It turns out that wine is not just for drinking.
With it you can cook very tasty meat.
A popular drink softens the fibers well, fills the product with aroma and gives a unique flavor to the dish.
Decorate the table with amazing meat in the wine?
Meat in Wine - General Cooking Principles
Tasty meat is fresh. Therefore, to prepare fragrant and delicate dishes, you should take care of acquiring a good piece, it is possible with layers of fat. The meat should be washed, wiped with napkins and be sure to remove from the surface of the film. Then you can start slicing. The shape and size of the pieces depend on the recipe and personal wishes.
If the recipe does not indicate which wine to use, then take any. It can simply be used for pickling or cooked on its basis sauces, add during braising. But an alcoholic beverage is necessarily subjected to heat treatment.
You can put any spices in the meat. But you need to remember that they can interrupt the refined taste and aroma of wine. Therefore, in most recipes they are limited to adding pepper, garlic and herbs.
Recipe 1: Meat in wine with champignons (pork)
For this meat in wine you will need fresh champignons. Frozen or pickled mushrooms will not work. We use dry, white wine.
Ingredients
• 800 grams of pork;
• 250 ml of wine;
• 200 grams of champignons;
• 3 cloves of garlic;
• 3 tablespoons sour cream;
• salt;
• 1.5 tablespoons of oil grows .;
• 1.5 tablespoons butter;
• dill;
• 2 tablespoons of flour.
Cooking
1. Cut the pork in large enough slices, like a barbecue. Bread in flour and fry in warmed vegetable oil until golden brown. We immediately make the maximum fire, no need to extinguish the dish.
2. Butter grease the baking dish.
3. Shred the champignons with neat plates, fry them for a minute in a pan after pork.
4. Add the pieces of pork to the mushrooms, pour wine, season with salt, pepper and put in the oven for 40 minutes.
5. Mix sour cream with chopped garlic, add chopped dill.
6. We take out the meat in wine, grease the sour cream on top and bake another 15 minutes. Temperature 180.
Recipe 2: Meat in Wine with Prunes (Veal)
According to this recipe, you can cook any meat, but veal is especially aromatic and juicy. You will also need prunes. If it is too dry, then you need to soak a little in warm water, otherwise it will take a lot of moisture from the meat.
Ingredients
• 1 kg of veal;
• 300 grams of prunes;
• 100 grams of tomato puree;
• 180 grams of white wine;
• 2 onions;
• salt and pepper;
• 60 grams of oil;
• 0.5 bunch of parsley.
Cooking
1. Cut the veal into small blocks, like a goulash.
2. Heat half the butter in a frying pan, fry the beef, remove it into a saucepan or casserole.
3. And pour wine into this oil, let it boil for a minute, pour over the meat.
4. Now pour the remaining oil into the pan and put it on the stove again.
5. Shred the onion in half rings, fry until rosy, add tomato, fry together and shift to meat.
6. Add washed prunes, cover and simmer over low heat for about 40 minutes.
7. 10 minutes before cooking, salt, pepper, and at the end we throw parsley leaves.
Recipe 3: Meat in Wine with Pineapples (Pork)
For the preparation of the most tender meat in wine, we will use canned pineapples. It is not necessary to use rings; you can also take cubes. We use white, dry wine.
Ingredients
• 100 ml of soy sauce;
• 800 grams of pork;
• 200 grams of pineapple;
• 120 grams of wine;
• 2 cloves of garlic;
• pepper and salt;
• 2 tablespoons of ketchup;
• 1 tablespoon of starch;
• 1 tablespoon of sugar.
Cooking
1. Cut the meat into cubes of 2 centimeters. Pour in soy sauce and forget about pork for an hour.
2. Dice pineapples, marinade can be carefully not decanted.
3. Grind the garlic.
4. Put the meat in the pan together with soy sauce and simmer for thirty minutes under the lid.
5. Add the garlic with pineapple, cover and simmer another 5 minutes.
6. In a bowl, combine ketchup with wine and sugar, add starch and pour the resulting sauce into a dish. You do not need to salt, as a lot of soy sauce has been added.
7. Cover and simmer until soft for another quarter hour.
Recipe 4: Meat in Wine with Pomegranate
Pomegranate seeds and wine are two interesting products that blend wonderfully with pork pulp. The dish is juicy, aromatic. It will take half a large pomegranate or one small fruit.
Ingredients
• 200 grams of red wine;
• 0.5 grenade;
• 700 grams of pork;
• 1 onion head;
• salt;
• 50 grams of oil;
• ground pepper.
Cooking
1. Cut the washed piece of pork into cubes of 30 grams, fill with wine, put half the pomegranate seeds, cover with a lid and remove to marinate in the refrigerator for 12 hours.
