Tender veal stew - how to braise veal multivarka, step by step recipe photos

Today I want to tell kulinarka how to cook in a pressure cooker-multivarka veal in its own juice. For me, this dish is a "magic wand". Cooked meat can be kept in the refrigerator for a long time enough. Tender meat can be ready at the right time to add to any porridge or soup, as well, with it make great sandwiches, cakes or warm salads. Therefore, veal stew in their own juice in multivarka very frequent guest in my fridge. How to cook a dish-procurement can learn from my detailed recipes with step by step to make a photo.

products:

• pulp beef - 1 kg;
• Salt - 1, L .; 5 hours.
• bay leaf - 4-5 pc .;
• bitter pepper peas - 10 - 15 peas.

To braised beef was tender and juicy veal is better to use the back. In this part of the carcass is usually the minimum amount of the hymen, not at all the veins, and the meat itself is not fat and juicy.

How to braise veal multivarka in brine

And so, we begin to cook beef stew and the first thing we need to wash the pieces of meat under cold running water and pat dry with a paper towel.

Sharp knife free the meat from the chaff.

Veal cut into medium size pieces (as pictured).

Fold the cut meat in a bowl, sprinkle with salt, add the bay leaf and peppercorns.

Next, we need a few minutes to mix the meat with his hands. This manipulation allows better salt penetrated the meat fibers. Our veal let the juice, which we will put out the meat.

Put the prepared pieces in the refrigerator for one hour. As time went on, in the photo we can see the stage, appeared in a bowl of pink liquid. This is the meat juice.

shift the contents of the bowl into the bowl Multivarki-cooker.

cooking braised veal we are under pressure for 1, 5 hours.

Our tender and juicy veal braised in its own juices in multivarka ready.

bay leaf and pepper from the finished dishes must be removed. Spices have already given the meat its flavor and they no longer need us.

Veal stew in multivarka taste turned out like a shopping stew of good quality.

Such meat immediately after cooking, I usually suggest consumers with boiled rice, potatoes, mashed potatoes, buckwheat or pasta.

The rest of veal braised in multivarka, arranged in glass jars and covered with a kapron lids, sent to storage in a refrigerator. Save where such meat can be on the top shelf no more than two weeks.