What can be cooked from rolled meat. What can be cooked from boiled meat

Wondering what you can cook with boiled meat? Here is your culinary fantasy can roam around. Boiled pork, beef, chicken and turkey can be used to create delicious dishes- cutlets, casseroles, salads, pate and even beef stroganoff. And our recipes will help you with this.

Unusual beef stroganoff

What to cook from boiled meat - beef? If you still have a piece of pulp after boiling the broth for your first course, try frying beef stroganoff with it. Such meat dish can be given even to small children.

Compound:

• 0.5KG boiled beef;
• 20 g sifted flour;
• 30-40 ml sour cream;
• 30 g tomato paste;
• 20 g olive oil;
• salt;
• ground pepper;
• parsley.

Preparation:

On a note! What to cook from boiled meat - pork? You can simply fry it with onions or stew it in your favorite sauce.

Whip up potato and meat casserole

And what can you cook from boiled chicken meat? On the hastily easy to do potato and meat casserole... It will be the perfect afternoon snack or dinner.

Compound:

• 0.4 kg of potatoes;
• 0.3 kg boiled chicken fillet;
• 3 eggs;
• 2 tbsp. l. mayonnaise;
• salt;
• refined vegetable oil;
• ground pepper.

Advice! You can complement the taste of the casserole with carrots, cauliflower and other favorite vegetables.

Preparation:

Tender chicken cutlets

What to cook from boiled meat for the second? If you still have boiled chicken and mashed potatoes, fry the patties. Such unusual dish will surely fall in love with your household.

Compound:

• 0.3 kg of boiled chicken meat;
• 0.5 kg of mashed potatoes;
• egg;
• 5 tbsp. l. bread crumbs;
• salt;
• ground pepper;
• 50 ml of refined vegetable oil.

Preparation:

Spicy salad

This salad is not only tasty, but also incredibly healthy, because walnuts are added to it. This appetizer will satisfy you and give you gastronomic pleasure.

Compound:

• 0.6 kg of beef pulp;
• 70-80 g of walnuts;
• 150 ml mayonnaise;
• 100 g of cheese;
• 3-4 cloves of garlic;
• salt;
• ground pepper.

Preparation:

Homemade pate

This pate can be made from chicken or turkey meat. Walnuts will give it a special piquancy. And the pate turns out to be tender and just melting in your mouth!

Compound:

• 0.6 kg of chicken meat;
• refined sunflower oil;
• 4 onions;
• carrot root vegetable;
• 0.2 kg of walnuts;
• ½ tsp salt;
• ground nutmeg;
• ground pepper;
• 2-3 garlic cloves.

Preparation:

1. Peel the carrot root vegetable, onion and chives.
2. We wash the carrots and boil until tender.
3. Rinse the chicken meat and cook in salted water.
4. Chop the onion finely and sauté in sunflower oil until golden.
5. Cool the finished meat slightly and cut into arbitrary pieces.
6. Cut the carrots into several parts.
7. We spread the carrot root vegetable and meat in a blender container.
8. Peel the walnuts and add to the rest of the ingredients.
9. We will also send peeled garlic there.
10. Add the broth to taste, work with a blender and turn the ingredients into a homogeneous puree.
11. Salt the pate, season with nutmeg and ground pepper, stir.
12. Add the onion to the pate.
13. Let's work with a blender a little more.
14. The finished pate should have a uniform structure without lumps.

Advice! IN chicken pate you can add butter. It will add delicate notes and a unique aroma to the dish.

While mastering the basics of cooking, I, at one time, was most afraid of cooking meat. Why? Do not know. But when I cooked it once, the fear was gone. In this recipe I will try to tell you about easy way cooking meat. Perhaps someone this recipe will be needed. This meat can be simply served as an appetizer, used for sandwiches or salads.

Ingredients for Boiled Meat Basic Recipe:

The recipe "Boiled meat" Basic recipe ":

I used pork, boneless shoulder blade. But this recipe can also cook other parts of pork, beef, whole chicken.

It is better to buy chilled meat that has not been frozen. If your meat is frozen, then to preserve juiciness, it must be properly defrosted. Wrap a piece of meat with cling film or put in a plastic bag and tie it tightly. Place the meat on a plate or drip tray and refrigerate. Defrosting in the refrigerator takes much longer, but this way the meat loses less juice and, of course, it will taste better. Meat can be defrosted in the refrigerator from 8 to 24 hours.

