Boiled pork (Brand 37501)

Category: Meat dishes
Boiled pork (Brand 37501)

Ingredients

Beef tenderloin
Lemon
Salt, black pepper, mustard

Cooking method

  • Prepare the marinade: for 1 liter of water 2 tbsp. l. salt, 1 tsp. l. sugar, juice or lemon wedges.
  • Soak the meat in the marinade for 8 hours.
  • Boiled pork (Brand 37501)Remove from the marinade, coat with black pepper, mustard and chopped garlic.
  • Put in a multicooker bowl and turn on the "braising" program for 2.5-3 hours, depending on the size of the piece of meat.
  • Beef prepared in this way is juicy.


celfh
VS NIKA, very nice meat!
Vichka
Quote: celfh

VS NIKA, very nice meat!
OH! Thank you,celfh! I was even scared, I did not expect such a quick reaction to the recipe just posted.
celfh
VS NIKA, I could not help but pay attention to this recipe. I have had a cartoon for six years, but I mostly cook porridge, bake biscuits, and carcass meat. Therefore, for me meat in a cartoon is a very well stewed meat floating in its own juice. I could not even imagine that it is so beautiful to cook in a cartoon. Well, baking beef with such a presentation is quite difficult if done in the oven. I tried a couple of times, nothing good came of it. You have such beauty, it looks like GOST, even put it on the counter, and the cooking process is very simple.
So, I think the recipe deserves the utmost attention. Already in bookmarks
nakapustina
VS NIKA, gorgeous Pork cooked in the cartoon, but so that the beef ... Took away in the bookmarks. Thanks for the recipe
Admin

If this is a piece of "children's place", the kidney part, it is also called the master's part, then it is very suitable for stewing, and will be ready in 3.5-4 hours.

Vika, the meat is beautiful, it looks good!
Vichka
celfh, thanks again for your feedback! The meat turns out really well, I do it quite regularly. On New Year's Day I decided to remember the oven and cooked boiled pork in foil, which I regretted. In the topic "Testing the Brand 37501 multicooker" I have shown the results of such boiled pork before.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.680
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.740
Vichka
Quote: Admin

If this is a piece of "children's place", the kidney part, it is also called the master's part, then it is very suitable for stewing, and will be ready in 3.5-4 hours.

Vika, the meat is beautiful, it looks good!
Tatyana, Thank you so much! The last time I cooked a rather large piece, I placed the ate in a bowl, so 2 hours of stewing was enough.
olga f
This meat not only saw, but also ate !!! The taste is awesome, so the look matches the content !!! With a light Vika's hand, I also bought a slow cooker, after seeing and trying all these goodies. I really want to learn so too!
Vichka
Quote: olga f

This meat not only saw, but also ate !!! The taste is awesome, so the look matches the content !!! With a light Vika's hand, I also bought a slow cooker, after seeing and trying all these goodies. I really want to learn so too!
Olga! thank you for the praise of my dish: girl_skakalka: and congratulations on the first forum post! And of course with the purchase of a multicooker!
olga f
Thank you!!!!!
NatusyaD
So do we pour / put something on the bottom of the saucepan? Or not?
Vichka
Quote: NatusyaD

So do we pour / put something on the bottom of the saucepan? Or not?
NatusyaD, do not pour / put anything. There will be enough liquid from the meat.
Pilgrim73
Wow !!! What a gorgeous meat !!! Hands are itching to do it. But I'll think about it tomorrow, and today it's time to sleep.
yosha
VS NIKA, but you can do the same thing, but do it from pork tenderloin. I liked the recipe, I went for meat, but there was no beef, I bought a pig. I especially liked the idea of ​​soaking.
Vichka
Quote: yosha

VS NIKA, but you can do the same thing, but do it from pork tenderloin. I liked the recipe, I went for meat, but there was no beef, I bought a pig.I especially liked the idea of ​​soaking.
yosha , of course you can, it will be even tastier!
Furzikov
Prepared pork, inspired by your recipe, but ... We took pork "apple" in such rounded pieces on the market for sale. They did not marinate, stuffed with garlic, rolled in a set of spices with salt, spices on the market can be bought, they will be assembled to order, just indicate the weight of the meat. Wrapped in foil, and just in case, the bottom of the multi was also covered with foil. We put it in the "Quenching" mode for 3 hours. The result is a very juicy boiled pork. Thanks for the recipe !!
Vichka
Quote: Furzikov

