The recipe for beef in the multivark for the shank, neck and ribs

Meat is one of the main components of ourdiet. Not all, of course, there are also vegetarians among us, but for those who like meat, it is necessary to prepare it. In principle, nothing difficult, if you know a few subtleties. Prepare any recipe for beef in a multivarque is easy, the main thing is to decide on a piece. It is from the part with which the piece was cut that what you prepare will depend. Yes, yes, nothing else. Each piece has its own purpose. We offer to your court recipes for cooking beef in a multivariate, more precisely, the main recommendations that you can transform into your individual taste preferences.

Rulka

Many consider this part of the carcass the most delicious andgentle. Prepare it will not be difficult. You need to cut it into small portions, put it in a bowl, add a piece of butter and cut the bulb in half, turn on the "quenching" regime for at least three hours. These recommendations are designed for a portion of not more than a kilogram. The larger the volume, the more time you need to prepare it. This recipe for beef in the multivark is very conditional. This is just the basis for the flight of your imagination, which can be included about half an hour before the ready meat. By the way, salt the dish at the very end.

Recommended when the meat is almost ready, neatlypull out the onion, whisk it with a blender with the addition of your favorite ketchup and pour it back. Add a bay leaf, finely chopped greens and a clove of garlic. Salt, pepper to taste.

Neck

Prepare from it the roast - the most optimal,that can be offered. Such a recipe for beef in a multivark can be the basis for a kind of "harvesting". In one trick you prepare a large portion. Lay out the finished meat for serving portions and use when you need, something to cook. This tip is ideal for those who work a lot and preparing food does not have enough time.

So, the main part is prepared in the same way as in the previous version. But then everything depends on you. By the way, we do not claim the true name of "roast", it's just an improvisation on the topic.

We recommend roasting a finely chopped onionuntil soft, add garlic and paprika. To this mixture put the cooked roast and warm well. If there is not enough liquid, you can add broth, tomato juice or just water. Salt, spices exclusively for your taste. Serve with rice, potatoes or pasta.

We recommend to fry the cut onions and mushrooms. Then put the roast, add sour cream, salt, spices and put out for five minutes. Serve with potatoes and herbs.

Ribs

Not all are loved, but worse from this they do notbecome. Boiled, fried or baked, ideally suited to a garnish of fresh or stewed vegetables. We will not tell you how the meat is cooked. Beef in the multivark, the recipes of which we will offer below, is ideal from this part of the cow carcass.

We recommend turning on the "frying" or "baking" mode(depends on the model), pour a little oil and lay out the ribs. Next, you need to chop the onion and spread it over the meat. We recommend not to spread all at once, but gradually. For the time you spent on cooking, it does not affect, but the taste is cardinally. Next, you clean and cut carrots, potatoes, cauliflower, sweet peppers and tomatoes. All lay out layers, fry, while laying vegetables (no more than forty minutes), then extinguish a couple of hours. Spices, salt, greens and garlic to taste. Stir and serve with excellent red wine.

We recommend to fry until softonions with turmeric and salt. When the onion is cooked, add to it boiled ribs and a lot of chopped cilantro. Warm up the dish and serve, just with fresh bread.

We hope that you will come up with the next recipe for beef in a multivariate yourself, and this will become a crown dish in your family.

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