Buzhenina is an original Slavic dish, originally it was called “Vuzhenina”, which meant “sloping” or “smoke”. Over time, this word began to designate a product that was subjected to long heat treatment. This dish can be prepared in different ways, the easiest way to bake a bozenin in a redmondic multicooker.

Secrets of delicious Buzenins in a multicooker Redmond

In order for Buzhenina to be juicy and soft in a multicooker Redmond, you need to adhere to some rules in preparation:

1. If the meat that you chose for the preparation of Buzenins is very thick, then for it you need to prepare a salt solution of increased concentration, and introduce it using a syringe directly into the meat.
2. In order for the meat to be juicy, it must be dipped for exactly one minute in boiling water with salt water.
3. The readiness of the meat is determined in this way: pierced with a knife exactly in the middle and look at the juice that will stand out, if it is transparent, then the dish is ready, if pink, then the meat is still raw.
4. Initially, Buzhenin was served only with a sauce of barrel cucumbers. To prepare it, you need to clean the barrels (0.5 kg) from the peel and seeds), cut them into strips, mix with sour cream and mayonnaise (125 g each).
5. As a side dish for Buzhenina, it is best to cook potatoes or baked vegetables.

Pork bozenina in a multicooker Redmond

The classic Buzhenina recipe involves the use of pork. Although many replace it with beef, this is already a matter of taste. But it is from the pork of Buzhenin in the multicooker Redmond that is amazing.

Ingredients:

• pork neck - 700 g;
• vegetable oil - 2 tbsp. l.;
• garlic - 3 cloves;
• dried dill - 1 tsp;
• salt, pepper - to taste.

Preparation of pork tube in a multicooker Redmond:

1. Grind the garlic under the press and mix with vegetable oil and dill.
2. Choose a fatty meat for Buzenina, a pork neck is best for this dish. It needs to be washed, rubbed with salt, pepper and a mixture of garlic and dill.
3. Put the meat in the bag and put in the refrigerator to pickle for 6 hours. It is best to do this at night, and in the morning to continue cooking.
4. Turn on the slow cooker on the "baking" mode, put the bozenin in the bowl, pour a little marinade and fry on both sides of 15 minutes.
5. Turn on the “extinguishing” mode for 3 hours. Before serving, let the meat cool a little. Pork Buzhenin is best served with cold, cutting into thin slices and decorating with herbs.

Business Buzhenina in a multicooker Redmond

There are people who once having tried Pork Buzhenin, they simply do not recognize other meat, believing that with it the dish will turn out to be dry, hard and not tasty. But this is not so. If you make properly to bewitched beef in a redmondic multicooker, then it will turn out juicy and soft.

Ingredients:

• beef pulp - 700 g;
• soy sauce - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l;
• paprika - 1 tsp;
• french mustard - 1 tsp;
• pepper, spices - to taste.

Preparation of beef tubules in a multicooker Redmond:

1. It is best to buy meat for Buzenina in the shape of a bread. The pulp must be washed well under water and blot it with a paper towel. Sometimes the meat can be divided into two pieces, but it's okay, combine it together, when baking it will “glue”.
2. To prepare the marinade, mix soy sauce with vegetable oil, paprika, French mustard, spices. It is best to buy special seasonings for beef or use your favorite and proven. Or just add black pepper. Mix all the ingredients to get a homogeneous and thick structure.
3. Put the marinade on the meat with a teaspoon and spread evenly. Then turn the beef to the other side and repeat the procedure. Apply the marinade from all sides.
4. Cut a piece of foil in size 2 times larger than meat, level on the table and transfer a piece of meat to the center. Wrap very tightly and send it to the refrigerator for 12 hours. The longer the beef is pickled, the juicy and tastier it will turn out.
5. Lubricate the multicooker bowl with vegetable oil. Put the meat in the foil on the bottom of the bowl and stuck the "baking" mode for 40 minutes. After the sound signal sounds, turn the meat to the other side, and continue the program for another 20 minutes. From under the foil, juice can flow out-do not worry, in any case, the meat will not turn out to be dry.
6. After the end of the program, Buzhenin needs to be removed from the slow cooker without unfolding, put in a deep dish and let cool in foil at room temperature and another 2 hours in the refrigerator.

