Meat and potatoes in Sibrizka

Category: Meat dishes
Meat and potatoes in Sibrizka

Ingredients

My meat is a ham -600g
Potatoes 6pcs
A tomato 1-2 pcs
Onion 1-2 pcs
Salt. pepper seasoning to taste
Butter 50-70g

Cooking method

  • I put the meat for a couple of hours in a brine, with spices and herbs (whatever you like, I have grilling seasonings + marjoram and basil).
  • Cut the potatoes into large pieces, the onion and the tomato into half-rings.
  • Put several pieces of butter on the bottom of the bowl, put half of the onion, tomato and potatoes on the butter.
  • Put a piece of meat, a little butter on the meat, the remaining tomatoes, onions, potatoes and again butter.
  • Pepper all layers, salt, sprinkle with herbs, I use basil and marjoram.
  • We turn on the High mode for 3 hours, then switched to Low and the same is probably 2-3 hours, I don't know how much it turned out. because she left and my dinner was without me.
  • Meat and potatoes in Sibrizka
  • Meat and potatoes in Sibrizka

Time for preparing:

6 o'clock

Note

The size of the medenka, what the doctor ordered))) I'm very happy with no more, no less just right.
I liked the meat and potatoes sooo, the broth had such a creamy smell + tomatoes and onions. Households are happy with everything, including Parkery.

Melanyushka
Well yummy, lick your fingers!
kirch
Tanya, a good recipe. Bookmarked it. And then the slow one I have recently and have not made friends with her yet
fronya40
Tanyusha! good recipe. question-water what-is not needed ??
Tanyulya
Quote: Melanyushka

Well yummy, lick your fingers!
Quote: kirch

Tanya, a good recipe. Bookmarked it. And then the slow one I have recently and have not made friends with her yet
Thank you. I liked the baby
Quote: fronya40

Tanyusha! good recipe. question-water what-is not needed ??
There is no water, everything is in its own juice.
Svetlana62
Tanyusha, what kind of pickle for meat? Why is this? Is pickle water boiled with spices or not?
Tanyulya
Quote: Svetlana62

Tanyusha, what kind of pickle for meat? Why is this? Is pickle water boiled with spices or not?
I keep the meat in brine or dry salt, but there it takes at least a day, and in brine even a few hours are enough. Brine. boiled water with salt, spices and herbs.
Svetlana62
Tanya, what does it give? Does the meat soften or does the taste improve?
Gaby
Tanya, I admire you - you have the gift of coming up with new recipes, it's a fairy, I admire.

The photo is so appetizing, and this is your 3.5-liter Sibrizka, right?
Tanyulya
Quote: Gabi

Tanya, I admire you - you have the gift of coming up with new recipes, it's a fairy, I admire.

The photo is so appetizing, and this is for you for 3.5 liters Sibrizka came, right?
Vika, Thank you. Well, you say, I'm coming up with recipes, I put everything in a saucepan and that's it. The pots are boiled, they are my beauties, the needlewomen, I’m a soooo apprentice with them, and with our pots you’ll definitely become a master.
Yes, Sibrizochka came to me and Lenuse-Koshatnitsa.
She is still going to Tai there, maybe she will bring something else
Gaby
Quote: Tanyulya

Vika, Thank you. Well, you say, I come up with recipes, I put everything in a saucepan and that's it. The pots are boiled, they are my beauties, the needlewomen, I’m a soooo apprentice with them, and with our pots you’ll definitely become a master.
Yes, Sibrizochka came to me and Lenuse-Koshatnitsa.
She is still going to Tai there, maybe she will bring something else

Nooo, I'm sure that if there were no magic castrs, you would have come up with something in an ordinary one ...
Glad for you and Lenochka, but what is Tai?
Tanyulya
Quote: Gabi

Nooo, I'm sure that if there were no magic castrs, you would have come up with something in an ordinary one ...
Glad for you and Lenochka, but what is Tai?
Tailaand ....
kirch
Can I put in my five cents? I once read on Cooking that if a piece of meat, chicken, or parts of chicken is put in cold brine (2 tablespoons of salt per liter of water) for a day or even more, then a large piece of meat is salted and becomes juicier. I started doing this, I like it. Sometimes you buy meat, there is no time to cook right away, I don't like frozen meat - this is a way out for me
Tanyulya
Quote: kirch

Can I put in my five cents? I once read on Cooking that if a piece of meat, chicken, or parts of chicken is put in cold brine (2 tablespoons of salt per liter of water) for a day or even more, then a large piece of meat is salted and becomes juicier. I started doing this, I like it. Sometimes you buy meat, there is no time to cook right away, I don't like frozen meat - this is a way out for me
At the expense of juicier it is accurate. I really like to cook meat from pickle in foil, it is just suuper juicy, even the leanest.
Svetlana62
Thank you, Lyudmila! And I didn’t know about this trick. I will also try on occasion. Honestly, I've never heard of this.
Svetlana62
Tanya, thanks for the recipe! Immaculate and definitely delicious. I'll do it one of these days.
kirch
Quote: Svetlana62

