In this small selection, we'll talk about how to make a boiled pork in a pressure cooker.
Cold boiled saucepan in pressure cooker
Ingredients:
- pork - 1,5 kg;
- garlic - 1 head;
- adzhika;
- coriander;
- salt, ground black pepper;
- cloves;
- water - 150 g.
Preparation
Meat for boiled pork should be with some amount of fat, preferably if it is a piece from the back of the carcass, without the bone. Pork napigovyvaem garlic along the fibers. We rub the meat with home-made ajika or a mixture of salt with pepper and coriander. Press in 2-3 pcs. cloves, rubbed the laurel leaf (pre-grind it in a coffee grinder) and white pepper. Processed meat so put in a bowl and leave in the refrigerator for a day. After the day we take the meat out of the refrigerator.
On medium heat, heat an empty vessel of the correct volume (approximately 4-5 liters) while in it you can fry a piece of meat. Lay the meat on the bottom, fry from all sides, without covering the lid. If there is a lot of liquid in the process of frying, then it means that you did not warm up the dishes sufficiently. Fry the meat before the appearance of a crust, it is necessary to keep more juice inside. Then we put the dishes aside, letting it cool down a little. After that, top up the water, close the lid, set the maximum heating mode, after raising the red button on the lid, reduce the heating to a minimum and prepare another 15 minutes. Cool, take out the meat, put it on a dish, cut it across the fibers. Served with baked horseradish with horseradish or mustard, a salad of fresh vegetables is usually served on the side dish.
Boiled beef in pressure cooker
Boiled beef is prepared less often than pork, this recipe for cooking boiled pork in a pressure cooker for those who love more lean meat dishes.
Ingredients:
- beef - 1 kg;
- garlic - 1 head;
- vegetable oil;
- salt, pepper, seasoning - to taste.
Preparation
We slice garlic cloves in salt and stuff them with meat. Top with salt, pepper and rub your favorite spices, a little grease with vegetable oil and leave for 20 minutes to stand. Lay the meat in the bowl of the pressure cooker and turn on the "Quenching" mode for 2.5 - 3 hours. Serve better in a cold form.