Prepared pork, inspired by your recipe, but ... We took pork "apple" in such rounded pieces on the market for sale. They did not marinate, stuffed with garlic, rolled in a set of spices with salt, spices on the market can be bought, they will be assembled to order, just indicate the weight of the meat. Wrapped in foil, and just in case, the bottom of the multi was also covered with foil. We put it in the "Quenching" mode for 3 hours. The result is a very juicy boiled pork. Thanks for the recipe !!
Furzikov, thank you for your thanks, only I think that since you cooked boiled pork, this is according to your recipe, not mine. I also cook in MV using foil - I like it very much.
I immediately lay out the foil in the bowl, then put the product and connect the edges of the foil on top.Boiled pork (Brand 37501)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.900

Lyuba 1955
VS NIKA why bother with foil? to save the cup, or not to burn? in theory, there should be a lot of broth and the meat should not burn. I don't have much experience with CF, I cook in it only what works better than in the oven, so I will definitely make your meat, they have already said that it tastes better than in the oven. Thanks for the recipe. Answer me, please.
yosha
VS NIKA, my pork came out wonderful. Well thanks, my husband was delighted, he said. that before I had to buy a multicooker, which I doubted for too long. Now I will start making beef according to the same recipe.
And thanks for the frozen meat experience Furzikov , now I will buy and do, otherwise doubts tormented.
Furzikov
Quote: Lyuba1955

VS NIKA why bother with foil? to save the cup, or not to burn? in theory, there should be a lot of broth and the meat should not burn. I don't have much experience with CF, I cook in it only what works better than in the oven, so I will definitely make your meat, they have already said that it tastes better than in the oven. Thanks for the recipe. Answer me, please.
Dear Lyuba 1955if I may answer. If you put the meat in a multi saucepan, it will give juice and will stew until the liquid evaporates, since there will be little juice, it will evaporate quickly, and then the bottom will start to burn. And in the foil it seems the same, but you reduce the volume to a minimum, and the juice does not evaporate so quickly, and a large piece of meat in such a small volume of foil is cooked evenly. and put more foil under the bottom, reinsurance, if it flows out, then it will be easier to wash the saucepan onto the second layer of foil)). It's my opinion
Admin
Quote: Furzikov

Dear Lyuba 1955if I may answer. If you put the meat in a multi saucepan, it will give juice and will stew until the liquid evaporates, since there will be little juice, it will evaporate quickly, and then the bottom will start to burn. And in the foil it seems the same, but you reduce the volume to a minimum, and the juice does not evaporate so quickly, and a large piece of meat in such a small volume of foil is cooked evenly. and put more foil under the bottom, reinsurance, if it flows out, then it will be easier to wash the saucepan onto the second layer of foil)). It's my opinion

Furzikov, why say what you don't know!

When stewing a piece of meat in a slow cooker, lot juice! It is sometimes used as a sauce for meat.
And nothing burns, especially when the piece is large, then there is a lot of juice, up to 300 ml is possible. collect juice!

The author of the recipe will tell you about the foil himself, but I think that the foil helps to keep warm, create even better conditions for stewing, since the meat is beef, and in the foil it cooked faster than just cooking in a saucepan.
valushka-s
hello victoria! I read the recipe, looked at the photo, and salivation began to flow!
Tell me, but if you make pork, then everything is the same without changes, according to the recipe? to put meat directly into the bowl of mulyashi? but a whole lemon is needed, otherwise I have half left, will it be enough?
And another question, I read above that they put meat in foil directly into the bowl, but isn't it harmful to cover the bowl? As far as I know, if I am wrong, please correct, it is not recommended to put any dishes with a non-stick coating on without food, and even for a long time. does not such use of a saucepan lead to a quick deterioration (burnout) of the coating? maybe then you need to pour some water, a la water bath?
Vichka
Quote: valushka-s

