Buzhenina is a dish of meat, seasoned with salt and spices that our ancient ancestors also prepared. In the Soviet years, Buzhenina was considered a delicacy and a holiday dish. It is not surprising, since sometimes the preparation of meat clipping took a lot of time. Today, thanks to the appearance of a kitchen device, such a problem was resolved by itself, and you can delight your relatives with juicy Buzhenina at least daily.

Juicy Buzhenina in a slow cooker

It is best for Buzenina to choose pork ham, but you can also use another not very fatty meat. Modern housewives got used to cooking this dish of turkey and beef. Correctly choose a whole piece weighing 1 kg and more. It is important to avoid the presence of bones and veins, and small layers of fat will make Buzhenin even more juicy. But even if you have problems with the choice of suitable meat, do not worry, because the slow cooker makes any cut -out juicy and soft, even chicken. Moreover, the process of preparing Buzenins in a slow cooker is much faster and easier.

Ingredients for cooking:

• meat - 1 kg;
• carrots - 1 pc.;
• garlic - 1 head;
• spices - to taste.

Preparation of juicy Buzenina:

• Rinse the meat and dry with a paper towel.
• Clean the carrots, then cut it with cubes 3 cm long.
• Relieve garlic from the husk, and cut each clove in half.
• In a piece of meat, make holes with the tip of the knife. Not deep, about 4 cm. The holes must be made so that the distance between them is 5 cm.
• Back the cuts in the meat with carrots and garlic, paying attention to the fact that the piece is stuffed from all sides.
• Sprinkle pork with spices: salt, paprika, rosemary, thyme, dill and black pepper.
• Put the prepared piece on the bottom of the multicooker, after lubricating the bowl with a small amount of vegetable oil. On the device, set the "Meat" mode and leave to prepare a bozenin in a slow cooker for 30 minutes.

After sound alert, turn off the device and remove the finished dish.

Beef buzenina in a slow cooker

Fans of pork meat and all dishes from it prepared do not accept other meat in Buzhenin, believing that it will turn out dry and hard. But these are just misconceptions, because if you prepare the beef Buzhenina in a slow cooker correctly, it will certainly delight skeptics with its excellent taste.

Ingredients for cooking:

• beef (pulp) - 1 kg;
• soy sauce - 50 g;
• vegetable oil - 20 g;
• dry paprika - 1 tbsp.;
• mustard with grains - 1 tsp;
• salt and pepper - to taste.

Preparation of beef tubules in a slow cooker:

1. Rinse the meat well with water and dry.
2. While the beef is drying up, prepare the marinade. Mix soy sauce with vegetable oil, mustard, and paprika. You can use both your favorite and proven spices, as well as seasonings for Buzenina. Some housewives cost only black pepper.
3. Mix all the ingredients for the marinade to get a homogeneous consistency.
4. Using a spoon, lay out the mustard mixture on the meat and spread evenly. Crinderly coat the meat from all sides so that Buzhenin turns out even more juicy.
5. Wrap the meat in a piece of foil and leave it in the refrigerator to pickle or for 12 hours.
6. Lubricate the multicooker bowl with vegetable oil and put there a well -marinated piece of beef in foil.
7. Set the "baking" mode, and set for 40 minutes on the timer. Cook the meat under a closed multicooker lid.
8. After the end of the device, turn the meat to the other side and bake for another 20 minutes in the same mode.

Give the finished bujenin to cool, then cut with plates and serve to the table with mustard in combination with potato mashed potatoes or vegetables.

Buzhenina "Two Tastens" in a slow cooker

Such a dish is perfect for serving on a festive table and in those cases, if you want to please my guests with something unusual and tasty. The secret of this Buzeninka is that two tastes are simultaneously combined in it: garlic and spicy mustard.

Ingredients for cooking:

• pork neck - 1.6 kg;
• garlic - 9 cloves;
• carrots - 100 g;
• mustard - 2 tbsp.;
• mayonnaise - 1 tbsp.;
• soy sauce - 20 g;
• dried greens - 1 tsp;
• salt, black pepper and paprika to taste.

Preparation of Buzenins "Two Tastens" in a slow cooker:

1. For this dish, it is best to choose a piece of pork neck of a square shape, reminiscent of a brick. Wash the meat well.
2. Cut the peeled garlic with cubes.
3. If your carrots of medium length, then you do not need to cut it in half, just cut it with long cubes. It is better to cut long carrots in half, and then already cubes.
4. Visually, divide the pork into two parts and with one of them make cuts with a knife, depth of about the middle of the meat piece. Salt them and stuff them with garlic with carrots. To have a landmark, make 6 holes for carrots and 3 for garlic.
5. Then prepare the sauce. Mix mustard with paprika, mayonnaise, soy sauce, salt, herbs and pepper. Irce everything well to a smooth consistency.
6. In the second half of the piece of meat, make deep cuts with a knife and stuff them with marinade. Do this very carefully so that the cuts on the other side do not connect with these.
7. Miss the meat on top of the remaining gas station.
8. In the slow cooker, turn on the “baking” function and cook Buzhenin for about 1.5 hours. In the middle of the cooking process, do not forget to turn it over to the other side.
9. After the slow cooker completes your work, do not remove the meat from the bowl, let it cool. Then transfer the piece into the refrigerator until complete cooling.
   Serve the dish to the table cold, after cutting into thin slices.

