A technique such as a slow cooker allows you to prepare most dishes while preserving not only the taste qualities of the product, but also the components useful for the body. In addition, household appliances saving the hostess for cooking. The meat in the slow cooker can be cooked in several ways in which moisture and aroma remain inside the bowl throughout the program. Such features of the multicooker work will make the meat dish the most appetizing and juicy.

Meat in a slow cooker - secrets of recipes and preparing ingredients

• One of the simple recipes for cooking meat in a slow cooker provides for extinguishing. The ingredient is prepared in the sauce or with the addition of various vegetables, which are loaded into the multicash in raw form, or pre -fried. But you can also cook meat in the sleeve, foil, steamed, just fry or boil.
• Any type of meat is used for the dish. But at the same time it is important to clearly observe the preparation recipe so that it remains juicy. So, for example, a clipping or a file part of the carcass should prepare less time than the meat on the bones. To preserve the juicy of the ingredient, use cream sauces, onions and tomatoes in preparation.
• The meat for any recipe is pre -prepared. First, the piece should be washed in cold water, then dried, trim the film and remove the veins. The meat is cut into portioned pieces according to the instructions in the recipe or prepared in general. In this case, cut the ingredient only across the fibers to preserve juiciness. It is not recommended to grind too smallly the product, as it will quickly become dry.
• If you use frozen ingredient, then before cooking it is completely defrost. It is recommended to do this at room temperature or on a shelf in the refrigerator. Do not defrost the meat in water, especially warm.
• To enhance the taste, the meat is pre -pickled. The marinade can be dry and consist of only spices alone or with the addition of vegetable oil, various sauces and herbs. At the same time, it is important not to add salt to the marinade, it pulls moisture. As a result, the meat will become dry in a finished dish.
• Take carefully about the meat cooking time specified in the recipe. The multicooker takes time to warm up, except for the main cooking period. Therefore, it is important to consider this fact, especially if the recipe is designed for a specific model of household appliances.
• To get a fragrant crust on meat when frying, dry it well from excess moisture. Also, some housewives first collapse each piece of meat in flour. For frying, you can use any vegetable oil, but only peeled and smell, otherwise the taste of the dish will be spoiled.
• Vegetables for use in the recipe also undergo preliminary preparation. First of all, they must be washed and dry. Then they are cut according to the recipe. There are also features of the preparation of individual vegetables. For example, chopped potatoes must be left in cold water for 10-15 minutes to remove the starchy taste of the vegetable.
• If you want to fry a large amount of meat for one recipe, do it in several tricks. So the ingredient will be evenly fried from all sides and a delicious crust will appear. You can also first fry the meat in a pan and then load it into a multichan for further preparation.

How to cook stew with vegetables in a slow cooker

If you want to prepare a meat product that breaks up into fibers remains juicy and soaked in aromas, then use the “Extinguishing” program. For sauce, take tomatoes, and to enhance the taste - onions and carrots. According to this recipe, you can prepare any type of meat, only a different time is required to extinguish it.

The number of products according to the recipe:

• meat without bone (pork, beef) or chicken - 1 kg.;
• carrots - 1 pc.;
• ripe tomatoes - 3 pcs.;
• large fruits of onions - 2 pcs.;
• meat broth or purified water - 200 ml.;
• raw garlic - 2 cloves;
• greens of parsley and onions, fresh - to taste;
• vegetable oil without smell - for frying 3 tbsp. l.;
• frying flour - 2 tbsp. l.;
• sea salt, seasonings for a specific type of meat - to taste.

How to cook meat with tomato gravy in a slow cooker:

