Young veal is meat with a wonderful texture and taste.
The content of trace elements in it is such that it is great for nutrition with increased physical exertion.
The total fat content is slightly lower than in pork, and therefore, in order to limit calorie content, you can use calf tenderloin.
Veal recipes in a slow cooker - general principles of preparation
• Beef is considered stiff meat, but if a recipe is prepared from it, you can go for small tricks. First of all, we will choose young veal, and we will cook it in a slow cooker.
• From the veal in the multicooker you can cook full-fledged dishes, supplementing the meat with vegetables. It can be stewed with gravy or served in a sauce prepared separately. Wonderful rolls are prepared from veal, which are stuffed with dried fruits. Souffle made of such meat is just as tasty; the dish is tender and preserves the dietary value of the products.
• When choosing veal, pay particular attention to its appearance. Fresh meat should be dense, bright red. The veins of fat have a pale cream color. If there is external fat that is separated from a piece of pulp by a film, do not take such meat. This suggests that the slaughtered animal was not young.
• Acquired veal is thoroughly washed before cooking, choosing from the pulp, small bones and chips that accidentally fall into it when chopping. Then wipe dry with a towel, cut and act according to the recipe.
Veal in a slow cooker: a recipe for tender and aromatic veal
Ingredients:
• a pound of veal;
• a small lemon;
• large carrots;
• two spoons of "Rkatsiteli" or similar wine;
• large onion;
• a teaspoon of dried thyme.
Cooking method:
1. Thin carrot slices, chop the onion into quarters of rings.
2. Cut the washed piece of veal into small strips.
3. To retain moisture in the meat, fry the slices in calcined oil over medium heat. Do not fry too much as soon as the meat is covered with a golden brown crust, transfer it to the cooking bowl and pour the remaining oil from the pan there.
4. Add vegetables, pour the wine. Add a little salt, pepper to your liking. Sprinkle thyme and mix well.
5. Scald lemon with boiling water, cut in half and squeeze juice from one half. Scrape off the zest with a grater from the second. Add a spoonful of freshly squeezed juice and a little less than 1/2 tsp. zest for meat.
6. Pour a little more than half a glass of water and cook on the Baking option for no more than 40 minutes, occasionally stirring.
7. After this, put the multicooker into the "Extinguishing" mode and continue cooking for about another hour.
Veal in a slow cooker: recipe for vegetable stew with mushrooms
Ingredients:
• veal - 300 gr.;
• fresh champignons - 250 gr.;
• 200 gr. frozen vegetable mix;
• half a small lemon;
• refined sunflower oil - 1.5 tbsp. l .;
• a spoon of unsalted tomato;
• 1 leaf of parsley.
Cooking method:
1. Cut the veal into pieces no larger than three centimeters in size and place in a cooking bowl with the oil poured into it. Lightly fry the pieces of meat in the frying mode. Pepper and salt a little.
2. Dilute the tomato in 50 ml of drinking water and pour the meat with the tomato mixture.
3. Using a fine grater, scrape the zest off the lemon, add it to the veal and bring the meat to the roasting mode until almost ready.
4. Then put the sliced champignons and frozen vegetable mixture for the meat. Lay a lavrushka and mix well, bring to readiness.
Veal in a slow cooker: recipe for cutlets with porcini mushrooms
Ingredients:
• a pound of veal pulp;
• 200 gr. fresh porcini mushrooms;
• one egg;
• two spoons of "Riesling" or "Rkatsiteli";
• fresh parsley - 3 branches;
• 1/2 large lemon.
Cooking method:
1. Clean the mushrooms from debris and dirt. Rinse well and steam in a slow cooker for about a quarter of an hour. Then cool and chop as finely as possible.
2. Rinse the pulp, cut into large pieces and grind it with a meat grinder.
3. Mix the crushed mushrooms with veal minced meat, add wine, break the egg into the minced meat. Salt and knead well to your taste.
4. From the prepared meat, form oblong, not too thick cutlets and place them in a steam container.
5. Pour about half a liter of warm water into the bowl and place a steam container on it.
6. Close the lid and cook the patties for half an hour in the appropriate mode.
7. Serve boiled potatoes as a side dish to the patties. When serving, put a thin slice of lemon on each and sprinkle with finely chopped herbs.
Veal in a slow cooker: recipe for rolls with dried apricots and prunes
Ingredients:
• 500 gr. veal (pulp);
• 100 ml of Cabernet;
• 200 gr. dried apricots;
• pitted prunes - 250 gr.
Cooking method:
1. Rinse a piece of pulp, dry with a towel and cut into large layers of a centimeter thickness. Try to cut across the fibers.
2. Then vigorously discard all layers and put in a bowl. Pour the pieces of veal with wine and marinate for at least 20 minutes.