Buzhenina roll in a slow cooker

A fragrant meat roll is appropriate on any festive table, and it always looks accordingly. Most importantly, stock up on the necessary ingredients, and the slow cooker will help you in cooking.

Ingredients for cooking:

• pork neck - 2 kg;
• cream - 150 g;
• carrots - 70 g;
• sunflower oil - 50 g;
• garlic - 1 head;
• mustard - 3 tbsp;
• spices, greens - 0.5 tsp.

Preparation of a roll in a slow cooker:

1. If you have a piece of pork with the skin, then do not cut it, but make a few incisions on the surface with a knife.
2. Press half the head of the garlic, add to mustard with salt and pepper. Mix everything and coat the meat with the resulting mixture.
3. Wrap a piece of pork into a roll and wrap it with polyethylene, leaving it in this form to marinate in the refrigerator for 24 hours.
4. After this time, remove the meat from the refrigerator, save from the bag and start preparing for baking in a slow cooker.
5. In an ordinary syringe, pick up a little salted cream and evenly stuff them with the meat. Thanks to this procedure, the processed Buzhenin is unusually tasty.
6. Remove the excess garlic and mustard from the meat, then turn the piece into a roll and pull it as tightly as possible.
7. Grate the roll with a mixture of red and black peppers, as well as turmeric.
8. Lubricate the multicooker bowl with a few drops of vegetable oil, put the roll there and set the operating mode of the “baking”. Bake for 30 minutes.
9. After half an hour, turn on the other function - “stew” and cook the meat for another 2 hours. After 25 minutes, you need to turn the meat in a slow cooker.
10. Immediately after the end of the preparation, do not open the cover of the device, wait until the meat has cooled.

Free the roll from the threads, and cut it with slices before serving to the table. Garnish a fragrant dish with greens and lingonberries.

Buzhenina with mushrooms in a slow cooker

Pork roll with forest mushrooms, prepared according to a special recipe and baked in a slow cooker, is unusually tasty.

Ingredients for cooking:

• pork pulp - 1 kg;
• forest mushrooms or champignons - 1 kg;
• tomatoes - 6 pcs.;
• smoked bacon - 5 slices;
• dried thyme;
• parsley;
• salt and pepper - 0.5 tsp.;
• vegetable oil for frying.

Preparation of Buzenins with mushrooms in a slow cooker:

1. Grate a piece of pork with salt and pepper, then make cuts in the meat with a knife. Sprinkle pork with thyme.
2. Cut the mushrooms not too finely and fry in vegetable oil in a slow cooker. Add spices and dried parsley. Please note that mushrooms should be dry without liquid. Drain the mushroom broth into a separate bowl, as it will come in handy for us.
3. Pour the meat with mushrooms and leave a little to prepare gravy.
4. Turn Buzhenin into a roll and carefully tie a nylon thread.
5. Pour a little vegetable oil into the multicooker bowl and set the “frying” mode. Fry well before the appearance of golden crust. Put the ruddy piece for a while.
6. Cut the tomatoes with rings and harvest the slices of bacon.
7. Rinse the multicooker bowl, drop a little oil and put the meat there. Pour the prepared mushroom broth, tomatoes and the remaining finely chopped mushrooms there. Cover all this beauty with bacon.
8. In the slow cooker, set the "meat" mode, close the lid and leave Buzhenin to prepare for an hour and a half. Open the lid periodically and water the meat piece of juice, as well as turn it over.
9. By readiness, let Buzhenin cool, cut the thread and cut the meat with thin plates. Serve the dish to the table with mushroom sauce and vegetables.

Buzhenina from turkey turkey

It is mistaken to believe that turkey meat during baking loses its juiciness and becomes very dry. With proper preparation in a slow cooker, you can achieve perfect juiciness and remarkable taste. Let's try to cook a turkey boulevine, which will turn out to be absolutely low -fat and suitable, both for lunch and breakfast.

Ingredients for cooking:

• turkey - 1 kg;
• garlic - 5 cloves;
• salt, pepper, coriander, paprika and dried tomatoes - 1 pinch.

Preparation of turkey boles in a slow cooker:

1. First, harvest the turkey fillet: rinse it, dry it with a paper towel, after which make small cuts over the entire surface with a knife.
2. In a separate container, combine salt, pepper and other dry spices. Other favorite spices can be used at will. Add a few drops of olive oil to a dry spicy mixture.
3. Peel the three cloves of garlic and pass through the crush. Add to spices. Cut the remaining 2 cloves with cubes and stuff them with a turkey.
4. Pull out the meat from all sides well and send it to the baking sleeve. Tie a package tightly so that not a single drop of juice leaks during baking. Give the meat for half an hour.
5. Put the workpiece on the bottom of the multicooker bowl, and turn on the “Extinguishing” mode. Close the lid of the device and leave Buzhenin to bake for 1.5 hours. You can pour 1 cup of water into the bowl, it will not be a mistake. If a piece of meat is greater than 1 kg, then extend the cooking time for another 30 minutes.
6. After the slow cooker notifies you of the completion of the work by the sound signal, turn it off and leave the bozenin under a closed lid for another 20 minutes. Then remove the package, carefully open it and cut the bozenin from the turkey with portioned pieces.
   Serve to the table with creamy sauce and vegetables.

Buzhenina in a slow cooker. Video