1. According to the recipe, chilled pork or beef without bone is used. If you use chicken instead of pork or beef, then give preference to the thigh. This part of the carcass is more fat than the breast.
2. Wash the pork or beef thoroughly, then put it on a kitchen towel. Cut the film and cut the veins, cut into pieces across the fibers. When using chicken meat, leave the hips in general or cut in large pieces. Also wash and dry.
3. Remove the husk from carrots and onions, cut in any way convenient for you. Remove the skin from the tomato, as it will lag behind when extinguishing, which will spoil the taste of the dish. To do this quickly, lower the tomatoes into hot water for 10 seconds. So the skin can be easily removed from the fruits.
4. Set the multicooker to the program "Frying". The cover remains open throughout the frying of products. If your model does not have such a program, then use the “baking” process. Leave time that the technique put up. Pour vegetable oil. To fry the ingredients, it should warm up well (3-5 minutes).
5. Each piece of meat again dry with napkins. Only on a dry surface of the meat is a delicious crust form when frying. Sprinkle the meat with flour and gently transfer to the bowl. Fry the ingredient on each side for 7-10 minutes.
6. Load the onion, and after 3 minutes carrots. Continue to fry all together for another 7 minutes. Mix vegetables with meat as often as possible so that they are evenly fried.
7. Grind the pulp of tomatoes with a cube. If you prefer a homogeneous consistency of the sauce, then chop the tomatoes on a blender. Download tomatoes to Multichash. At this stage, add seasonings, salt and mix the mass. Fry the products on the “Frying” program until the sauce thickened, when moisture from tomato is almost completely evaporated (10-15 minutes).
8. Now put the technique menu for the “Extinguishing” function. Cooking time depends on the type of meat. So pork or beef is required for extinguishing for about 45 minutes. The chicken should be prepared for 35 minutes if you took large parts of the carcass for the recipe. When adding smaller pieces of poultry, 20-25 minutes are added.
9. Pour the liquid into the bowl. To prepare a less saturated dish, add purified water instead of meat broth. Mix the meat with vegetables well. Click the Start button. Stew the dish the indicated time with a closed lid.
10. Remove the husk from the garlic slica, pass through the garlic or chop with a knife. Wash carefully, dry, chop. Download greens and garlic in multichana 7-10 minutes until the meat is cooked, mix. Close the lid again. Continue to extinguish the dish to the signal of the equipment.
11. After the end of the cooking time, let the dish be saturated with juices and aromas. To do this, leave it on the heating program for 10 minutes. Serve stew with rice porridge or mashed potatoes.

How to cook rabbit meat in a slow cooker

It is quite difficult to cook a rabbit, since it is this type of meat that is easy to dry. To make the rabbit juicy, use a slow cooker to prepare it. Cream will help to give a creamy taste. For the recipe, take cream with the highest percentage of fat content.

Take the recipe so much ingredients:

• rabbit meat - 700 g.;
• onions - 1 pc.;
• cream 30% fat content - 100 ml.;
• champignons - 200 gr.;
• laurel, a whole sheet - 1 pc.;
• boiled water - 100 ml.;
• black pepper, garlic, salt, mustard, fresh herbs, turmeric - to taste;
• sour cream or mayonnaise - 2 tbsp. l.;
• butter - 30 g.

Method of preparing a rabbit in a slow cooker:

1. Cut the rabbit meat into portioned pieces, cut the film. Pour cold water, rinse thoroughly and drain the entire liquid. Put the meat on paper towels so that the excess fluid is absorbed into them. Since the rabbit will be pickled, the surface of the pieces should be dry. Only in this case, the marinade will be able to evenly cover the meat.
2. In a deep container, mix spices, chopped garlic and mustard with sour cream. Instead, you can use mayonnaise. Add the meat and mix it with the marinade. Do not use salt yet. Cover the dishes and put in the refrigerator for 30-40 minutes to pickle.
3. Wash the champignons, remove the upper film and cut into thin slices along the mushroom. Chop the onion in half rings. Put the butter in the multicooker bowl, install the “baking” function or use the “frying” mode.
4. When the oil is completely melted, load the onion and fry it to a transparent condition (3-5 minutes). After that, add champignons. During frying, they will secrete liquid, so you need to fry the ingredients until moisture is completely evaporated. This process will take 10-12 minutes.
5. Repair the menu to the “Extinguishing” option, load pickled meat, add cream and water. Salt the products and mix thoroughly. Close the slow cooker, cook the rabbit for 30 minutes. If you used large parts of the carcass, then increase the extinguishing time to 40 minutes.
6. Greens and bay leaf should be added 10 minutes before the preparation of the dish. After the rabbit is prepared, leave it on the heating with a closed multicooker cover for about 15 minutes. Be sure to remove the bay leaf from the sauce. With a long stay in the dish, he gives bitterness. The finished dish goes well with fresh vegetables and potatoes.

How to cook beef meat in a slow cooker

Beef in taste goes well with most vegetables. Many housewives prefer to cook meat in a slow cooker with the addition of seasonal vegetables, thereby getting a complex dish with a fragrant gravy. Preparing the stew in a slow cooker is simple. The main thing in the recipe is to observe the order of loading the ingredients so that the vegetables retain their shape and taste in the dish.

Ingredients for the recipe with beef:

• zucchini, young fruits - 2 pcs.;
• beef, spatula - 0.8 kg.;
• bulgarian pepper - 2 pcs.;
• eggplant, medium - 2 pcs.;
• tomatoes - 3 pcs.;
• onions, carrots - 2 pcs.;
• felled paprika - 2 tsp;
• vegetable oil - 5 tbsp. l.;
• a mixture of peppers is ground - 1 tsp;
• garlic, greens - to taste;
• salt, coriander, bay leaf - to its liking.

