Valjatin is most often used to prepare dietary dishes, since less oily than pork and even beef the number of nutrients. At the same time, the meat is very tender, textured and tasty. The multicooker will preserve the juiciness of the dish, make the meat delicate and especially fragrant.

Veal in a slow cooker - the rules for cooking and preparing meat

• To prepare a delicious and aromatic dish, use only fresh meat. Fresh veal has a bright red color and dense texture. If there are liveings on a piece, then they should be a light cream shade. The smell of fresh meat should not push you away.
• When buying doubles, you should put it in cold water for 7-10 minutes before further heat treatment. This procedure will allow blood to get out of meat. Fresh meat is necessarily washed under running water to wash off the remains of bones and chips after cutting, as well as other possible pollution.
• After washing, the meat should be thoroughly dried with paper towels from moisture residues. It is not recommended to leave the veal at room temperature for a long time, otherwise a naked crust will form on the piece.
• To preserve the juicy of veal, it is recommended to cut a piece across the fibers. After preliminary preparation, the meat is crushed according to the recipe.
• The meat of individual parts is prepared by different times. So the file, scapular part and back will prepare the fastest. At the same time, it is important to observe the cooking time indicated in the recipe so as not to dry the meat. The shoulder blade and veal with the shoulder part are more juicy and are cooked longer.

Veal in a multicooker with red wine

Young veal is well combined with dry or semi -dry red wine. It can not only be served with meat, but also prepare a fragrant marinade. The meat acquires a rich taste and softness. For a delicious gravy to the veal, use vegetables and fresh greens.

Ingredients for veal in a multicooker for 4 portions:

• fresh veal - 0.5 kg.;
• bacon - 200 g.;
• onions and onions - 1 pc.;
• red wine (dry or half -dry) - 0.5 l.;
• mushrooms of champignons - 150 g.;
• carrots, average - 2 pcs.;
• butter - 35 g.;
• any flour - 3 tbsp. l. with a slide;
• olive oil - 15 ml.;
• spices: cloves, thyme, bay leaf, black pepper with peas to taste;
• salt and greens are to your taste.

How to cook veal, languid in red wine:

1. To prepare the marinade, clean 1 carrots, cut in large, transfer into a deep container. Add coarsely chopped onions, bay leaf and other spices to carrots. Do not add salt to the marinade, as it quickly absorbs moisture and makes the meat hard.
2. Wash the veal, dry and cut into pieces of about 3 cm thick. Transfer the meat to vegetables, pour wine and put in the refrigerator 10-12 hours in the refrigerator. After the indicated time, take out the meat, drain the wine into a separate container. The marinade is not needed, as they have already given their taste and aroma to the marinade.
3. Dry the meat, roll in flour. Turn on the multicooker on the “Frying” or “Baking” option. For some models of technology, you can use the Express mode program. Speake the temperature at the mark of 135-140 degrees, since it is necessary to prepare veal at high temperature. Pour olive oil into the bowl, warm and fry the pieces of meat. The crust should be golden. This process will take about 10 minutes.
4. Put the veal on a separate plate, leave the oil in the bowl. Cut the second carrots and onions into half rings. Rinse champignons, clean, if necessary and cut with slices. If the fruits are large, then first cut in half. Grind the bacon or cut into narrow strips.
5. Add butter, bacon and chopped vegetables to the multicash. Fry the ingredients for 5-7 minutes in the "Frying" mode at the usual temperature. Report the technique menu on the “Extinguishing” function, add meat and filtered marinade.
6. Preparing a veal with vegetables in wine should be 2.5 hours. For this, only the specified regime is needed, since with it the meat languishes at low temperature, and not cooked. Wash the greens, chop finely and add it with salt to Multichash 20 minutes before the end of the extinguishing.
7. After preparing the veal, do not open the lid right away, let the dish be saturated with aromas. To do this, switch the slow cooker to the "heating" option, set the time for 15 minutes. Serve the meat with vegetables and gravy.

Veal in a multicooker in a strict

Everyone’s favorite recipe for beef strogans can be prepared on the basis of veal. The meat in a slow cooker with sour cream is especially tender. To preserve the taste of veal, do not use a lot of spices when extinguishing, only salt and ground black pepper will be enough.

For 4 servings you will need such a number of products:

• meat, veal - 500 g.
• onions or salad - 2 pcs.;
• sour cream, any percentage of fat content - 200 g.;
• black pepper, salt - to taste;
• green onions - for serving;
• boiled water - 1 multistakan;
• wheat flour for sauce - 1.5 tbsp. l.;
• cream and vegetable oil - for frying.