hello victoria! I read the recipe, looked at the photo, and salivated straight out!
Tell me, if you make pork, then everything is the same without changes, according to the recipe? to put meat directly into the bowl of mulyashi? and a whole lemon is needed, otherwise I have half left, will it be enough?
And another question, I read above that they put meat in foil directly into the bowl, but isn't it harmful to cover the bowl? As far as I know, if I am wrong, please correct, it is not recommended to put any dishes with a non-stick coating on without food, and even for a long time. does not such use of a saucepan lead to a quick deterioration (burnout) of the coating? maybe then you need to pour some water, a la water bath?
valushka, I made pork just like beef. I put the lemon and slices and just squeezed the juice. Half a lemon should be sufficient.
I put the meat directly into the bowl, without water and oil.
Foil for the MV bowl is not dangerous. And why do you compare the use of foil with heating an empty saucepan? It's completely different. In my MV Redmond in the recipe book there is fish cooked in foil and is prepared in the same way as I wrote above.
valushka-s
victoria, thanks for the quick response!
today I will definitely make meat according to your recipe!
and about the foil (I don't argue, it's just my doubts, fears for the safety of the mule), when the food is heated in a saucepan or pan, then (it seems to me) it is uniform, but here it seems to me quite differently. we don’t cook on a stove in foil, I’m probably not understanding something, but it seems to me that heat exchange occurs differently. the food in the foil does not adhere tightly to the bottom and sides of the bowl, and therefore the coating may deteriorate over time.
in any case, I will not risk it. although I may not be right.
Vichka
You write that we do not cook on the stove in foil. Why not try it? 🔗
Wish you luck!
Lyuba 1955
Thanks to everyone who did not remain indifferent and expressed their opinion
Vichka
Quote: Lyuba1955

VS NIKA why bother with foil? to save the cup, or not to burn? in theory, there should be a lot of broth and the meat should not burn. I don't have much experience with CF, I cook in it only what works better than in the oven, so I will definitely make your meat, they have already said that it tastes better than in the oven. Thanks for the recipe. Answer me, please.
Lyuba, For my taste, cooking in foil is different from just in a MV bowl, on any selected MB program, you will not get the same effect as with foil. In a bowl you can fry, stew ... and this is different from cooking in foil. I can only say that it turns out differently in foil. Foil has the ability to accumulate thermal energy, maybe this contributes to the difference, I just don't know how to convey all this to you. You just have to try it and then you can compare it yourself. I don't make boiled pork in foil, I tried it in the "sleeve", it turned out dry than just in a bowl. But fish, potatoes and chicken are very good at it. Wish you luck. 🔗
Vichka
Quote: yosha

VS NIKA, my pork came out wonderful. Well thanks, my husband was delighted, he said. that before I had to buy a multicooker, which I doubted for too long. Now I will start making beef according to the same recipe.
And thanks for the frozen meat experience Furzikov , now I will buy and do, otherwise doubts tormented.
Natasha, Thanks for the message, I'm glad that the boiled pork was a success! 🔗
Lyuba 1955
Victoria, I am grateful to you for your answer, it just seemed to me that in the cartoon when cooking, 0 evaporates at all and everything is already prepared in its own juice, but it was interesting to find out someone else's opinion, learn forever, thanks
yosha
VS NIKA, I made beef. What can I say, but there is nothing to say, because the tongue was swallowed. Delicious, not dry. I also poured some red wine into the saucepan, so that the aroma of wine + meat + spices beat on the spot.
Thanks from me
Vichka
Quote: yosha

VS NIKA, I made beef. What can I say, but there is nothing to say, because the tongue was swallowed. Delicious, not dry. I also poured some red wine into the saucepan, so that the aroma of wine + meat + spices beat on the spot.
Thanks from me
Well, Natalia, frightened me first! 🔗 Until I read that they swallowed their tongue.
It's a good idea with wine. I add red wine to pork with pineapple (if wine is not a pity 🔗)
Thank you for unsubscribing, but a photo would be helpful.
yosha
VS NIKA, yesterday they gave me a new phone for culinary merits, otherwise the device for transferring photos to a computer was lost for the old one. So the photo is behind me
Vichka
Quote: yosha