Step -by -step cooking with beef and vegetables:

1. For the stew, take the shovel of beef, the bellies are also suitable. Wash the meat and get wet with paper towels. If there is a film on the meat, then cut it. Cut the piece across the fibers into smaller parts, but not too thin.
2. Put the meat into a separate bowl, add spices, chopped garlic, mix and refrigerate under a closed lid. Beef is marinated for half an hour.
3. In the meantime, treat vegetables. For the recipe, it is better to use young zucchini fruits, it has a soft skin and small seeds, so it does not need to clean the vegetable. Wash the zucchini with eggplant and pepper in running water, put on the table for drying.
4. Eggplants can not be cleaned, but this is at your discretion. First cut the eggplant and zucchini along, then cut across into thin semicircles. Cut the pepper in half, cut the stalk with seeds, then chop into strips.
5. Close the peeled carrots and bulbs in half rings. Tomatoes, if desired, can be used in a dish with the skin or removed. To quickly remove the skin from tomatoes, first lower them for a few seconds in boiling water, then immediately in cold water. Grind the vegetable with a cube or grate.
6. Pour half the sunflower oil into the bowl without smell, turn on the technique, install the “Frying” program. Give me a good heated oil before hot, then lower the meat into it and fry it for 8-10 minutes until a light crust appears. Put the beef in a separate bowl.
7. Add the rest of the vegetable oil to the bowl, load carrots and onions. Fry them for 5-7 minutes, then add sweet pepper. After another 5 minutes, load tomatoes. Fry the vegetables for about 9-12 minutes or until the fluid from the tomato is half evaporated.
8. Report the multicooker to the point "Extinguishing". Add meat to fried vegetables, salt and mix. Close the multicooker lid, put the cooking time for 45 minutes. 15 minutes after the start of the equipment, load the zucchini with eggplant. Additionally, do not add liquid, since these vegetables will be released enough moisture for stewing meat.
9. Wash the fresh greens thoroughly, chop and load into the multicash with bay leaf 15 minutes before the end of the extinguishing process. Meat stew can be served separately or along with various cereals.

How to cook baked meat in a slow cooker

In the slow cooker, you can not only extinguish, cook or steam. Baked meat is very tasty. According to this recipe, you can use pork or beef, entirely or chopped into large portioned pieces. To make the meat appetizing and aromatic, first marinate it with spicy spices or add mustard with honey.

Prepare such a list of products according to the recipe:

• meat, clipping (beef, pork) - up to 1 kg.;
• mustard, pasta or sauce - 1 tbsp. l.;
• olive oil - 2 tbsp. l. for frying;
• any honey - 2 tsp;
• soy sauce, classic taste - 1 tbsp. l.;
• garlic cloves - 2 pcs.;
• salt, rosemary, coriander, red pepper - to taste.

Phased preparation of baked meat:

1. Prepare the meat. According to the recipe, it is best to use a clipping that should be baked in general. Wash the piece of meat, do not soak in water so that it does not be nourished with excess moisture. Cut the film and dry very carefully with napkins. For uniform impregnation with marinade, the surface of the meat should be dry.
2. In a separate container, mix: mustard, honey, spices, garlic and soy sauce missed through the press. The last marinade ingredient is best used with a classic taste, since the marinade is very saturated with other aromas. Do not add salt yet.
3. Cover the meat evenly with a mixture of spices and seasonings, transfer to a deep dish, cover with cling film and remove it into the refrigerator. For about 10-12 hours, the meat should marinate, so for convenience prepare it in the evening and leave it in the cold at night.
4. The next day, turn on the technique on the function “baking” or “frying”. Pour the oil, after 3-5 minutes, load the meat into the multicash along with the residues of the marinade and fry 10-15 minutes from all sides. Add salt, but adjust its amount to taste, do not forget that soy sauce itself is salty.
5. Close the multicooker lid, rearrange it on the “Baking” program. To prepare meat, time must be set for 1.5 hours. At the same time, open the slow cooker every 20-25 minutes and turn over the piece.
6. The meat according to the specified recipe can be served in warm form or in chilled. In the second case, immediately after cooking, wrap the meat into the food film and cool in this form. Otherwise, a crust will appear on it, and the meat itself will become tough.

Meat dishes in the slow cooker can be prepared in different ways. To get a delicious dish, follow the preparation recipe and take into account the features of the work for each model of household appliances. Enjoy your meal!

How to cook meat in French in a slow cooker, video