A step -by -step recipe for making veal in a slow cooker:

1. Wash a piece of meat, dry and cut largely across the fibers. Back each piece slightly with a culinary hammer, then cut in stripes of at least 2 cm wide. Pepper, mix well and leave to soak with spices for 15-20 minutes.
2. In the recipe, you can use any onion, but salad varieties will give the dish a delicate taste. Peel the fruits, cut in half, then half rings. In the multicooker menu, set the "Frying" mode, pour vegetable oil and immediately add butter.
3. When the oil melts and warms up (2-3 minutes), load the onion and fry it until transparent with the multicooker lid open. Add the meat right away, mix and continue to prepare the ingredients for 10 minutes, stirring constantly.
4. After a golden crust appears on the meat, pour flour, mix, fry for a couple of minutes. The flour will thicken the sauce in the finished dish. Its amount can be reduced or increased to your liking.
5. Switch the slow cooker to the “Extinguishing” mode. Dilute sour cream with water and pour it into a multicash. If you want to reduce the calorie content of the dish, then use a product with a low percentage of fat content.
6. Salt the ingredients, mix well. Close the cap cover and set the time for 40 minutes. Cook the veal to the signal, then let it brew on the heating. Serve to any side dish with a vegetable salad, sprinkling with green onions.

Veal in a slow cooker - ribs with beans and carrots

For a recipe in a slow cooker, you can use not only a clipping or shoulder blade. The ribs that are prepared in tomato sauce are very tasty. Add a large number of carrots. It is saturated with juice and aroma of meat, which will give the dish an unusual taste. Also use beans, and you will get a full dish with the side dish.

List of ingredients by recipe:

• calf ribs - 1 kg.;
• large carrots - 3 pcs.;
• canned or ordinary beans - 300 g.;
• middle tomatoes - 3 pcs.;
• any flour - 3 tbsp. l.;
• boiling water - 3 multistacan;
• onions - 2 pcs.;
• fresh garlic - 3 cloves;
• olive oil - 3 tbsp. l.;
• spices, salt, greens - to taste.

A step -by -step recipe for calf ribs in a slow cooker with carrots:

1. Rinse the ribs thoroughly in running water and dry well with napkins. Fold in a large container, add your favorite spices, mix with your hands. Cover the dishes and put in the refrigerator for 1 hour to pickle meat.
2. Prepare vegetables. Peel the carrots, cut it with rings. Remove the skin from tomatoes. A little trick will help you facilitate this process. At the top of each fruit, make an incision, lower them into boiling water for 10 seconds. Then take out a slotted spoon, cool and remove the film with your hands. Cut the pulp with a cube. Grind the onion in half rings.
3. Pour olive oil into the multicash, select the "Frying" function on the menu. After 2-3 minutes, load the onion into hot oil, fry it until transparent (5-7 minutes). Then add tomatoes and continue to fry the vegetables until the fluid from the tomato is half evaporated (about 10-15 minutes).
4. Put the fried vegetables into a separate bowl, leave the cooking mode the same. Pour the oil into the multicash, warm it well. Run the lined ribs in flour and fry them on all sides for 10 minutes. Leave the multicooker lid open, so the meat will turn out a delicious crust.
5. To the ribs load the fried onions with tomatoes, fresh carrots, pour boiling water. To simplify the cooking process, use canned beans or pre -boil legumes in a slow cooker in the "Soup" mode.
6. Mix the ingredients, close the slow cooker. In the menu, select the Option option, 60 minutes. After 40 minutes, load chopped garlic and finely chopped greens into the bowl. At this stage, it is necessary to salt the dish. Cook the ribs to the sound signal. You can serve meat with a salad of fresh vegetables.

Veal in a slow cooker - balls with wild rice and ham

For a variety of home menu, prepare vekaty meat balls with the addition of wild rice and ham. Such ingredients will give the dish an original taste, and the slow cooker will make the meat juicy and fragrant.

Recipe products for 8 servings:

• meat, veal notch or minced meat - 1 kg.;
• ham - 300 gr.;
• chicken egg, large - 1 pc.;
• onions - 2 pcs.;
• wild rice - 3 tbsp. l.;
• hot water - 2 multistakan;
• tomato paste - 2 tbsp. l.;
• milk - 35 ml.;
• sunflower or olive oil - 3 tbsp. l.;
• spices, salt, sugar, greens - to your taste.

Instructions for the preparation of calf balls in a slow cooker:

1. Rinse and twist the tenderloin in a meat grinder with the onion. You can also use the ready -made minced meat. In this case, twist the onion separately or chop in a blender, then mix with meat.
2. Finely chop the ham, add to the minced meat. Pull the egg, pour milk, add rice. Rice groats can be used raw, as meat balls will extinguish. If you want to reduce the cooking time, then pre -boil the rice in the slow cooker on the functions of “porridge” or “pilaf”.
3. Pour the flour to the mass, add spices. If desired, you can use fresh greens in minced meat. It must be very finely chopped. Mix the mixture well until a homogeneous state and form small balls. It is easy to do this with a spoon for ice cream, only before each new portion moisten the inventory with water.
4. Pour vegetable oil into a multicash, turn on the equipment on the “Frying” or “Baking” option. After 2-3 minutes, the oil warms up well. Gently lower the balls into it and fry them from all sides until an appetizing crust is formed.
5. In a separate bowl, dissolve tomato paste with water, add salt and sugar to your liking. Pour the sauce into Multichash. Balls should be completely covered with liquid. If desired, at this stage you can add chopped fresh garlic and bay leaf.
6. Report the multicooker menu to the “Extinguishing” program. Time set for 35 minutes, close the lid and press the "Start". You can serve the dish with potatoes, pasta or any porridge.

