How to stew pork so that it is soft and juicy? 6 delicious pork recipes

Choice of meat for stewing:

Let me be honest, choosing meat is a whole science. Now I can start writing to you about a thin, thick piece, tenderloin, etc. making “passes” with your hands. I understand meat and can talk about it for a very long time. Let's make it simple.

We buy a cut from the back at the store. We put it on the table in front of us. You can see the left half of the piece from the veins (pictured). Upper right quarter. And the bottom quarter. The top quarter is very beautiful and easily separates from the veins. Try cutting it. It is tough, and it will be like that in the finished dish. This part is suitable for boiling or mincing.

The left half and bottom quarter are soft. They are the ones that should be stewed. Try cutting them; it will take much less effort than with the top right quarter. I hope you have decided on the meat. If you have any questions, ask, I will answer.

Stewed beef with onions

We offer a very simple beef stew recipe. The meat is soft and tender, no matter what part is used. But you shouldn’t take completely dry meat; a small amount of fat will make the dish more tasty.

This beef can be stored in the refrigerator for a week, reheating in the microwave before serving.

Required ingredients:

• 1 kg beef;
• 400 g onions;
• 200 g butter;
• 1.5 tsp. ground black pepper;
• Salt to taste;
• 5 cloves of garlic;
• 50 ml water.

Preparation:

1. We clean the meat from films, wash it under running water and dry it with paper towels. Cut large ones into cubes and place in a thick-walled saucepan, cauldron or deep frying pan. Peel the onion, cut into large half rings, and place in an even layer on top of the meat.

2. Cut the butter into pieces and place on top. Pour in 50 ml of hot boiled water. Place over medium heat, close the lid tightly and leave to cook for 1 hour. Do not open the lid and stir during this hour.

3. Open the lid, salt and pepper the dish, add finely chopped garlic, stir. Close again, reduce heat to low and leave the meat to simmer for 2.5 hours.

4. Stewed beef comes with sauce, so it goes well with any side dishes. Place the completely cooled meat in the refrigerator for storage.

Type of meat when fried:

During frying, the meat seems to puff up. In fact, this happens due to the excess pressure of the juice inside the pieces. Remember, I promised to tell you the second recipe. So, if you are lucky enough to buy young veal, just fry it a little and you get very tasty and soft meat, like sausage. Personally, when stewing, I always taste the meat with the degree of roasting as in the photo. It turns out very tasty. If you have regular beef, it will also be tasty, the meat will just be tough.

Beef in onions in the oven

Delicious beef on an onion bed with the aroma of barbecue is prepared simply, without any hassles. In a sleeve or baking bag, it cooks evenly, no worse than over coals. The dish is suitable for a festive or everyday table.

The secret of the piquant taste is in the spices used for marinating.

Required ingredients:

• 1.5 kg beef;
• 1 kg of onion;
• Barbecue seasoning;
• Pepper mixture;
• Salt;
• 4 tbsp. l. apple cider vinegar;
• 3 tbsp. l. Sahara;
• Juice of half a lemon.

Preparation:

1. We clean the onions, cut them in half and then into half rings. Place in a colander and place in the sink. Boil water in a kettle and scald the onion. Then we put it in a deep bowl. Add sugar, vinegar and 1 tbsp. l. without a slide of a mixture of peppers. Fill with plain cold water, stir and leave to marinate for 35 minutes.

2. We cut the meat into fairly large portions. Add the prepared barbecue spice mixture and squeeze out the juice of half a lemon. Stir and leave for 30 minutes at room temperature. After this, add salt to the meat if necessary if the finished seasoning was not salty enough.
   Read also:  Veal stewed with vegetables: cooking recipes
3. Place the onion in a colander again to drain all the liquid. then transfer it into a baking bag in an even layer. On top are pieces of beef. We secure the edge and make several punctures in the bag with a knife so that steam can escape freely.

4. Preheat the oven well to 180 degrees, bake for about 1.5 hours. When serving on a plate, first place the stewed onion and pieces of beef on top. Pour over the resulting sauce. If desired, decorate with fresh or frozen herbs.

How to cook meat in its own juice? About Georgian chashushuli

What kind of chathushushuli... I'm not in trouble! Well, now we have the Internet. And in it are the answers to all questions. Well, I stocked up on dry food for three days (nobody promised to feed chashushuli on the way!) and went to the nearest search engine.

He gave me all sorts of different things. I read and read... But nothing too complicated. We just don’t know Georgian. And who knows, everything about chashushuli is in its very name: stewed meat in its own juice. Stewed. In your own. Therefore, if someone tempts you with oil, fat or lard, even free, freebies, turn away from their gifts sternly and say that they are wrong. And very much wrong. You don't need any oil or fat for this dish. Because it cooks in its own juice.

And forget about frying. Stew! Chashushuli itself tells you in its native Georgian language that it needs to be stewed. Well, what about stewing it? You can do it yourself.

So it’s clear that it’s meat. But what exactly, it depends on you. So I went and bought a kilogram of pork shoulder. Well, I liked her. And not frozen, chilled, and not greasy, and it looks like... You look - and the soul itself rejoices when it presents this piece, and already on a plate with a golden border, along the rim of which is written so beautifully: “chashushuli.”

