Veal with cherries (Cuckoo 1054)

Category: Culinary recipes
Kitchen: Russian
Veal with cherries (Cuckoo 1054)

Ingredients

boneless veal (pulp) 1 kg.
fresh cherry (frozen) 1 glass
ghee 2 tbsp. l.
cardamom, cinnamon pinch
red tart wine 1/2 cup
cherry juice with pulp 1/2 cup
strong meat broth 1 glass
balsamic vinegar 2-3 st. l.
salt taste

Cooking method

  • Pierce the veal with a knife, and put several cherries in the cuts. Salt the meat on top from all sides, sprinkle with a pinch of spices.
  • Preheat the multicooker pan in the Browning mode, put the ghee (it does not burn when frying), heat it up.
  • Put the meat in one piece and fry until golden brown on all sides. Disable Browning mode.
  • Add tart wine, strong broth, cherry juice with pulp (beat the cherries in a blender), balsamic vinegar to the pan, I also added a handful of whole cherries, salt to taste.
  • Switch on the Multi-cook mode, 10 minutes, 110 * and bring to readiness.
  • Turn the meat over to the other side and once again Multi Cook, 10 minutes, 110 * and bring to readiness.
  • Veal with cherries (Cuckoo 1054) Veal with cherries (Cuckoo 1054)

The dish is designed for

about 4 servings

Time for preparing:

about 2 hours

Cooking program:

Multicooker CUCKOO 1054

Note

The meat turned out to be delicious and very soft!
Serve such meat with boiled rice or potatoes.
Top with cherry gravy-sauce.

I will cook such meat in the future, but I think that veal can be replaced with pork loin, and then you can use a simple non-fat broth from beef (brisket) or chicken. Veal is still leaner and drier.
Tart dry red wine goes well with cherries.

The recipe is taken from P. Romanov's book "The Russian State Table Book", and adapted for cooking in a multicooker, some products have been replaced with others available.

Bon Appetit!

sazalexter
Ukhta straight "royal food"
Admin
Quote: sazalexter

Ukhta straight "royal food"

History

Once the actors of the Art Theater were invited to a luxurious banquet of one of the then patrons of the arts. The only thing the host asked the guests about was to accompany the serving of each new dish with some monologue or poem. When it was Vasily Ivanovich Kachalov's turn, he, already delighted with the name "Veal with cherries", threw out his hand and began to recite the poems of Sergei Yesenin.
The poet who was present at the dinner rushed to hug the actor, saying with ardor: "Wow, I didn’t know that I wrote such good poetry!"


Veal with cherries in the original is cooked in the oven in several stages and for a long time.
It's simpler for me, using a multicooker But it turned out tasty, even so
Cook

Romchka, amazing! As always.

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