Boiled meat

1 serving


stew dishes. meat parts with heat-resistant connective tissue (side and outer parts of hind leg, cutting, sub-blade part) are used for braising. meat is stewed in large and small pieces. prepared meat is sprinkled with salt and fried in a pan till crust is formed, transferred into a sauté pan, poured with broth or water so that small pieces are completely covered, large ones - half, and stewed at low boiling with a closed lid until softening. the time of stewing meat with a large piece is about 2 hours, small - 40-60 minutes.