There are a fairly large number of recipes, the basis of which is cutting. It is this part of the carcass is the most delicate with a soft taste. Cooking in a slow cooker not only facilitates the process itself, but also retains the dish juicy. This is achieved due to the fact that all the aromas and moisture from the meat remains inside the bowl throughout the whole time of cooking.

Cutting in a slow cooker - Features of the recipe and preparation of products

• Most often, clipping is baked in a multicooker with a large piece or in the form of a roll, as it has a thin fat layer. You can also cut into large pieces, but in this case it is not recommended to stew or fry meat for a long time.
• Before sending a clipping to Multichash, it must be prepared. Wash the meat thoroughly with cold water and be sure to dry with napkins from moisture residues. Then cut the veins and film. If you plan to prepare cuts in pieces, then cut it across the fibers. This will preserve the juiciness of meat.
• You can cook in a slow cooker in the usual way or using parchment and baking sleeves. The meat is fried, baked or stewed. The side dish can serve as a side dish, various vegetables, cereals or pasta.
• To make the meat fragrant and juicy, first put on it for 1-1.5 hours. For marinade, use fragrant herbs, olive oil, mustard, cream, honey or soy sauce. The juice of citruses will give meat aroma and light sourness in taste. In addition, pickling will reduce the time of cooking.
• When using frozen meat, defrost it in advance. Do this on the refrigerator shelf or at room temperature, but do not fill with water. Even chilled clipping must be given time to warm up before preparing it. This will make it possible to evenly distribute moisture and juice inside a piece.

Beef clipping baked in a slow cooker

Most of the recipes from beef clipping involves baking meat in general. In this case, the clipping should be well marked in order to remain juicy. Spicy spices will give the fragrance of meat. If your multicooker model does not provide for the “baking” function, then use the “Baking” option.

The necessary ingredients for the recipe:

• beef, clipping - 900 g.;
• carrots, large - 1 pc.;
• raw garlic - 5 lobes;
• vegetable oil - 3 tbsp. l.;
• salt, a mixture of peppers ground, coriander, bay leaf, other spices to taste.

The recipe for baking beef clipping in a slow cooker:

1. Remove the meat of their refrigerator, let it warm up and then carefully wash it in running water. Dry the beef paper towels. The cutting surface should be dry, so the marinade will evenly cover it. Be sure to remove the film and veins.
2. Clean the garlic from the husk, cut with slices. On the meat, make deep cuts with a knife and put garlic in them. In a separate bowl, mix spices, rub the entire surface of the meat with them. Wash the piece in gauze or food film and put in the refrigerator for the night. The meat should be well marveled.
3. Peel the carrots, cut into strips. Pour oil into the bowl, turn on the technique on the "Frying" or "Baking" mode. Give the oil to warm up well and lower the beef into it. If a piece of meat is not completely placed in the multicacha, then lay it in a semicircle.
4. Fry the clipping is necessary until a bright crust is formed from all sides. After that, load the carrots, add the coriander with a bay leaf and fry with a beef for 5-7 minutes. Then switch the slow cooker to the “Baking” program. You can also use the “Baking” mode.
5. You need to prepare beef cuts for 1.5 hours under a closed multicooker lid (for each side for 45 minutes). In the process of baking, check the condition of the meat. As soon as it begins to fry strongly, pour in 2 tbsp. l. boiling water or hot broth.
6. After the preparation is completed, open the lid and immediately take out the meat. Wrap the beef in the parchment, let cool at room temperature, then put in the refrigerator for 3-4 hours. So warmly is evenly distributed throughout the piece, which will make it possible to fully prepare meat.
7. To serve, cut into thin slices. As a side dish, mashed potatoes and vegetable salad are suitable. In this form, beef can be used for meat sandwiches. According to this recipe, you can serve baked clipping in warm form. To do this, after cooking, do not immediately open the multicooker lid. Let the meat rest for 10-15 minutes.