VS NIKA, yesterday they gave me a new phone for culinary merits, otherwise the device for transferring photos to a computer was lost for the old one. So the photo is behind me
OK! 🔗
Lyuba 1955
Victoria , I made your boiled pork, everything turned out great, tender and fragrant meat, languished in MV for 3 hours, yeah, yeah, it wouldn't work so gently in the oven, thank you again for the recipe
Boiled pork (Brand 37501)
Vichka
Quote: Lyuba1955

Victoria , I made your boiled pork, everything turned out great, tender and fragrant meat, languished in MV for 3 hours, yeah, yeah, it wouldn't work so gently in the oven, thank you again for the recipe
Boiled pork (Brand 37501)
Lyuba, Thank you! Very nice, thanks for the message and of course for the photo! The boiled pork looks very appetizing!
Sofim
I often do this for pork - neck. I do not marinate for a long time, stuff it with garlic, pepper, bay leaf, or just cover it .. But before stewing, I fry in baking for about 15 minutes on different sides. Blush turns out and smell
Vichka
Quote: Sofim

I often do this for pork - neck. I do not marinate for a long time, stuff it with garlic, pepper, bay leaf, or just cover it .. But before stewing, I fry in baking for about 15 minutes on different sides. Blush turns out and smell
Blush is good, but not always good for beef, it can get a dry crust.
Sofim
A dry crust will definitely not work, because during the stewing, juice will stand out and everything will go through with steam. Beef may simply not be worth frying, pork is fatter.
Vichka
Quote: Sofim

A dry crust will definitely not work, because during the stewing, juice will stand out and everything will go through with steam. Beef may simply not be worth frying, pork is fatter.
In my life, as soon as I did not make boiled pork and stopped at a recipe without roasting. It's a matter of taste. 🔗
Lillian
Thank you very much for the recipe, I have been looking for something to do with meat in a piece for a long time ... I will definitely do it
IVP55
I purchased Brand 37501 not so long ago, not a month has passed, but I have already tried a lot.
For this recipe, I took a pork loin, 700 gr, marinated everything according to the recipe overnight and in the morning on stewing for 3 hours. The meat turned out to be very tasty, but for pork 3 hours is a long time, it disintegrates directly when you cut it. Maybe it was necessary for baking and on time 1-1.5?
AnytkaSm
I'm probably the only one who did not succeed ((((((Cartoon first of all turned off from overheating, since there was no juice. I added a little water ... it was prepared, it seemed soft, tasty, but dry. But thank you) !!!!
Allochka
I didn't succeed either, though I think it's my own fault, maybe I didn't calculate the weight, that's dry, but there was a lot of juice. And next time I will take meat with fat on the edge, I think it will be delicious!
Rick
I made pork with this recipe on Stew for 2 hours. Almost half a liter of juice was released (I poured it into a jar to use it later). The meat was slightly fatty, because we do not like fatty meat. It turned out juicy, soft, tasty.She treated guests, cut them 3 times despite the fact that the table was full, celebrated her husband's birthday.
Here it is, yummy:
Boiled pork (Brand 37501)
Vichka
Quote: Rick

I made pork with this recipe on Stew for 2 hours. Almost half a liter of juice was released (I poured it into a jar to use it later). The meat was slightly fatty, because we do not like fatty meat. It turned out juicy, soft, tasty. She treated guests, cut them 3 times despite the fact that the table was full, celebrated her husband's birthday.
Here it is, yummy:
Boiled pork (Brand 37501)
Evgenia, beautiful boiled pork!
I cook potatoes or buckwheat porridge in broth.
Rick
I wanted to make rice with it. Fry onions, carrots and mushrooms, add rice to it and pour everything over with broth. Mnyam
Vichka
Quote: Rick

I wanted to make rice with it. Fry onions, carrots and mushrooms, add rice to it and pour everything over with broth. Mnyam
It cannot be tasteless with such broth!
Rick
Definitely!
katro
so delicious !!!!!

And if you do boiled pork in a pressure cooker - you don't know on what mode and how long will it take?

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