Veal in a slow cooker - souffle for a couple

For a diet menu, fried dishes must be excluded, so housewives often prepare veal for steam. The slow cooker will help you with this process. In it, the meat souffle will turn out juicy and fragrant. Such a dish is also suitable for the children's menu.

The number of ingredients for 2 portions:

• veal, clipping - 300 g.;
• quail eggs - 2 pcs.;
• milk - 100 ml.;
• sanny cereal or flour - 2 tbsp. l.;
• raw carrots - 1 pc.;
• butter - 20 g.;
• salt - a pinch;
• spices - to taste.

Phased preparations of meat souffle in a slow cooker:

1. Rinse and grind the cutout in a blender. Add chopped carrots to it and beat the mass well again. The basis for the souffle should be homogeneous and without lumps. Put the mixture into a separate bowl, add butter, semolina and eggs.
2. Pour milk into minced meat. Mix the mass very carefully with a spoon. By consistency, the mixture should resemble thick sour cream. Leave Suffle to infuse for 20-30 minutes so that semolina has time to swell. Fill with minced meat silicone molds. They do not need to be lubricated.
3. Set a multicooker to the program “Parling for a couple”, set the time for half an hour. Pour water in the multichan in the amount according to your model for 30 minutes of cooking. Set the tray with forms on top, close the lid and press the “start”.
4. During operation, the hole on the multicooker lid should be open so that the steam can go out. Simultaneously with the preparation of souffle, you can cook potatoes in multi -made. In this case, add more water.

Veal in a slow cooker-French brisket with champignons

Champignons with sour cream - a classic combination of any meat. Vermouth and lemon will help you give the dish of French charm. You can use any brand of alcohol with your favorite taste. In this recipe, special attention must be paid to the preparation of gravy.

Take so many ingredients for 8 servings:

• veal brisket - 1.4 kg.;
• champignons - 600 g.;
• fatty sour cream - 200 g.;
• juice of one lemon;
• vermouth - 150 ml.;
• butter - 35 g.;
• olive oil - 2 tbsp. l.;
• salt, spices, greens to taste.

A detailed recipe for cooking veal briskets with champignons:

1. Wash the meat, wipe with paper towels. Cut the brisket in small pieces, rub with spices and let stand for half an hour. Do not add salt so that the meat quickly does not become dry during cooking.
2. Set the multicooker to the program "Frying". Pour olive oil, add half a portion of butter, wait until the mass warms up. Download the meat into the multichan and fry to brown crust for 15 minutes. If everything cannot be cooked at once, then fry it in batches.
3. Put the finished veal in a separate dishes, leave the oil and juice in the multicacha. Rinse the champignons, cut with slices and sprinkle with lemon juice. Put the mushrooms to the bowl, add the rest of the butter and fry them for about 10 minutes. During this time, half of the liquid from champignons should evaporate.
4. Pour the vermouth into the bowl and the rest of the lemon juice, mix, continue to fry the mushrooms for another 5-7 minutes. Cook champignons with an open lid so that alcohol can evaporate. Then add sour cream, mix again and after 5 minutes switch the multicooker to the “Extinguishing” option.
5. Download the brisket to the sauce, salt. Add more spices if necessary. You can also use raw garlic and fresh greens, but it taste. Stew veal at least 40 minutes. The finished dish is allowed to brew with a closed lid for 15-20 minutes and served to the table.

Veal in a slow cooker - advice of experienced cooks

• When cooking the first dishes for the saturation of the broth and preservation of meat soft, veal should be laid in cold water with a large piece. To obtain transparent broth, it is often necessary to remove the foam before boiling water.
• A kitchen hammer will help you remove the rigidity of meat. Each piece before thermal treatment slightly beat off. Or massage a piece of meat for 5-7 minutes.
• To give the veal of the original taste and softness, first put it on it. At the same time, you can use both ordinary marinades and dry ones.
• Salt the dish is recommended 7-10 minutes before the end of cooking. Otherwise, the meat will quickly become tough and will not be focused.
• If your recipe involves the frying of veal, then spend it at high temperature until the crust is formed. With such heat treatment, fiber fiber is sealed faster, and the juices remain inside the piece.

Using a slow cooker, you can cook any veal -based dish. This delicate and nutritious meat will become more appetizing if you adhere to the specified recipe and take into account the trick of cooking. Enjoy your meal!

Veal in a multicooker with orange sauce and prunes, video