Before cooking, any meat should be rinsed under cold running water to make sure it is clean.

Let the water drain, blot the rest with a paper towel

Peel and rinse onions, garlic and carrots under water. Prepare salt and spices

Choose a suitable cooking pot. Try on a piece of meat by placing it in a saucepan. It should be about one and a half times the size of the piece of meat itself. This is necessary so that the meat is completely covered with water, but at the same time, too much water should not be placed.

In my case, a piece of meat I have 1 kg, I took a saucepan with a volume of 2.5 liters.

Pour water into a saucepan, put salt, bay leaves, peppers, onions, garlic and carrots here

Bring the water with vegetables to a boil over high heat and only now place a piece of meat here. By placing the meat in boiling water, we seal all the juices inside. The meat will remain juicy and tasty. The water should hide the meat by 1 cm. If there is not enough water, then add boiling water from the kettle.

Wait for the water to boil again, reduce heat to low and continue cooking. With this method of cooking, not much foam is formed, but it is still there. Remove it gently with a spoon and discard.

How long will the meat be cooked?

A piece of meat weighing about 1-2 kg is cooked:
Pork, turkey - 1 to 1.5 hours
Beef - 1.5 to 2 hours
Broiler chicken - 40 minutes to 1.5 hours
Homemade chicken - 2 to 3 hours

In any case, the readiness of the meat must be checked. Pierce the piece with a sharp knife. If the meat is raw, then the knife enters with difficulty, and even a slight "creak" is felt. The finished meat is easily pierced with a knife.
Look at the puncture and the fluid leaking from it. If the liquid is pink and cloudy, then the meat is still raw. If the liquid is clear, then the meat is ready.

Cool the meat in the broth in which it was cooked, then it will not dry out and will remain juicy. Boiled meat is stored in the refrigerator for 2-3 days. Store it in a container with a tight-fitting lid. Can be wrapped in foil or foil.

Serve as cold appetizer with mustard or horseradish. Can be used in salads. Can be put on a sandwich.

Strain the broth remaining after cooking the meat through a sieve. Throw out the vegetables (they will no longer be useful anywhere). The broth from boiled meat is not very rich, but nevertheless it can be used to make light soups and sauces. I really love to cook buckwheat on it, it turns out to be very tasty.
If you do not plan to use the broth in the very near future, then it can be frozen for future use. To do this, pour it into a suitable container and put it in the freezer. When you need it, defrost it and you can use it.

Also, instead of freezing, you can save the broth by canning it for a short time. For preservation, sterilize the jar and boil the screw cap. Bring the broth to a boil, pour into a hot sterile jar, screw it on with a hot lid, cover with a terry towel and leave to cool. The lid in the middle is "sucked in" - the broth is preserved. Refrigerate for 1-2 weeks until you decide to cook the soup.

Boiled beef is considered nutritious dietary meal containing a high percentage of valuable protein and a minimum of fat. Calorie content 100 a gram of lean red meat is only 175 kcal Beef boiled in water contains a wide range of useful vitamins and minerals, promotes rapid recovery of strength, strengthens the immune system, and prevents vitamin deficiency. It is part of many protein diets and promotes rapid weight loss.

Cooking features

To prepare juicy boiled beef, the meat is placed in boiled water, spices, bay leaves, seasonings, salt are added and cooked over low heat until tender. The water level in the pot should be one finger above the meat. To get a rich transparent broth, the meat is poured cold water... The broth is cooked over low heat, while the resulting foam should be constantly removed.

What can be prepared from the product

Boiled beef is used as the main ingredient in cooking:

• jellied meat;
• meat salads;
• pizza;
• varied pastries with meat filling;
• rolls and other dishes.

When calculating the amount of an ingredient, the percentage of boiling of the product should be taken into account. Lean meat goes well with vegetables, potatoes, cereals, various gravies and sauces. Original recipes using a beef product are presented on our website. Each dish has a photo and detailed step-by-step instructions.

