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Slow cooked meat with garlic and mint

Slow cooked meat with garlic and mint

Category: Meat dishes
Slow cooked meat with garlic and mint

Ingredients

Beef (shoulder) 1 kg.
Bulb onions 6 pcs.
Fresh mint 1 bundle
Garlic 2-3 teeth
Black peppercorns 5-7pcs.
White peppercorns 5-7pcs.
Salt taste
Vegetable oil 2st. l.

Cooking method

I saw this cooking method at Jamie Oliver. He was preparing a leg of a lamb. Different herbs and spices can be used.

Mash pepper and garlic in a mortar. Add herb, salt, vegetable oil. Grind until gruel is formed.

Make deep cuts in the meat with a knife and stuff the grass gruel into the holes with your finger. The number of cuts is at your discretion.

Grate the meat on both sides with the remaining mixture.

Cut the onion into rings. Lay 1 \ 2 on the bottom of MdV. Top with meat and leftover onions.

Leave to marinate for 1-2 hours.

Cook 3 hours high, 3 hours low. I stood on the heating for another 2 hours.

It turns out very aromatic and tasty !!!!


zhariks
And again, raw onions and garlic in a slow cooker - as a result, the meat is very bitter. The onions on top just dried up ...
Bridge
Great recipe! Simple and tasteful. Need to try.
Omela
Michael, strange .. never a combination of onion + garlic gave bitterness. To prevent the top layer from drying out, try to put foil under the lid of the slow-motion film.

Natasha, the meat is sooo aromatic!
Florichka
And I have Shteba, she's kind of and how slow it can work. And remind the temperature of the high & low modes. I want to try this recipe for meat.
Omela
Irina, after all, a ceramic bowl is still in the slow-motion. And the tempera is different for everyone. about 90 (high), 80 (low). I didn't measure in mine.
Mist
Unusually delicious
I really don't have a big piece, but veal brisket.
Made in the staff on languishing 1h 30m
Slow cooked meat with garlic and mint
Omela
Irinawhat a measkoooooo !!!! I never used languor in Shtebe. Wow, it was cooked in just 1.5 hours.
Mist
It was quite ready, from the cartilage and bone slipped
I think it was quickly cooked because it came out under pressure, I set the temperature to 110, well, the pieces were small, and not a whole piece.
This meat is now my favorite
Omela
Ah, well then, yes, with pressure and such a temperature, there is enough time.) I thought that languor at 80-90C, that's why I was surprised.
 

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