2. Then remove the pieces from the marinade, but do not pour it anywhere.
3. Fry the meat in hot oil for five minutes, then throw the onion chopped into rings, mix, fry until transparent.
4. Pour the marinade, in which the meat previously lay, and evaporate all the alcohol.
5. Put the remaining pomegranate seeds, salt and pepper, cover and simmer the dish over low heat until cooked. If the pomegranate gives little juice, then you can add a little water.
Recipe 5: Meat in red wine with mushrooms (beef)
Amazing recipe for beef, which is cooked in wine with mushrooms. You will also need tomatoes, canned in their own juice.
Ingredients
• 800 grams of beef pulp;
• 0.5 bunch of parsley;
• 200 grams of mushrooms;
• 3 cloves of garlic;
• 400 grams of tomatoes in its juice;
• 250 grams of red wine;
• some olive oil;
• salt, thyme and pepper.
Cooking
1. Cut the beef into cubes and fry in well-heated olive oil until golden brown.
2. Add a third of the wine and let it evaporate completely. Then pour in another third and evaporate again, repeat the last time. When evaporating, do not make a big fire, let the process take place gradually so that the meat has time to soak.
3. If forest mushrooms are used, then they need to be boiled in boiling water for half an hour. We simply cut the champignons into cubes and fry them in a pan with olive oil.
4. Once the mushrooms are browned, add the chopped tomatoes in their juice and simmer for five minutes.
5. Put the mushroom mass in the meat, add chopped garlic, salt, pour pepper and a little thyme.
6. Cover and simmer until completely soft, put fresh parsley at the end.
Recipe 6: Meat in Wine with Potatoes
Well, where is our man without potatoes? Initially, this recipe for meat in wine was intended for lamb. But no less delicious is obtained with veal or pork.
Ingredients
• 0.7 kg of meat;
• 0.7 kg of potatoes;
• 2 onions;
• 2 cloves of garlic;
• 2 tablespoons of oil;
• 250 grams of broth;
• 130 grams of red wine;
• salt.
Cooking
1. Peel the potatoes, cut into large slices. Small tubers in half, and medium tubers can be in 4 parts.
2. We wash the meat and quickly fry in oil in a pan. We shift into a baking dish.
3. Onion cut into half rings, add to the meat.
4. Between the pieces we shift the quarters of the potato.
5. Salt broth, add wine and chopped garlic. Pour into the dish.
6. Pull the foil on top, put in a preheated oven, bake at 180 degrees an hour.
7. We take out, remove the foil and set another 20 minutes, adding a temperature of up to 200 degrees.
Recipe 7: Meat in Wine "Honey"
The dish got such a name for a reason. It is actually prepared with honey, from which it receives an unusual taste and amazing aroma. Used pork.
Ingredients
• 800 grams of pork;
• 2 tablespoons of honey;
• 70 grams of any wine;
• some salt;
• 2 onions;
• 2 tablespoons of ketchup or tomato puree;
• butter and flour (how much will go);
• 1 small lemon.
Cooking
1. Cut the meat into slices, try to do it across the fibers. We spread the pieces in one layer on a cutting board. Take a cling film, cover and tap with a kitchen hammer.
2. Open, turn over the pieces, again pull the film and tap again. Strongly beat off is not necessary.
3. Heat the oil, roll the chops in flour and quickly fry on both sides.
4. Cut the onion rings, lay on the bottom of a greased form.
5. Top fried chops.
6. Cut the lemon into thin slices and stick into the voids between the meat.
7. Beat the wine with honey and ketchup with a fork. If the honey is thick and candied, then melt a little.
8. Evenly pour pieces of meat and bake the dish in the oven for half an hour.
Meat in wine - useful tips and tricks
• It is believed that white wine is better suited to pork and poultry. And red wine goes well with beef and lamb. It also goes well with game.
• For the preparation of meat dishes with wine, do not use fortified alcohol. Better take dry wine without unnecessary additives, you can use homemade.
• If the meat is fat-free, then a couple of hours before cooking, you need to grease the slices with vegetable oil. The fibers will absorb it well, the product will become tastier.
• If you need to pre-fry the meat to a crust, then it can be rolled in flour. But salt should not be salted, otherwise a lot of juice will stand out and the product will not be fried.
• Soy sauce is a great alternative to salt. It perfectly impregnates fibers, makes the dish tastier and more aromatic, and is also combined with any kind of meat, poultry, vegetables and even wine.
• If you want to give the meat a light aroma of garlic, then you can not lay the crushed cloves, but simply fry them whole in oil until they are rosy. And then take out and cook the meat.