When Buzhenina has cooled well, it remains only to cut her plates and serve. This dish can replace all meat dishes in the festive menu. It remains to choose the right side dish, it goes well with a buzenin with potato mashed potatoes and a salad of fresh vegetables.

Buzhenina "two in one" in the multicooker Redmond

This unusual look of the dish can be a decoration of the table for any holiday. In one piece of meat, two tastes are combined. You can prepare such a bozenin in a redmondic multicooker.

Ingredients:

• pork neck - 1.5 kg;
• garlic - 1 head;
• carrots - 1 pc.;
• mustard - 2 tbsp. l.;
• dried greens - 1 tsp;
• paprika - 0.5 tsp;
• mayonnaise - 1 tbsp. l.;
• salt - 1 tsp;
• soy sauce - 1 tbsp. l.;
• black ground pepper - to taste.

Preparation of Buzenins "two in one" in a slow cooker:

1. For the preparation of Buzenins, it is best to buy pork weighing 1.5 kg, in the shape of a brick. The meat needs to be washed well.
2. Peel the garlic, cut the carrots with thick cubes, the length of which is half the length of a piece of meat.
3. On the one hand, the neck is cut to the middle of the piece. Salt them from the inside and fill them with carrots and garlic. In total, make 5 holes for carrots and 3 - for garlic, in each you need to put about 4 cloves.
4. To prepare the sauce, it is necessary to mix mustard, herbs, paprika, mayonnaise, soy sauce, salt and pepper.
5. In the second part of the meat, make deep cuts and stuff them with a sauce. The cuts must be made so that they do not coincide with those on the other hand.
6. Lubricate the remaining sauce over the entire surface.
7. Turn on the "baking" mode and cook Buzenin for 1 hour 15 minutes. During cooking, turn the meat to the other side.
8. After the sound signal sounds about the end of the program, the slow cooker needs to be opened, but Buzhenin cannot be removed from the bowl, after it cools down, transferred to plates and put into the refrigerator. This dish needs to be served cold. Before serving, cut into thin slices.

Buzhenina roll in a multicooker Redmond

Buzhenina roll looks very festive, and is easily prepared in the redmond multicooker. The main thing is to stock up on ingredients and free time.

Ingredients:

• pork - 2 kg;
• cream - 150 ml;
• garlic - 1 head;
• carrots - 1 pc.;
• mustard - 100 g;
• vegetable oil -50 ml.;
• salt, spices - to taste.

Preparation of Buzenins in a slow cooker:

1. If you bought pork along with the skin, you do not need to cut it, make cuts with a knife to make rhombuses.
2. Drink half of the garlic, mix with mustard, salt and pepper. Cover the meat and wrap it in a plastic bag, leave to marinate for a day in the refrigerator.
3. Sum the cream and stuff the meat evenly over the entire surface with a disposable syringe. Buzenina syringing is an unusual process for many housewives. But there is no need to be afraid of him. In industry, this method has been used for more than a dozen years. Processed by pork spices from the inside is a delicious dish.
4. Turn the flat piece of meat with a roll and tightly pull the culinary thread. If pork with a skin, then it needs to be turned the skin out. Remove the excess mustard and garlic from the meat. And rub the roll with a mixture of red acute pepper, turmeric and paprika.
5. Lubricate the multicooker bowl with vegetable oil, put the roll, set the “baking” mode for 30 minutes. After the signal about the end of the program sounds, turn on the “stew” mode and cook meat for 2 hours. Every half an hour to roll the roll. After Buzhenina is ready, not to open the slow cooker for another hour, then cool at room temperature and put in the refrigerator.

After the roll from the bozenins has cooled, you need to free it from the threads and cut it with thin slices before serving on the table. You can decorate with cranberries or lingonberries, herbs or lemon.

Buzhenina in the multicooker Redmond. Video