meat across the grain into pieces 2.5-2 cm thick.

Beat the meat with a hammer, salt and pepper.

I used a special device for beating meat - Tenderizer - an excellent alternative to a kitchen hammer. Its densely spaced thick needles pierce the meat over the entire area of ​​the piece and perfectly destroy the connective tissue that makes the meat tough. And most importantly, the tenderizer beats the meat without noise.

Now you will need vegetable oil and rosemary. Rosemary can be used fresh or dried. The pine aroma of this Mediterranean herb goes well with meat dishes.

You can also use Rosemary Olive Oil .

Rub the butter over the meat pieces and sprinkle with rosemary leaves, salt and pepper.

Place the meat in a container, add coarsely chopped garlic, close and refrigerate for at least half an hour. You can marinate the meat in advance. In this form it can be stored in the refrigerator for up to three days.

While the pork is marinating, take care of the side dish. The best side dish is fresh vegetables. You can make Greek salad

Heat the frying pan. Fry the meat for 5-7 minutes on each side, let it brown slightly. Pork, unlike beef and lamb, should be well cooked, without any signs of blood.

Serve hot meat immediately. Bon appetit!

In the marinade

Pork neck steak in a frying pan should always be marinated first. Then the meat will ultimately turn out more appetizing, aromatic, and juicy. The easiest way is to use soy sauce as a marinade base. For piquancy, spices are added to the mixture. You can take any to your liking. For example, a great option is to mix coriander, turmeric, and ginger at once. The mixture will perfectly complement the chili.

Ingredients

For the dish you need to take:

• pork (neck) – half a kilo;
• onions and garlic cloves - 2 pcs.;
• butter fat – 45-50 g;
• spices, salt, vegetable oil.

You can make your own spice mixture. For it, mix 1 pinch of ground ginger, turmeric, coriander, anise and chili.

Step-by-step cooking process

The cooking process includes several stages:

1. The meat is cut into portions. The optimal thickness for them is 2.5-3 cm. The pork is salted and peppered as desired. You only need to rub it with dry additives on one side. The same half is coated with vegetable fat.
2. The frying pan heats up well and the meat is laid out on it, the side rubbed with additives. Pork is fried in a frying pan. It should be cooked on both sides until a beautiful, tasty crust appears.
3. The butter fat is sent to a separate frying pan. Garlic, previously peeled and chopped, is also added there. It is best to finely chop the product into cubes.
4. Add all the spices to the melted butter. The components are mixed well. The resulting spicy fatty mass is distributed throughout the pan.
5. The onion is peeled, washed and cut into half rings.

6. The vegetable is poured into the heated butter. When the onion softens and slightly browns, you can add the almost finished meat to it.
7. The frying pan with all the contents is covered with a lid. In this form, the pork cooks for another 4-6 minutes.

Completely cooked meat is transferred to a separate plate. If you have time, you should let it sit under foil for a few more minutes and then serve.

Various sauces go well with steaks. It could be tomato sauce with chopped cilantro.

Rosemary Grilled Pork Chops Recipe:

Mix together soy sauce, water, sugar and rosemary. I do this right away in the package.

Wash the chops well and add to the sauce. Close the bag, mix the chops well with the sauce and marinate for 3 hours.

Then fry the upholstery on the grill or grill pan for about 4-5 minutes on each side.

Serve with any side dish.

Bon appetit. Happy New Year.

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How will it look like?

There are many recipes for making pork chops on the site. Having looked through almost everything, I can say with confidence that you have never tried anything like this! The meat is very tender, aromatic, with a light spicy taste. And if it’s cooked on a real grill, it’s simply delicious! Try it!

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Comments and reviews

January 19, 2014 Miracle #

January 12, 2014 Nadezhdochka #

January 13, 2014 Ninzonka # (recipe author)

Australian meat pie

Australian meat pie.
Photo: Shutterstock An Australian legend, an indispensable snack for fans at sports matches. The pie is baked in portions, so buy small disposable foil pans in advance.

DO (for 3 - 4 servings): 250 g of ready-made puff pastry without yeast · 300 g of ready-made shortcrust pastry* · 300 g of minced beef, oil for frying · 1 onion · 1 clove of garlic · 1.5 tbsp. spoons of flour · black pepper · 1 tbsp. spoon of Worcestershire sauce · 100 ml of meat broth or water · 1 teaspoon of dried thyme · 1/3 teaspoon of salt · a couple of pinches of sesame seeds for sprinkling · yolk for greasing.

WE'RE COOKING:

1. Fry the minced meat in a frying pan for several minutes, add finely chopped onion, thyme, Worcestershire sauce, water or broth, add flour, salt and pepper and simmer under the lid until cooked for about half an hour. Let it cool completely.

2. Divide the dough according to the size and number of shapes: the base is shortbread, the top is puff pastry. Roll out to a thickness of 5 mm.

3. Grease the molds with oil, lay out the shortbread dough with sides.

4. Spread the filling and cover with puff pastry. We pinch the edges. We make several punctures with a fork.

5. Grease the top with a mixture of yolk and a spoon of water, sprinkle with sesame seeds.

6. Bake for 20 minutes at 200°C.

7. Serve with any tomato-based sauce.

*Or make it yourself: rub 100 g of butter with your fingers into crumbs with 200 g of sifted flour, adding a quarter teaspoon of salt. Knead a soft, elastic, non-sticky dough, add 1 tbsp. spoon of ice water, knead again and put in the refrigerator for half an hour, wrapped in film.

