Meat at Home Recipe
If you like easy-to-prepare dishes, then you will definitely come here. This recipe took root in our family a long time ago, so long ago that I don’t even remember… The main thing is that there should never be any punctures with meat, it always turns out soft, juicy, flavorful and regardless of what kind of meat to cook it from, it turns out great with beef, amazing with lamb, tenderly tender with pork.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. The main condition for the successful preparation of this dish is that it is prepared from large pieces of meat, and it is best when the meat is on the bone or with ribs. The marinade will give the dish its own unique taste. The meat is washed, dried with a paper towel. Prepare the marinade. No unnecessary movements, everything is simple, mix olive oil in a cup, squeeze the juice of 1/2 lemon, add mustard, pepper to taste, 1-1. 5 tsp salt, coriander and favorite herbs, whether Caucasian, Italian or bouquet side dish. Mix everything together.
  2. Pour the marinade over the meat, squeeze the pieces in the marinade with the handles, cover with cling film, put them in the refrigerator to marinate for up to an hour x, ideally for a day, well, at least for 2-3 hours.
  3. Heat a frying pan well with vegetable oil and fry the meat over medium heat until golden brown. Then turn over the pieces of meat, fry for a couple of minutes, close the lid and simmer on low heat for 1.5-2 hours, depending on the size of the piece. During cooking, look into the pan, if necessary, add hot water or broth.
  4. To serve your favorite side dish to the finished meat: potatoes, rice, buckwheat – everything will turn out with a bang. That’s it, the meat is ready!
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