3. Rinse the dried fruit thoroughly. If necessary, if the berries are overdried, soak them a little, using warm water.
4. Lightly dry the meat from the marinade and salt it. You can pepper a little.
5. Put prune with dried apricots in equal amounts on each piece and wrap with rolls. To prevent the items from turning, pull them in several places with a thick thread.
6. Pour at least 150 ml of water into the bowl and boil.
7. Put the prepared rolls into the bowl, program “Quenching”, turn on the timer for 2.5 hours, and close the lid.
8. Do not immediately take ready-made rolls from the bowl; let them soak in juice for about a quarter of an hour.
9. When serving, cut each diagonally and pour juice from the bowl.
Veal in a slow cooker: a recipe for thick gravy with prunes and nuts
Ingredients:
• 500 gr. veal tenderloin;
• 150 gr. prunes
• three cloves of garlic;
• 50 gr. pine nuts kernels;
• two onions;
• 100 ml of wine "Tamyanka white";
• two tablespoons of flour;
• refined sunflower oil;
• a small pinch of ground thyme.
Cooking method:
1. Scald the prunes with boiling water and rinse it thoroughly, dry it.
2. Grind the garlic with a knife.
3. Cut the tenderloin into small pieces of arbitrary shape. In order for the meat to preserve the juice and not be dry, fry it until a golden crust is obtained over high heat in vegetable oil.
4. On the “Baking”, warm well two tablespoons of oil and put onion chopped in half rings into it. Stir continuously for three minutes.
5. Then put the fried veal, chopped garlic to the onion. Add prunes with nuts, add thyme and, stirring well, cook on baking for another 10 minutes.
6. Pour wine into the meat and wait for the liquid to boil.
7. Then add the flour diluted with a glass of water, salt and start the "Stew" for one hour.
Veal in a slow cooker: a recipe for a gentle diet souffle with corn and peas
Ingredients:
• lean veal - 300 gr.;
• 1 egg;
• a tablespoon of oatmeal;
• 20 g each frozen corn and peas;
• 100 ml of cow's milk.
Cooking method:
1. Cut the flesh into small pieces and twist in a meat grinder with the smallest grate. Souffle will turn out more tender if the meat is beaten into minced meat with a blender.
2. Stir in oatmeal, pre-thawed peas and corn, egg yolk and milk, slightly add salt.
3. In a strong foam, whisk the protein. Put it in minced meat and mix gently.
4. Moisten small silicone molds with a small amount of vegetable oil and fill them with cooked minced meat.
5. Pour four glasses of water into the brewing tank, place a steaming container on it.
6. Put the filled molds in the container and turn on the “Steam cooking” program, with a execution time of 40 minutes.
7. Put the finished souffle on a plate, and put fresh vegetables as a side dish.
Veal in a slow cooker: a recipe for spicy veal in currant sauce
Ingredients:
• one kilogram of lean veal;
• a spoonful of powder (freshly ground) nutmeg;
• 4 tbsp. l - light honey;
• ground ginger - 2 tsp;
• clove umbrellas;
• a teaspoon of oregano;
• cinnamon powder, freshly ground - 2 tsp;
• three tablespoons of sugar;
• 300 gr. blackcurrant;
• half a glass of Cabernet or other red wine;
• 8 peas of pepper;
• one large lemon;
• olive oil.
Cooking method:
1. Dip the meat in cold water and let it stand for at least an hour. Then rinse, cut the film and dry well. Cut the pulp into large portions.
2. Squeeze the juice from the lemon and mix it with honey and olive oil (3 tbsp. L.).
3. In a separate bowl, mix the nutmeg with ginger, oregano, salt and pepper.
4. Using a silicone brush, well coat the pieces of meat with honey marinade. Each piece in one place crosswise pierce the tip of the knife and place there a clove umbrella.
5. Then season the meat with spices and put in the oil warmed up on the "Frying". Fry on both sides until light brown.
6. Then turn on the “Baking” option, pour in some water and continue to simmer for 1.5 hours under the lid.
7. Transfer the washed currants to a stewpan or a small thick-walled pot. Put the chopped lemon zest there and place on a little heat.
8. As soon as the berries liberate the juice abundantly, pour in the wine, sprinkle with cinnamon and cook on low heat for 10 minutes. Do not forget to stir the sauce.
9. Pour in granulated sugar, peas and boil for another five minutes. Cool and beat the sauce until smooth with a blender.
10. Arrange the prepared pieces of veal in portioned dishes, pour plenty of currant sauce. Rice or potatoes boiled in large slices are suitable for garnish.
Veal in a slow cooker - cooking tricks and useful tips
• It is advisable to withstand veal meat before heat treatment for some time in water, excess blood will come out of it.
• To prevent the cooked meat from being stiff, its slices are beaten with a culinary hammer.
• To preserve the nutritional properties and taste of veal, it is advisable to fry it not in a bowl of a multicooker, but on high heat until the slices are covered with a golden brown. And only after that transfer to the bowl for further cooking.