For main courses and cold snacks, beef, pork, veal, lamb, goat meat, tongues, kidneys, brains, udders and other offal, ham, smoked meats, sausages, sausages, and small sausages are cooked. At the same time, such an optimal cooking mode is chosen, in which the maximum amount of nutrients and biological substances would be preserved in meat products and less of them would pass into solution. For this purpose, meat is most often used for cooking. in large pieces(weighing up to 2.5 kg), cleaned from coarse films, fill the meat with hot water at the rate of 1-1.5 liters per 1 kg of meat. Only by-products (kidneys and scars) are poured with cold water to remove a specific odor and more water is taken.

Before cooking, the meat of the shoulder blade is rolled up and tied with twine; the ribs are cut along the ribs of the brisket on the inside to facilitate the removal of bones after cooking.

Corned beef is pre-soaked in cold water, and then poured with cold water and boiled.

Before cooking, the brains are soaked in cold water, the films are removed and boiled with the addition of vinegar.

The buds are cut lengthwise, soaked in cold water and boiled, filled with cold water, then the broth is drained and not used, again filled with cold water and boiled until tender.

Technology system cooking meat consists of the following operations: put the meat in boiling water, add onion, roots, heated to a boil and cooked at a low boil. Salt at the end of cooking, add spices (bay leaf, peppercorns).

The cooking time depends on a number of factors and is 2-2.5 hours for beef, 1-1.5 hours for lamb, 2-2.5 hours for pork, and 1.5-2 hours for veal. The readiness of the meat is determined by piercing with a chef's needle. At the same time, it freely enters the meat mass, and the juice that stands out is colorless.

Boiled meat is stored on a bain-marie in broth in large pieces for up to 3 hours at a temperature of 50-60C. For longer storage, the meat is chilled in the broth so that it does not darken, and then stored in the refrigerator. Before leaving, such meat is cut into portions and heated in broth.

The following culinary parts are used for cooking:

In beef - the shoulder and back parts of the shoulder blade, the subscapular part, trimming of carcasses of the 1st category of fatness, brisket, lateral and outer parts of the leg, cut; lamb - ham, shoulder, brisket of old animals; pork has a shoulder blade; veal has shoulder and brisket.

BOILED MEAT boiled meat is cut into two pieces per serving across the fibers and heated in broth. Garnished with boiled potatoes mashed potatoes or steamed vegetables (carrots, rutabagas, turnips, cabbage). Vegetables are best cooked in meat broth... Boiled meat products on vacation, sprinkle with sauces derived from red basic (onion, tomato, with vegetables, with cucumbers, steam, sour cream with horseradish). In addition, you can serve with meat crumbly porridge, vegetables in milk sauce, stewed cabbage, steamed rice.

BOILED LAMB WITH VEGETABLES IN A POT meat with bones, 2-5 pieces per serving weighing 30-40g, pour water, add salt, spicy roots and boil. 30 minutes before the meat is ready, add a whole medium-sized potato, cabbage with checkers, carrots, turnips, parsley, onion slices, spices and cook until cooked, drain the broth and cook on it white sauce, pour them meat with vegetables, bring to a boil and season with garlic. The dish should be cooked in a portioned pot.

BESHBARMAK IN KIRGIZ - cut the boiled lamb into thin slices. Mix flour, eggs, water unleavened dough, cut into noodles and boil in broth, combine with meat and put on a plate with a slide. Top with onion rings stewed in broth, sprinkle with ground pepper. Serve noodles and meat in kese, and strong broth separately in a bowl.

Vinaigrette with meat Peel the beets, cut into small cubes, season with some oil and stand for 5-7 minutes. Cut cucumbers, potatoes, carrots and meat into small cubes, chop the onion. Combine the prepared ingredients with green peas, salt, pepper, season wasps ...You will need: boiled beets - 2 pcs., Boiled carrots - 2 pcs., Boiled potatoes - 3 pcs., Onions - 1 head, pickled or pickled cucumbers - 2 pcs., Vegetable oil - 5 tbsp. spoons, pulp of boiled beef (veal, pork or ham) - 200 g, green peas ...