Thank you, Lyudmila! And I didn’t know about this trick. I will also try on occasion. Honestly, I've never heard of this.
So we learn from each other
Stafa
Made today - thanks for the recipe.
Tanyulya
Quote: Stafa

Made today - thanks for the recipe.
Shine, health and bon appetit.
I want to do something like damlyama tomorrow.
Stafa
Thank you, it turned out very tasty potato, I still did not dare to slow it down with potato. And the meat is also juicy and tasty after soaking.
Svetlana62
Tanya, thanks for the recipe!
Yesterday I cooked it in a 6-liter Kenwood, my husband ate three times, refused everything else, and today he took it to work with him. I also really liked it. I cooked 5 hours on fast and another 2 hours on slow. Everything was shaded like a yushka. The husband grew up in the village, they had a Russian stove. He says that food is in a slow cooker, as if he was in childhood.
Tanyulya
Quote: Svetlana62

Tanya, thanks for the recipe!
Yesterday I cooked it in a 6-liter Kenwood, my husband ate three times, refused everything else, and today he took it to work with him. I also really liked it. I cooked 5 hours on fast and another 2 hours on slow. Everything was blown out like a yushka. The husband grew up in the village, they had a Russian stove. He says that food is in a slow cooker, as if he was in childhood.
Svetlana, thanks for the tip and I'm glad that my husband liked it
kolenko
Tanyusha! Thanks for the recipe and technology!
The result is potato - super!
Meat and potatoes in Sibrizka

From otsnbyatiny - still rubbed the carrots. I took the seasoning with pieces of mushrooms, mmmm.
I didn't soak the meat (pork), cut it into pieces.
I didn't add liquid, the juice was enough. Just to mash potatoes with a fork
The potatoes and meat are soft, but they keep their shape.

Tanyulya
Quote: kolenko

Tanyusha! Thanks for the recipe and technology!
The result is potato - super!
Meat and potatoes in Sibrizka

From otsnbyatiny - still rubbed the carrots. I took the seasoning with pieces of mushrooms, mmmm.
I didn't soak the meat (pork), cut it into pieces.
I didn't add liquid, the juice was enough. Just to mash potatoes with a fork
The potatoes and meat are soft, but they keep their shape.
Lenochka, thanks for trying. I've already done it with chicken, always goes with a bang.
Sandrik
Quote: Svetlana62
I keep the meat in brine or dry salt, but there it takes at least a day, and in brine even a few hours are enough. Brine. boiled water with salt, spices and herbs.
Quote: Tanyulya
I once read on Cooking that if a piece of meat, chicken, or parts of chicken is put in cold brine (2 tablespoons of salt per liter of water) for a day or even more, then a large piece of meat is salted and becomes juicier.
But tell me, please, does it make sense to soak fish in brine? Will the fish also turn out more tender and juicier, or does it have too different meat and it doesn't make sense to soak?
kirch
Quote: Sandrik
But tell me, please, does it make sense to soak fish in brine? Will the fish also turn out more tender and juicier, or does it have too different meat and it doesn't make sense to soak?
It seems to me that there is no point in soaking fish for cooking in brine.
Tanyulya
The fish after the brine becomes a little denser and more elastic, I did not notice juiciness. Often the fish is salted before smoking and mainly before cold, because when the fish is kept in salt brine, it practically becomes ready.
If you keep the fish in milk or in sivka, the smell disappears and the fish becomes juicier and more tender ... this has been proven, especially on white fish.
Sandrik
Quote: Tanyulya
If you keep the fish in milk or in sivka, the smell disappears and the fish becomes juicier and more tender ... this has been proven, especially on white fish.
ATP for the interesting advice!
Kisena
Tanyul, show me the casseroles I have been thinking for a long time to buy a slow one: I threw everything in the morning, it is boiled there, in the evening - come to supper! Do I understand correctly ?! But I can't find something in stores: girl_sad: we can get it in the face, so to speak, I admit
Tanyulya
Irina.A
Thank you! I prepared it today, very tasty, so much juice, I didn't even expect it, but the smell !!!
Antonovka
Tanyulya,
Tanya, and in Shteba on the languor at what temperature to cook? Hi, is it probably 100 or 90?
Tanyulya
Flax, hi, it's 100-105
Antonovka
Tanyulya,
Thank you Will need to do
Mirabel
I cook this dish with constant frequency! Oooo delicious! Ooooo!Tanyulya, Tanya! Thanks !!!
Tanyulya
Vika, thank you very much !!!!

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