Carbonade is called meat delicacy, which is prepared from the notch - the most appetizing part of the pork carcass. The meat is cooked in any convenient way: stew, fried or baked. It turns out incredibly tasty! There are a great many manufacturers of pork carbonades, so when choosing meat delicacy, not long and get confused. But the most delicious to you, undoubtedly, will seem home carboard, seasoned with your favorite spices and herbs. With a delicate piece of carbonada, you can have breakfast or treated the company on friendly gatherings.

If desired, carboard can be prepared from beef or lamb meat, veal or chicken. The dish is incredibly juicy, aromatic and appetizing. The main secret lies in the mandatory marinage and the method of processing meat, and if you have a multicooker, then you don’t have to rack your head over the technique of preparing the product at all, smart equipment will do everything itself. You will need to grate the clipping with your favorite spices and herbs and after a while send a tidbit to multiple for 2 to 3 hours.

When choosing pork for carbonate, be sure to check it for freshness. With force, pressing your finger into the pulp and see how the meat will “react”: if it is fresh, the fibers will quickly return to the previous position, if the excavation is filled with liquid, then the cutout is most likely “stuffed” with chemical additives. You can still hold the meat on a paper cloth for some time - it will not get wet if the pork is fresh. We remind you that frozen clipping cannot be defrosted with hot water or in a microwave. Experienced culinary specialists advise: it is best to leave the meat at room temperature until completely thawed.

Traditional pork carbonate recipe in a slow cooker

We will need such products:

• carbodan with a thin layer of bacon - 600 - 700 g;
• garlic - 4 slices;
• salt, black pepper, spices at your discretion;
• water - 1 tbsp.;
• lavrushki sheet.

We will cook the meat dish like this:

1. Wash the meat in running water and get wet with paper towels.
2. Cut the peeled garlic teeth with cubes of medium thickness.
3. Make a small hole in the pulp of pork with a knife and insert the garlic there.
4. Grace the salt and pepper on the meat generously. Sprinkle on top with selected spices. Tie carbonses with culinary bachelies and leave in the refrigerator for at least 4 hours.
5. Wrap the pickled meat in foil, but leave a small hole in the upper part.
6. Pour 1 cup of water into the multicash and put a bundle with pork there.
7. Close the multi -pes with a lid and run the “Extinguishing” program for 2 hours.
8. After the signal of the pork carboarda in the slow cooker, the pork timer is ready! Enjoy your meal!

Pork carboarda in brine in a slow cooker

The list of products is simple:

• carboarda - 700 g;
• seat from tomatoes - 3 multistakan;
• vegetable oil - 3 tbsp. l.;
• salt - 1 tsp;
• sugar - 1 tsp;
• ground black pepper.

Check out a detailed recipe to make the preparation of carbonades in a slow cooker like clockwork:

1. Grate the washed and sissked a piece of pork spices and set aside for half an hour. If you have a lot of free time, let the meat stand longer.
2. Pour vegetable oil into the multicash and put a piece of pork with a fat layer up there. Pour the meat with a small amount of vegetable oil.
3. Activate the “baking” mode and set the cooking time of 60 minutes. Pour the brine into the bowl, then close the device with a lid.
4. Half an hour after the start of the program, open the slow cooker and put the carboard with a spik down. Close the stove again and cook until the “baking” is completely completed.
5. The readiness of pork carbonate in a slow cooker is simply checked - using a wooden skewer. We remind you that the juice of well -baked meat has a transparent light.
6. We take out our tidbit from a multicooker and cut with beautiful portioned slices. Enjoy your meal!

Fragrant carboard in a slow cooker

We collect products on the table according to the list:

• pork pulp - 1 kg;
• pepper peas - a mixture of assorted;
• ground cloves;
• dry rosemary;
• a mixture of Italian herbs;
• salt;
• clotes of garlic - 3 - 4 pcs.

The workflow begins:

1. Run the pork in the water and dry thoroughly.
2. Remove the husk from the garlic lobules and cut them into thin slices.
3. Cut small “pockets” into the pulp in the pulp and lay in them aromatic garlic.
4. Now prepare the marinade: connect 1.5 tsp. salt from 1 tsp. Pepperov, 1 tsp. ground clove, 1 tsp. Italian herbs and 0.5 tsp of rosmer and mix evenly.
5. Digestly grate the meat with a fragrant mixture.
6. Put carboarda on a foil sheet and put on garlic slides. Pack the meat tightly in foil and put in the refrigerator for 1.5 - 2 hours.
7. When the meat is marked, transfer the package into a slow cooker and run the “pastries” for 1.5 hours.
8. After completing the program, do not rush to remove pork from a multicooker, highlight another 15 minutes.

Fragrant carboarda, cooked in a slow cooker, eat hot and cold - who likes it more. Enjoy your meal!

Piquant carboard in mustard sauce in a slow cooker

The products from which we will cook:

• pork clipping - 700 g;
• garlic - 7 lobules;
• vegetable oil - 2 tbsp. l.;
• mustard - 2 tsp;
• seasoning for meat - 1 tsp;
• salt.

