2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stewed meat becomes very tasty if you follow some subtleties in its preparation. The classic stewing of meat involves frying the meat, which is then covered with a lid and stewed over low heat in a small volume of liquid.
Stewing meat is ideal for cooking tough meat, beef ribs or pork shoulder. The meat is taken and placed in a saucepan with a thick bottom.
If the meat is stewed with vegetables, all the ingredients must occupy a tight place in the pan to use a minimum amount of liquid.
Heat a tablespoon of fat in a saucepan over medium heat. The meat is placed and fried on all sides until golden brown.
Remove the meat from the pan and put the vegetables in it, which are fried over low heat until soft. The meat is returned to the vegetables and liquid is added, preferably broth.
To improve the taste of the meat, a little wine can be added. Another popular way to saturate the taste and aroma of stewed meat is to add tomatoes.
They complement the taste of stewed meat and thicken the liquid in which it is cooked. The less liquid there is when stewing the meat, the tastier the dish becomes.
Once all the ingredients of the dish are together, the dish is boiled over high heat. Then reduce so that the liquid is on the verge of boiling, cover with a lid and cook over low heat.
A moderate temperature is needed to soften the tough tissues of the meat. With a strong fire, the meat will become even tougher.
The meat is ready when easily pierced with a fork. Then the fat is removed from the surface.
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