For many years I have been preparing meat "In a special way" - more tender than stew: when I serve it on the festive table, everyone simply demands a recipe

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Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscription.👍!

👌 Meat - what can you make from it? Absolutely any dish! The main thing here is to cook it correctly so that it turns out to be soft.

And today I want to invite you to cook meat according to a recipe that I learned a few years ago, since then this is my favorite recipe for cooking meat.

For many years I have been preparing meat "In a special way" - more tender than stew: when I serve it on the festive table, everyone simply demands a recipe

I often cook such meat for a festive table, and guests always simply demand a recipe! Try and cook meat according to this recipe, I am sure you will be pleased with the result!

Ingredients for cooking stewed meat:

Beef ribs (pork, lamb) - 1.5-2 kg
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 5-6 cloves
Dry red wine - 150 ml (optional)
Water - 300 ml
Tomato paste - 1 tablespoon
Tomatoes in their own juice - 400 g
Salt - 1.5 tsp
Bay leaf - 2 pcs.
Ground black pepper - to taste
Sweet ground paprika - to taste
Dried Provencal herbs to taste
Flour - for rolling meat
Vegetable oil - for frying meat and vegetables.

Let's start cooking ...

First of all, we prepare the meat - wash it, dry it with paper towels and roll it in flour. This time I have veal ribs available, but you can take pork or lamb - who likes what. And it is not necessary to take exactly the ribs, any meat will do.

Then pour a little vegetable oil into the pan (enough to cover the bottom), heat it up and lay out the breaded ribs. Fry over high heat on all sides to form a golden brown crust.

In the meantime, the meat is fried, clean and dice the carrots and onions.

When all the meat is covered with a beautiful golden brown crust, remove it from the pan, add a little more oil to the pan if necessary and fry the vegetables. First, the onion, after about 2 minutes, put the carrots. Then add the tomato paste and simmer for another 3-4 minutes.

Now we pour in wine and water. This time I excluded the wine (because I am not preparing for the festive table), so I added only 450 ml of water. But I can definitely say that it is much tastier with wine. We also add tomatoes in their own juice to the pan. I had them already sliced. Please note: if the tomatoes are skinned, remove them before adding. But it is not necessary to chop the tomatoes; when stewing, they will turn into gruel.

Add salt, ground spices, bay leaf, garlic pressed through a press. Stir the sauce, bring to a boil and simmer for 2-3 minutes.

Transfer the fried meat to a baking dish and pour over the sauce. Or... If you have a frying pan with a removable handle (or roasting pan), you can dip the ribs directly into the sauce and bake directly in the pan.

Cover with foil or a lid and send to bake in the oven.

That's not all, read to the end ↓↓↓👇👇👇

THERE ARE SEVERAL PHOTOS IN THE GALLERY, LEAF -> -> ->
THERE ARE SEVERAL PHOTOS IN THE GALLERY, LEAF -> -> ->
THERE ARE SEVERAL PHOTOS IN THE GALLERY, LEAF -> -> ->
THERE ARE SEVERAL PHOTOS IN THE GALLERY, LEAF -> -> ->

And the meat will be baked or simmered in an oven preheated to 180 degrees - 2.5-3 hours.

The ribs turn out to be incomparable: soft, melting in the mouth, they literally disintegrate themselves into fibers. Cook, taste, Bon appetit!

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Sincerely, Oksana!

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