The meat in a multicooker Scarlet is a universal dish that always turns out much tastier than when cooking in a pan or fried. The food is hearty, appetizing in appearance and uniquely juicy. Since the slow cooker allows you to maintain the full vitamin composition of the ingredients, their aromas and tastes, meat dishes always surpass expectations. We will look at the simplest and most original recipes for cooking me in a Scarlet multicoolet.

Pork meat roulet in a multicooker Scarlet

Traditionally, pork is customary to prepare in stew or fried form, as it saves time and effort. However, if you attach quite a bit of efforts, you can make a delicious roll and knuckles, which will certainly become the main dish of your table. The optimal temperature regime, which is automatically programmed in kitchen appliances, allows you to create an unsurpassed tasty, hearty and mouth -watering roulet of pork meat in a multicooker Scarlet.

Ingredients for cooking:

• pork slyka - 1 pc;
• onions - 2 pcs;
• bay leaf;
• garlic - 3 cloves;
• salt, seasonings and pepper - to taste.

Preparation methodology:

1. We wash the pork steering and put in a separate container. Pour cold water and leave for 30 minutes. Then thoroughly scraped with a knife and washed again.
2. Then we make a longitudinal incision along the entire length and carefully take out the bone.
3. We beat the meat slightly. Pepper and salt to taste.
4. We pass the peeled garlic through the press and rub them with a mall.
5. We turn the meat into a tight roll and rewind with a thick thread.
6. Then we turn on the slow cooker and set the “Extinguishing” cooking program. We install the timer for 150 minutes.
7. Clean the onion, but n we throw the husk. It must be washed and put on the very bottom of the multicooker.
8. We throw a bay leaf on top, onion in half and salt.
9. We shift the roll into the bowl and pour the water so that its level completely covers the meat.
10. When the ending signal sounds, we take out the roll and let it cool. Then we transfer it to the refrigerator for 120 minutes.
11. Rule from pork meat in a multicooker Scarlet is ready! Remove the threads and serve with a side dish or fresh vegetables.

Enjoy your meal!

Meat in a multicooker scarlet with lentils

The combination of meat with lentils is one of the most successful options for making a hearty and tasty dinner. This dish turns out to be incredibly aromatic, juicy and also very useful. The cooking recipe is extremely simple, so you do not have to spend a lot of time preparing the ingredients. So, let's consider in more detail how to make meat in a multicooker Scarlet with lentils.

Ingredients for cooking:

• pork - 300 g;
• carrots - 1 pc;
• lentils - 350 g;
• tomato paste - 2 tbsp. l.;
• vegetable oil;
• onions - 1 pc;
• salt, pepper - to taste.

Cooking method:

1. First of all, it is necessary to rinse the meat and remove moisture with a paper towel.
2. Then cut the pork with cubes, side 2x3 cm.
3. We turn on the multicooker on the “Extinguishing” program, put meat cubes in the bowl and cook for 8-10 minutes. It is recommended to add 100 ml of water.
4. At this time, clean the vegetables and chop them.
5. Pour a little vegetable oil into the pan and fry the onion with carrots until golden.
6. Then pour the roast into the device bowl and add tomato paste on top. Add another 100 ml of water and simmer for 5 minutes.
7. Pour lentils into a bowl and pour water for 10 minutes.
8. Then we spread the meat on top and extinguish all the ingredients for another 30 minutes.
9. The meat in a slow cooker is a scarlet with lentils! Serve to the table with fresh herbs, vegetable salad or sauce.

Enjoy your meal!

Meat in a multicooker scarlet with vegetables

Baranina, prepared in a slow cooker, turns out to be unsurpassed. Thanks to a special method of heat treatment, it literally melts in the mouth, maintaining its aroma and juiciness. To taste, such a food is very similar to the meat, traditionally damped in the cauldron. Especially if you add fresh vegetables and spices. So, let's consider the method of cooking meat in a multicooker Scarlet with vegetables in detail.

Necessary ingredients:

• lamb - 500 g;
• carrots - 3 pcs;
• potatoes - 6 pcs;
• onions - 1 pc;
• white cabbage - 500 g;
• greens - ½ bundle;
• vegetable oil;
• salt, spices - to taste.

Preparation methodology:

1. Initially, the meat should be treated. To do this, thoroughly wash it under water, remove the moisture with a paper towel and chop into cubes. Salt and add spices to taste.
2. Turn on the slow cooker and set the "Frying" mode. Pour the lamb into the bowl, having previously lubricated the container with vegetable oil.
3. At this time, we will prepare the vegetables. Carefully clean the peel, and then chop the onion in half rings. Cut the carrots into strips.
4. Send the crushed vegetables to the meat and mix the ingredients thoroughly. We continue to fry.
5. We clean the potatoes and cut into quarters. We send to the bowl of the device.
6. Then chop the cabbage and also pour into the slow cooker.
7. Then we change the program for “extinguishing” and start the timer for 60 minutes.
8. If the vegetables do not give enough juice, you can add a little water.
9. The meat in a slow cooker is a scarlet with vegetables ready! At the signal, open the lid and lay out the dish on plates, decorating with chopped herbs.

