Use in cooking this or thatmeat dish of all kinds of additives significantly enriches its taste. Meat with prunes, mushrooms, dried apricots, stuffed with garlic, herbs - in a word, there are more than enough options. Agree that such preparation allows you to significantly diversify your diet. Perhaps the most common is meat with prunes. There are many recipes for this dish, which is distinguished by its piquancy due to the sweetish taste of prunes, as well as its characteristic hint of smokedness. In order to get a dish with a bright taste, meat with prunes should be cooked for a long time. As a result, we get soft tender meat in a thick sauce, to which you can cook potatoes, rice, pasta as a side dish. In general, prunes and meat of different types. You can cook pork, beef, poultry with it - the result is always excellent. Meat goes very well with prunes and nuts - although it is high-calorie, it is not a heavy dish. However, it’s time to move on to specifics – we offer a simple and accessible recipe for meat with prunes.
Beef with prunes
Ingredients:
- 600 grams of beef (neck, brisket)
- 2 tablespoons butter or olive oil
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 200 grams of good prune
- 150 grams of vegetable or meat broth
- salt, pepper, bay leaves
Method of preparation:Chop the carrots and onions and fry them in oil, add the meat and continue cooking – the meat should be covered with a crust. Then add the washed prunes, garlic, salt, pepper, bay leaf and pour in the broth. Put everything in the oven and simmer the dish at a temperature of 160-170 degrees until the meat becomes completely soft. You can serve it with crumbly rice or with toasts made from Borodinsky bread. If you want to cook a more piquant dish – beef in French, for example, then instead of broth you can use dry red wine, and also add Provencal herbs. You can cook pork in French using the same principle. Lean ribs stewed with prunes, wine, lots of garlic and mushrooms are especially tasty. A very tasty dish is obtained if you cook the meat with dried apricots.
Pork ribs with dried apricots
Ingredients:
- 600 grams of ribs
- 200 grams of dried apricots
- 1 tablespoon smaltz
- 1 onion
- 4 slices of garlic
- salt, pepper (fragrant and black), peas
- 2 bay leaves
- 2 cloves
- a glass of vermouth
Method of cooking meat with dried apricots:Fry the ribs in lard with chopped onion, garlic and spices. Add pre-soaked dried apricots and pour in the wine. Cook over low heat until the bones begin to separate from the meat. Ribs with dried apricots go well with boiled rice.
Pork neck with mushrooms
Ingredients:
- 600 grams of pork neck
- 300 grams of champignons
- 1 onion
- 4 slices of garlic
- salt pepper
- 2-3 bay leaves
- a glass of vegetable broth
Method of cooking meat with mushrooms:Wash the meat, dry it and cut it into small pieces. With mushrooms we do the following: wash, clean and put them in a preheated oven for a few minutes. They should, as they say, “wither”, that is, lose moisture and become more aromatic. Salt, pepper and fry the prepared meat together with onions, garlic and spices. Put all the ingredients together with mushrooms in a ceramic pot, add vegetable broth and simmer in the oven at a temperature of 160-170 degrees. Mushrooms, dried apricots and wine go well with poultry. One of the classic recipes is rooster in wine in French. This dish, by the way, is given in the books of the famous French nutritionist Michel Montignac.
Rooster in wine
Ingredients:
- poultry bird
- 2 onions
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 300 grams of champignons
- 400 milliliters of red wine
- salt pepper
- hot chili
How to cook rooster in wine in French:Wash the bird, dry it and cut it into portions. Wash the mushrooms, clean them and cut them into two parts. Salt and pepper the meat and fry it in olive oil. Put the meat in a ceramic pot. Fry the mushrooms, onions, garlic and hot chili peppers, pour in the wine and boil everything together for 5-7 minutes. Pour the resulting sauce over the fried meat and put the pot in the oven for an hour and a half. Cook the rooster in French at a temperature of 180 degrees. A complete protein product, which is meat, is an important component of our diet. According to famous nutritionists, you should not exclude meat from your menu, since we can get a number of essential microelements and amino acids only from this product. And in order to make meat dishes as healthy as possible, you should learn to cook them in an unconventional way: with various additives, in French - with wine, Provencal herbs. In short, approach the process creatively. Enjoy your meal!
