In the tagine, you can cook any meat that you need to simmer for a long time to give it juiciness and softness. In tagine, the extinguishing time is shortened significantly. This is due to the fact that the tagine creates a unique microclimate, and the products are prepared in two ways: from below — by heating the base, and from above — almost as a couple.
I saw in Auchan meat for steaks, called – “Rib steak premium”. 370 rubles for 540 grams. Bought to fry and check how it tastes, not too hard. And decided to serve with mushroom sauce of mushrooms with cream.
The dish is quite hearty, as it contains a side dish in the form of fried potatoes, and meat sauce with vegetables.
Collecting dust it is a miracle, a gift colleagues on the anniversary, long time. Then the case was given to Moroccan spices, and pickled lemons. Attempts to surprise the Eastern tagine in the tagine was not a success: well, we are not fans of the cuisine of Northern Africa. But once made our way, just vegetables and meat, and the meat is difficult to say what part of the cow and what kind. You know, stuck. The taste is expected, cook just like in a slow cooker. Now this cap often takes pride of place on the festive table and pleases with minimal fuss and spending. And exotic serving.
I suggest to remember about the porridge from field kitchens – one meat and gets such a hefty vats. In that nostalgic way. Cook like in his kitchen, we do not interfere.
Fajitas (Fajitas) is one of the most popular and traditional Mexican dishes. Fajitas is not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are prepared with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. Without onions and hot pepper in this kitchen, too, can not do. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, for Fajitas use quite cheap and not very soft cuts of beef: peritoneum, flank and cut (flank, round, skirt, London broil, etc.). Therefore, it is very important for Fajitas to cut the meat into very thin strips – across the fibers. Then the meat is cooked and remains juicy, cook them over very high heat. Of course, no One will forbid you to cook Fajitas from the more expensive – steak cuts: thick edge, thin edge, shackles, rump and rump, and of course the tenderloin. Although, in this case, it will be not quite traditional Fajita.
I really love baked beef in the oven, but to achieve softness and the desired taste was rarely possible. And here I always get juicy, tender and very tasty meat. Great for hot and cold for a sandwich or just to eat a piece – a pleasure. In General, this recipe has become my favorite: easy, tasty and family liked. I am happy to share this discovery with You.
Incredibly tasty, creamy meat. Prepared almost without your participation, with a minimum of effort. Beef comes out tender.
Please do not judge strictly for my first experience of putting some of the recipes. I want to offer you a traditional dish at our family and holiday table. This recipe is a kind of analogue of the Kazakh national dish “kuyrdak”, which is originally prepared from sheep offal. I use both beef and pork offal (based on what is available), the taste of this does not change much. The dish turns out to be very fragrant, nourishing and very high-calorie.
Tonight I wanted something simple. The choice fell for potatoes and stew (good lying around a jar of Belarusian beef stew). But it just didn’t work out. It turned out delicious)