Nutritional and energy value:

Filet mignon in puff pastry

Filet mignon in puff pastry.
Photo: Shutterstock NEEDED (for 4 - 5 servings): 500 g pork tenderloin · 100 g bacon · 100 g hard cheese · 500 g ready-made puff pastry without yeast · 1 yolk · 1 tbsp. sesame spoon · 2 tbsp. spoons of vegetable oil · salt · pepper.

WE'RE COOKING:

1. Salt and pepper the tenderloin (use your favorite seasonings if desired), leave for half an hour.

2. Fry the tenderloin over high heat until golden brown, let cool.

3. Defrost the dough and roll it out to the size of the tenderloin. First lay out the strips of bacon, then the layers of cheese, and the fried fillet.

4. Roll up the dough, forming a kind of roll. Using a sharp knife, form a grid on the surface without cutting through the dough all the way. Grease with a mixture of yolk and 1 tbsp. spoons of water, sprinkle with sesame seeds.

5. Place on a baking sheet lined with parchment. Bake at 180°C until golden brown (about 35 minutes). Serve with vegetables, cut into portions.

Recipe for Pork Steak with Rosemary:

Traditionally, steak is made from beef, but sometimes you can go against the rules and cook pork steak. We take the meat from the neck part of the carcass, cut it into pieces at least 2.5-3 cm thick. The neck has thin layers of fat that will make the finished steaks juicy and soft. Dry the pieces of meat with a paper towel.

Pour olive oil into a bowl, add finely chopped fresh rosemary leaves (can be replaced with dry).

Marinate the meat in olive oil and rosemary for 20 minutes. Next, we gently press the meat with our fingers, as if doing a massage, literally for a minute.

Place the meat in a hot frying pan and fry the pieces on each side for 1-2 minutes. During this time, a crust forms on the surface, which will protect the meat from drying out. After this, reduce the heat and fry the steaks over medium heat for 3-5 minutes on each side. Salt and pepper.

After removing from the stove, let the steaks sit for 5 minutes to allow excess juices to drain. Pour boiling water over a sprig of rosemary to reveal the aroma even brighter.

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6880

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

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How will it look like?

Vegetables, pies, salads. No matter how hard a woman tries, a real man needs a piece of meat! How about some pork steak? Rosemary enhances the taste of meat and gives the dish a special piquancy. The steak turns out very juicy and flavorful.

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With soy sauce in a frying pan

Pork neck steak in a frying pan can be successfully complemented with various sauces. Soy is best. Even a couple of large spoons of this additive can significantly improve the taste of the finished treat. The soy sauce for the recipe will vary depending on the taste of the cook.

The easiest way is to take the usual classic one, which is sold in the departments with ingredients for sushi/rolls. Sometimes you can find this sauce with mushrooms, green onions, and chili peppers. If desired, its quantity in the recipe can be increased.

Ingredients

For the dish you need to take:

• pork – 280-300 g;
• soy sauce – 2.5-3 tbsp. l.;
• lemon/lime juice and honey - 1 tsp each;
• vodka – 1 tbsp. l;
• sweet paprika – 1.5-2 tsp;
• starch – 1.5-2 tbsp. l.;
• salt, green onions, oil.

You need to be especially careful with salt in this recipe. The additive is already present in sufficient quantities in soy sauce. Sometimes this is enough to avoid adding salt to the meat at all. You should squeeze the juice from a lemon or lime yourself, and then strain from the seeds. But ready-made fresh juices intended for salads are also suitable. They are usually sold in miniature spray bottles.

Step-by-step cooking process

The cooking process includes several stages:

1. For the marinade, pour all the selected soy sauce into a small container. Sweet paprika is poured into it, citrus juice is poured into it.
2. After mixing the components, honey is added to them. If the latter has already become candied, it is not necessary to preheat it. It will be enough just to vigorously stir the ingredients.

3. Vodka is poured into the marinade last. Alcohol in a marinade performs several functions at once. First of all, it perfectly softens meat fibers. Subsequently, the pork becomes especially juicy and tender. In addition, vodka, even in small quantities, can quickly destroy dangerous bacteria if they suddenly settle in meat. Alcohol also allows you to get a crispier crust on your treat.
4. After mixing all the components of the marinade, pour it over the meat in a spacious, convenient container. The pork is first washed and dried. There is no need to beat it off. It is enough just to cut the product into thick pieces.
5. The pork is left in the aromatic sauce for at least 17-20 minutes. You can keep it in the marinade for longer. Then the treat will end up even tastier.
6. The prepared meat is removed from the spicy sauce and minimally dried. It is convenient to do this with a paper napkin.
7. The starch is scattered on a separate plate. Marinated pieces of pork are dipped in it. If necessary, salt can be added to the starch.
8. Pork in a snow-white coating is placed in a hot frying pan with enough oil. Steaks are fried on both sides until desired degree of browning. Some chefs like to serve pork with blood in this dish, then it will take a minimum amount of time to hold it in the frying pan. To cook such half-raw meat, you need to be confident in its quality and safety.

The finished steaks can be immediately placed on plates and tasted hot or warm. A side dish is not necessary for them. It will be enough to simply place pieces of fresh vegetables next to the meat. These can be cucumbers, tomatoes, carrots, peppers of any color. A variety of fresh herbs will perfectly complement the dish.