Step -by -step instructions for the preparation of carbonate in a slow cooker:

1. On the surface of the washed meat peeled meat, make several incisions.
2. Cut the garlic into thin brings.
3. Muster, salt and seasoning for meat, mix with 1 tbsp. l. vegetable oil.
4. Back carboardes with garlic, rub with a mustard marinade and leave for 1 hour. This is a marinning express version, but if the time is waiting, wrap the pork with cling film, put in the refrigerator and get it cooking it only the next day.
5. Pour 1 tbsp into Multichash. l. vegetable oil and put pork pulp there.
6. Turn on the "baking" and program the cooking time for 40 minutes. 20 minutes after the start of the work, open the lid and turn carboarda over so that it bake evenly.
7. Wait for the end of the "pastries", and then turn on the "extinguishing" for 1.5 hours. Open the slow cooker from time to time to check the meat. Do not forget that the duration of the dish is affected by the power of the device, which differs in different models.
8. You can guess about the readiness of the dish with the transparency of the juice. If carboard is released red or pink juice, turn it over and continue to cook.
9. The finished carboard in the slow cooker is left for another 30 minutes. Piquant meat is served warm in combination with a side dish or like a cold snack.

Carbodonia with mayonnaise and thyme in a slow cooker

Necessary products:

• pork pulp - 1 kg;
• garlic teeth - 5 - 6 pcs.;
• mustard - 2 tbsp. l.;
• salt, black pepper;
• dried thyme;
• dried rosemary;
• mayonnaise - 4 tbsp. l.

To prepare delicious carbooden in a slow cooker, use our tips:

1. Wash and dry the pork flesh.
2. Chop the garlic with thin strips.
3. Make cuts in the meat and put garlic cuts there.
4. Grate the carboard well with salt and pepper.
5. In a separate bowl, combine and mix the mustard, mayonnaise, thyme and rosemary thoroughly.
6. Distribute this mixture evenly on meat and set aside for marining for 2 to 3 hours.
7. Put the carboard in Multichash and run the “baking” for 40 minutes. Take out 20 minutes of baking for each side of the tenderloin.
8. Then turn on the “Extinguishing” program for 3 hours. After 1.5 hours of cooking, turn the meat.
9. Do not get the finished carboard from the multicooker. When the pork cools completely, transfer it to the refrigerator.

Appetizing pork carboard in a slow cooker

Collect products on the list:

• pork clipping - 1 kg;
• 1 lemon;
• garlic - 1 small head;
• olive oil;
• mustard - 1 tbsp. l.;
• thyme branches;
• bay leaves;
• spices for meat.

Detailed action plan:

1. Run the pork in running water and wipe your leisure.
2. While the meat is “resting”, we will prepare the marinade. To do this, mix mustard with a pinch of pepper in a bowl. Add freshly squeezed lemon juice and salt.
3. Rub the tenderloin with a mustard mixture and leave for 4 hours in a cool place (ideally - for the whole night).
4. When the meat is marked enough, add it on all sides with thyme and lavrushki leaves, then bind it with twine for fixation. We guarantee that the pork will turn out deliciously fragrant!
5. Transfer the clipping to the multicash, leave the head of the garlic nearby.
6. Run the "pastries" for 1 hour. During this time, do not be lazy several times to turn carboarda. For a greater juiciness of the finished dish, pour a little boiled water into the slow cooker.
7. Poking the meat with a skewer to check how much it is baked. Pure transparent juice indicates the complete readiness of the carbonate in the slow cooker. Remove the lavrushka and thygroots from the meat and cut with portioned slices. Enjoy your meal!

Tender chicken carboard in a slow cooker

Necessary products:

• chicken thighs - 4 pcs .;
• soy sauce - 4 tbsp. l.;
• mustard - 1 tsp;
• honey - 1 tsp;
• salted salt - 0.5 tsp.

We will tell you about the intricacies of cooking chicken carbonade in a multicooker in a detailed recipe:

1. First of all, we will prepare the marinade for the chicken: pour classic soy sauce into the bowl (you can cook with mushroom, garlic or ginger soy sauce). Next, put mustard in a bowl (acute or soft depends on personal preferences), add honey and mix the ingredients thoroughly.
2. Wash and dry the parts of the chicken carcass, if you wish, cut the skin from the thighs.
3. Put the chicken on the foil, and then rub these pieces with salt. Observe moderation, since there will still be salty soy sauce in the dish.
4. Make the sides foil from the edges and pour the chicken with a mustard-honey marinade. Leave a little liquid to water the meat during baking. Raise the sides above and wrap the chicken.
5. Put the bundle in Multichash and turn on the "baking" lasting 45 minutes. When the program remains before the completion of the program, open the lid and pour the pieces of meat with the remaining sauce. Chicken carboard in a slow cooker is ready! As a side dish for tender meat, prepare spaghetti, boiled rice or potatoes. In combination with the gravy from the carbonate, it will be very tasty!

Carbooden from beef in a slow cooker. Video