Beef clipping in the sleeve in a slow cooker

The dishes baked in the sleeve are juicy and fragrant. The meat becomes soft, appetizing. You can cook with beef clipping in the sleeve not only in the oven, but also in a slow cooker. In addition to the fragrant marinade, use vegetables. Fry them before adding to the sleeve. So the taste of meat will be supplemented with vegetables, as well as simultaneously prepare the sauce for it.

1 kg. You will need the cutting of the following products:

• carrots, onions - 1 pc.;
• tomatoes, ripe - 2 pcs.;
• lemon juice - 1 tbsp. l.;
• a mixture of seasoning hop-sunels-1 tsp;
• salt, paprika, red ground pepper - to taste;
• garlic, cloves - 3 pcs.;
• olive oil for marinade - 1 tbsp. l.;
• lenten oil for roasting - 3 tbsp. l.

How to bake the clipping in the sleeve in a slow cooker:

1. To give the meat the aroma, it is necessary to marry it. Rinse a piece of beef with cold water, dry the surface. Only on dry meat the marinade evenly “lay”. Remove the film and cut the veins. In several places, pierce the meat with a toothpick.
2. In a deep container, mix the hops-sunels, red ground pepper and finely chopped garlic. Add olive oil with lemon juice. Mix the marinade thoroughly. Dip the meat into the bowl and cover with the marinade from all sides. Do not use the salt for pickling beef, as it pulls moisture.
3. Cover the container with a lid or tighten with cling film. Put in the refrigerator for 10-12 hours. Every 2-3 hours, turn the meat so that it is evenly impregnated with marinade.
4. For a sauce on the onion with carrots, clean and finely cut. Remove the skin from tomatoes. To do this, make an incision at the top of the fetus and lower it into boiling water. After 10 seconds, transfer them to ice water. Now the skin is easily removed from the pulp. Grind tomatoes with a cube. If you prefer a homogeneous consistency of a tomato in the sauce, then chop them in a blender.
5. Pour vegetable oil into the multicash. Use only refined oil, it has no pungent odor and taste. Set the menu to the "Frying" option, leave the lid open. 5 minutes after the start of the program, load the onion into hot oil, fry the vegetable until transparent. Then add carrots, fry it with a bow for 7 minutes.
6. Download the crushed tomatoes to the multichan, add salt and paprika, mix, cook until the mass thickened. The liquid from tomatoes will evaporate after about 10-15 minutes of frying. As often as possible, interfere with the ingredients so that they do not get drunk and prepare equally.
7. Put the finished sauce in a separate dish, wash the bowl and wipe the dry. Install back into a slow cooker. Remove the meat from the refrigerator, let it warm up at room temperature. Put the vegetable sauce in the sleeve, then lay the meat. Close the edges thoroughly, while trying to release air as much as possible.
8. Turn the sleeve several times so that the sauce is distributed through the meat. Download the sleeve into the bowl, close the multicooker lid. Set the program "Baking" for 90 minutes. You can also use the function "Baking". If you do not have such options, then turn on the slow cooker for the “multi -pusher” or “manual” mode, set the time for 2 hours and a temperature of 120 degrees.
9. After disconnecting the program, do not open the equipment lid, switch it to the “heating” option. Leave the meat "rest" for 15-20 minutes. Then take out the sleeve, let the beef cool and only then open it. The baked clipping is fed along with the side dish both in cooled and warm form.

Pork clipping in a multicooker for sandwiches

If you like to make sandwiches for tea or coffee, then baked meat can be an alternative to sausage. Fragrant and soft in chilled form you will definitely like it. You can cook delicious pork in a slow cooker. Use the culinary thread to preserve the cut form.

For 8 servings, use the following number of ingredients:

• pork, clipping - 1 kg.;
• a mixture of peppers is ground, mustard in grains, paprika, ground coriander, dry garlic - to taste;
• salt of large grinding - to taste;
• olive oil - 1 tbsp. l.