We cut the meat into medium-sized portions Konstantin Kucher, personal archive

So, I took a piece of pork. But if someone prefers beef, veal, kangaroo, lamb or armadillo meat... It is not forbidden.

We take our meat and cut it into medium portions. Medium is when one piece fits into the mouth, and not five or six. We cut it up. We clean three or four decent onions. We clean, wash, chop.

We do the latter again in the middle version. So that it is not very large, but not too small either. Well, kind of like at first in half rings. And then also them - in half.

Add chopped onion and coriander to the meat... Konstantin Kucher, personal archive

Mix the meat with onions, add a pinch of round coriander seeds, which, before pouring into a bowl, it is not forbidden to rub between your fingers to enhance the smell.

...mix everything and... Konstantin Kucher, personal archive

They mixed everything again and threw it into the cauldron, which is already on the stove and heating up. Since we will be stewing the meat and not frying it, the cauldron is heated (on medium and even slightly low heat) and not heated. There is no need to add oil, fat or anything similar to the cauldron before adding meat with onions and coriander.

...send it into a heated (but not red-hot!) cauldron Konstantin Kucher, personal archive

Add the meat, cover the cauldron with a lid, and let it stand on the stove and stew. Or it doesn’t even stew - it languishes.

So our meat should stand for about an hour. But this is because it’s pork. There will be meat from an already elderly opossum, which was about to die a natural death, but the slaughterer’s knife was ahead of it for a moment, you can increase the stewing time. One and a half to two times. Cooking, that's what it's like. Much is determined empirically.

They opened the lid, stirred the simmering meat, picked up a piece with a knife, and tasted it. No, not ready? Let's put it out some more. Ready? So why are we standing then?! Where are the tomatoes?! How is it not? Yes, chashushuli without tomatoes... This is unthinkable!

Let's get our tomatoes. As much as you don't mind. For a kilogram of meat you shouldn’t mind a kilogram of tomatoes. Not that much? How much do you have? Four? But big ones? So I wash them all. We halve it, cut out the part that was adjacent to the stalk, and cut it finely, finely.

Cut it up and add it to the cauldron with the simmering meat. Do you see how much liquid is in the cauldron?! What would happen if we first poured water in there, and then put in the meat?! That's it! In its own juice!

There is no need to add water to the cauldron. Meat is stewed in its own juice Konstantin Kucher, personal archive

But this juice should thicken a little. And here we added tomatoes as a plus. With their juice. There will be even more liquid. Therefore, to thicken it a little (we won’t add flour here), we turn up the heat a little and don’t cover the cauldron with a lid yet.

Finely chop the tomatoes and send them to the cauldron, along with the simmering meat Konstantin Kucher, personal archive

Along with the tomatoes, it’s not a sin to add a pod of hot pepper. But this is if there is. No - we make do with ground. And... I have Abkhazian Adjika in my kitchen. A friend’s wife vacationed there with her children in the summer and brought it. Well, it came in handy. Take this or similar adjika on the tip of a knife and add it to the boiling liquid along with ground red pepper.

While the liquid in the cauldron with tomatoes, meat and onions is boiling, and let it simmer for 15-20 minutes, no less, wash the sweet bell pepper. We clean it from seeds and cut it into small cubes.

Pour pepper into the cauldron... Konstantin Kucher, personal archive

When the time was up, they poured pepper into the cauldron. Stir the contents, reduce the heat, and start working on the garlic and herbs (parsley and dill). We will need 4-6 cloves of the first, a good bunch of 100 grams of the second. Peel the garlic and cut it finely. To enhance the smell, it is not forbidden to chop the garlic a little more and crush it with a knife blade. Wash the greens, tear off the thick stems, and finely chop the foliage.

...and we begin to deal with garlic and herbs Konstantin Kucher, personal archive

While we were fiddling with the garlic and herbs, 10-15 minutes passed. This is enough for bell peppers. Since neither garlic nor herbs like high temperatures and prolonged heat treatment, before adding them to the cauldron, turn off the fire under it. Turned it off, added some salt, stirred and closed the cauldron with a lid. Let the chashushuli sit and simmer on a warm stove for about a quarter of an hour.

And when they expire... You can put everything on plates. In Georgia, chashushuli is eaten just like that. Meat and sauce in which pita bread is dipped. This is how they eat this dish with one pita bread.

In Georgia, chashushuli is eaten without a side dish. Only meat and sauce in which pita bread is dipped Konstantin Kucher, personal archive

We have meat without a side dish... No, not something like that. Therefore, you can put a side dish on a plate (boiled potatoes, pasta, rice, beans), meat with it, and use the sauce as a gravy. Of course, the authenticity of the dish will suffer, but habit... It’s second nature. And who, besides us, will give her, this very nature, some indulgences and please her not only with meat stewed in its own juice, but also with such a desired side dish?..

Well, we have no side dish... Somehow it’s not comme il faut! Konstantin Kucher, personal archive

So let's do it. We'll make you happy. Both yourself and your nature. And, take my word for it, there is something to please. Well, if someone doesn’t take his word for it, then what’s the matter? I wrote down the recipe. Prepare and make sure that chashushuli is worth, if not the mass, then the time you spend on it!

Tags: Georgia, national cuisine, meat, cooking, recipes, cooking