Enjoy your meal!

Meat in a multicooker scarlet with wine

The most tender beef under the wine sauce is an unsurpassed dish that will become a hit on the festive feast. Such a food turns out to be delicate, juicy, with a slight flavor of sweets and a unique aroma. At the same time, very few ingredients will be required to create this culinary masterpiece. Consider the cooking process in more detail.

Ingredients for the dish:

• beef (cutting) - 600 g;
• thyme - 1 tsp;
• butter - 50 g;
• wine - 100 ml;
• salt, a mixture of peppers to taste.

Cooking method:

1. Initially, rinse the tenderloin under running water and remove the moisture with a paper towel. Then we cut the meat into portioned pieces of medium size. In the presence of veins or fat - remove them.
2. We put meat cubes in a deep container, sprinkle with thyme, a mixture of peppers and salt to taste.
3. We add dry wine there. Mix all the ingredients thoroughly and leave to pickle for 60 minutes.
4. Then we turn on the slow cooker and throw the butter at the bottom. Install the “Frying” preparation mode and wait for the oil to melt. Then we pour the meat into the bowl and cook for 15 minutes.
5. After the time of the time of this program, we change the mode for “extinguishing”.
6. Pour marinade, 100 ml of water and leave to prepare for 50 minutes.
7. The meat in a multicooker Scarlet with wine is ready! Serve with a side dish and herbs.

Enjoy your meal!

RAKSO from meat in a multicooker Scarlet

Rakso is an amazingly tasty Spanish dish that can be cooked in a slow cooker. The meat is fragrant, juicy, melting in the mouth and appetizing. For cooking you will need quite traditional ingredients and very little time, but the result will exceed all expectations.

Necessary ingredients:

• tomato paste - 2 tbsp. l.;
• pork pulp - 800 g;
• dry wine - 200 ml;
• fat cream - 200 ml;
• spices: coriander, caraway, paprika - to taste;
• salt - to taste;
• greens;
• olive oil.

RAKSO preparation technique:

1. Initially, it is necessary to rinse the pork, remove excess veins and drain the meat with a paper towel.
2. Then we cut the cutting with long and thin strips, about 1x1 cm.
3. We take a deep container and mix in it tomato paste, coriander, paprika, caraway seeds and pour cream. Mix everything thoroughly until smooth.
4. Turn on the slow cooker and pour olive oil to the bottom. We set the cooking program "Frying".
5. When the oil is heated, we shift the meat into the bowl, salt it and fry it until a brown crust appears.
6. Then pour the resulting sauce on top and transfer the multicooker to the “Extinguishing” program. Cook the meat for 7-10 minutes.
7. After this time, add wine, a little water and cook for another 5 minutes.
8. Then we exhibit the “heating” mode and let it be protramed for 20 minutes.
9. Tender Rakso from meat in a multicooker Scarlet is ready!

Enjoy your meal!

Chanahs from meat in a multicooker Scarlet

This recipe is a traditional dish of national Georgian cuisine, which is prepared from lamb with vegetable gravy. In the original form, it is customary to prepare it in a clay pot, however, modern kitchen appliances imitates this dish in its properties and allows you to achieve an excellent result. So, consider the recipe in more detail.

Ingredients for the preparation of Chanahs:

• lamb (can be replaced with beef) - 500 g;
• onions - 1 pc;
• garlic - 1 head;
• tomato - 3 pcs;
• eggplant - 1 pc;
• potatoes - 5 pcs;
• bulgarian pepper - 1 pc;
• greens;
• salt, pepper - to taste.

Preparation methodology:

1. It is initially necessary to rinse the meat and cut it with portioned pieces.
2. Then we pour the tomatoes with boiling water and remove the skin. Grind tomatoes.
3. We turn on the slow cooker for the preparation mode of “stew” and lay the meat on the bottom of the bowl, and tomatoes on top. Salt, pepper to taste. Add your favorite spices.
4. Close the lid and leave to prepare for 60 minutes.
5. In the meantime, we clean the rest of the vegetables and chop them. We cut the onion in half rings, and potatoes, eggplant and pepper - cubes.
6. After the indicated time, open the device cover and pour cut vegetables with garlic there. We interfere thoroughly and salt slightly.
7. We extend the timer for another 60 minutes.
8. Chanahs from meat in a multicooker Scarlet are ready! When serving, decorate with fresh herbs.

Enjoy your meal!

The meat in a multicooker is a scarlet. Video