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

1. Particular attention should be paid to the preparation of meat. Wash the cutting thoroughly, wipe with paper towels, cut the film. If the piece is too large and does not fit in the multicacha, then cut it into 2 parts. With your hands, slightly remember the pork to make it softer. Rub with salt and mixture of ground peppers.
2. In this recipe, it is important to add salt to the marinade. She will pull out excess moisture and make the tenderloin more dense. Use large grinding salt, so grains will gradually melt and saturate the meat with taste. Leave the pork in the cold for a day. Separately mix dry garlic, paprika, ground coriander, add mustard in grains and olive oil. Mix the mixture well and rub the clipping from all sides. Leave the meat with spices for 20-30 minutes at room temperature.
3. Then tighten the pork with a culinary thread. Such a procedure will retain the shape of the cutting, so it will not break up when cutting. Lay the meat in a double sleeve, try to remove all the air. Tie the edges thoroughly. In the process of preparation, water will be used, so it is important that it does not fall inside the sleeve.
4. Put the pork in the sleeve in the multicash, pour water on top. The liquid should completely cover the pork. Close the lid, set the equipment to the “Extinguishing” program, set the time for 1.5 hours.
5. After cooking, leave the pork under a closed multicooker lid for another 15 minutes. Then take out the water and let the meat cool completely at room temperature. Do not cut the sleeve. In this form, put the clipping in the refrigerator for 10-12 hours.
6. After the indicated time, take out pork, tear the sleeve. If necessary, then get wet the surface of the piece with paper towels. Store the finished meat in the refrigerator, wrapping in parchment.

Pork clipping in a multicooker with creamy-gear sauce

If you do not have time to prepare a notch for a long time, then take the recipe for a note. For him, pork is cut into pieces and prepared in a cream sauce with the addition of mushrooms. At the same time, it is important not to overdry the notch, since this part of the carcass is less fat. To preserve pork juiciness, use high fat cream. Mushrooms are better to use white, they will give the dish a rich aroma. Champignons are also suitable.

Recipe ingredients for 6 servings:

• pork, clipping - 800 g.;
• white mushrooms, dried - 100 g.; or fresh champignons - 150 g.;
• cream, 25% fat content - 100 ml.;
• boiling water for soaking mushrooms - 1 multistakan;
• onions - 2 pcs.;
• fresh greens, raw garlic - to taste;
• any flour - 2 tbsp. l.;
• vegetable oil without smell - 2 tbsp. l.;
• salt, spices - to your taste.

How to prepare a clipping in a slow cooker:

1. If you use dried mushrooms in the recipe, then first deal with them. Rinse well in cold water, put in a container and pour boiling water. Leave it to swell for 20-30 minutes.
2. Wash the meat, dry with napkins and remove the film. Cut the piece across the fibers in large pieces. Too small pieces will quickly become dry in the process of extinguishing. Put the meat on a paper towel and let it dry for 2-3 minutes. A delicious crust will form on dry meat.
3. Pour the oil into the multichan, run the equipment on the program "Frying" or "Baking". Let the clock warm up. Dip pork in flour and load into the bowl. Fry the pork for 2-3 minutes on each side, then add the onion chopped with half rings. Continue cooking meat with onions for another 5-7 minutes. Constantly stir the ingredients for uniform frying.
4. Squeeze the mushrooms from moisture, cut into pieces. Leave water, it will come in handy for sauce. Download the mushrooms to onions and pork, fry for another 5 minutes. If you use raw champignons in the recipe, then rinse them, cut them along the legs and also fry with meat and onions. In a separate container, mix cream with water from soaking white mushrooms, add spices and salt. Pour into multichan.
5. Repair the menu to the “Extinguishing” option. Mix the mass, close the slow cooker, set the time for 25 minutes and press the "Start". 5 minutes before the end of the preparation, add finely chopped greens with garlic. After the signal, leave the dish on the heating for 10-15 minutes, then serve with potatoes or rice.

The most delicious and juicy cutting is in a slow cooker. You can cook it in various ways. To like the whole family, follow the recipe and follow the cooking technology. Enjoy your meal!

Cutting in a slow cooker, video