Pancakes with meat Cut the meat into pieces. Finely chop the onions. Fry the onion on a slice of ghee without discoloration. Pass the boiled meat and fried onions through a meat grinder. Add finely chopped egg, salt and pepper. Stir. Put on the toasted side of the pancakes ...Required: boiled meat 600 g, onion - 1 head, boiled egg - 1 pc., Ghee - 1/2 cup, chopped green onion - 1 tbsp. spoon, ready-made pancakes - 14 pcs., butter - 2 tbsp. spoons, ground black pepper

Meat with almonds 1. Cut the meat along a piece and unfold so that it resembles a book, salt and pepper. 2. Fry the almonds in a dry frying pan, mash with the addition of egg yolk and gradually pour in enough milk to make a pasty mass. 3. Welcome ...You will need: beef pulp (thick edge) or pork or lamb (loin) - 500 g, almonds - 100 g, boiled egg yolk - 1 pc., Milk - 2 cups, vegetable oil - 2 tbsp. spoons, ground black pepper

Meat baked in mushroom sauce Cut the champignons into slices. Pour the chopped mushrooms with 2 cups of water, add oil and cook for 10 minutes. Add vinegar, pepper, bay leaf and heat. Cut the beef pulp into slices. Place boiled mushrooms on the meat. Put the meat in a mold, pour sour cream ...You will need: boiled beef pulp - 700 g, mushrooms - 500 g, sour cream - 1 glass, grated cheese - 2 tbsp. spoons, olive oil - 2 tbsp. spoons, balsamic vinegar - 1 tbsp. spoon, bay leaf - 1 pc., ground black pepper, salt

Pies with rice and meat Chopped meat, mix with rice and dill. Chop the onion and fry in oil, then cool, combine with meat and rice, salt and pepper. Roll out the dough into a layer, cut out 16 small oval layers, lay out the filling, grease the edges with a part of the yolk, diluted ...Required: puff pastry - 500 g, minced meat - 350 g, boiled Iberic rice - 1 cup, onion - 1 head, vegetable oil - 4 tbsp. spoons, chopped dill greens - 2 tbsp. spoons, egg yolk - 1 pc., ground black pepper, salt

Potato grandmother with meat 1. Dip the potatoes in boiling salted water and boil until tender. Drain the water, mash the potatoes without letting them cool. Add butter, hot milk, eggs and stir. 2. Finely chop the onion, fry in oil until clear ...Required: potatoes - 1 kg, eggs - 2 pcs., Milk - 3 tbsp. spoons, butter - 3 tbsp. spoons, salt, boiled beef pulp - 200 g, onions - 2 heads, mushrooms - 300 g, vegetable oil - 3 tbsp. spoons, broth or water - 3 tbsp. spoons, breadcrumbs ...

Kani no oshi zushi (oshi zushi with crab meat) Slice and fiber the crab meat if necessary. Place it on the bottom of the box in a layer of 0.5-0.8 cm, lightly sprinkle lemon juice and brush with a little mayonnaise on top. Fill the box to the top with rice, press ...Required: boiled crab meat, sumeshi, mayonnaise, lemon juice, error, sharp knife

Millet soup with meat (kulesh) Cut the bacon into small cubes and fry with the chopped onion until golden brown. Put washed millet in boiling broth or water and set to cook. 5-10 minutes before the grits are ready, add fried onions, salt, special ...You will need: broth or water - 3 cups, millet - 1/2 cup, boiled meat - 70 g, onions - 2 pcs., Raw pork lard - 3-4 slices, salt, spices

Madrid meat 1. Cut the peeled onions into rings. Cut the ham and meat into 1 cm cubes. 2. Heat the oil in a large deep frying pan. 3. Fry the onion, ham and meat in hot fat with constant stirring (5 minutes). 4. Salt and season with red and black ...Required: 250 g of beef, 150 g of fatty boiled ham, 2 onions, 3 tbsp. spoons vegetable oil, 2 tbsp. tablespoons of ground red sweet pepper, 1.5 tsp of salt, ground black pepper, 1 pod of red hot pepper, 1/4 l of dry red wine, 2 potatoes, ...

Tartlets with chicken meat and tomatoes. To cook shortcrust pastry and distribute it to the molds. Fill each mold with the dough three quarters with the filling and place in a well-heated oven. When the edges of the dough begin to brown, reduce heat and bake over low heat. Filling: boiled chicken ...You will need: 4 eggs, 5-6 tomatoes, 250 g of boiled chicken meat, For the filling: salt to taste, 3 egg yolk, 200 g butter, 300 g wheat flour, For the test: 1 tsp. chopped dill, pepper, salt