Beef cooked with pickled or salted cucumbers can not be blamed for routine. Despite such an unusual combination, meat with pickles turns out to be extremely tasty and juicy, and also moderately seasoned.
Beef stewed with salted cucumbers in Korean style
Ingredients:
- vegetable oil - 1 tbsp. a spoon;
- beef - 1,5 kg;
- salt, pepper - to taste;
- soy sauce - 1/4 of the item;
- sugar - 1/4 of the item;
- dry white wine - 1/4;
- beef broth - 750 ml;
- garlic - 6 denticles;
- onions - 2 pcs .;
- hot pepper - to taste;
- Peking cabbage - 1 head;
- pickled cucumbers - 3 pieces;
- green onions.
Preparation
In a frying pan, we heat the oil and fry the meat on it to a golden color. We remove the meat from the frying pan, wipe it and pour in soy sauce , sugar, wine and broth. Bring it all to the boil. We put the meat in a slow-cooker and fill it with bouillon mixture. If you do not have any slow-cookers, use the multivark in the "Quenching" mode, or simply put the brazier to the minimum possible heat. After 2 hours, add the garlic and hot peppers to the meat, as well as the onion and leave it for 1 more hour.
In the meantime, you can engage in garnish, for example, cook bean sprouts, or glass noodles.
At the end of the time, the liquid in which the meat was cooked can be thickened by adding a teaspoon of starch, or left untouched and fed to the meat as a broth. In the bowl of the multivark now put crushed pickled cucumber and shredded Peking kaputu. We cook all together for another 5 minutes and serve it to the table, decorated with green onions.
Beef stewed with cucumbers in dark beer
Ingredients:
- beef - 1 1/2 kg;
- garlic - 2 cloves;
- bay leaf - 1 piece;
- stout - 880 ml;
- butter - 85 g;
- olive oil - 3 tbsp. spoons;
- bacon - 100 g;
- onions - 2 pcs .;
- flour - 2 tbsp. spoons;
- white wine (dry) - 350 ml;
- pickled cucumbers - 2 pcs .;
- fresh parsley;
- salt pepper.
Preparation
Beef cut into thick cubes and marinate with stout, laurel leaves and chopped garlic. After 3-4 hours we remove the beef, we dry it, and we set aside the marinade.
Cream and olive oil (half of the total) is heated in the brazier and fry the meat until golden. Ruddy meat spread on a plate, and in the brazier we put the remains of butter and fry them bacon with onions for 10-15 minutes. Add flour, crushed cucumbers and wine, return the meat back and bring everything to a boil. Tushem the meat on low heat 2 1/2 - 3 hours, served with sprinkled with herbs.