kvass beef in a slow cooker
To prepare for dinner a dish that is original and satisfying – this is beef with kvass and tomatoes in a slow cooker! Even the most sinewy piece of meat will not stand such a union; will turn out gentle and soft. To recipe very unexpected components come in. Whole vegetable and meat assortment improves digestion.
Beef in a slow cooker with kvass and tomatoes
To cook beef in kvass in a slow cooker will need:
- A piece of beef – 700g.
- Carrots – 2pcs.
- Onion – 2pcs.
- Kvass – 300ml (so that the meat is covered in a bowl slow cookers).
- Tomatoes (fresh or salted) – 4pcs.
- Crackers of black bread (preferably Borodino) – 1 glass.
- Vegetable oil – 4-5 tablespoons.
- Spices, bay leaf.
In European cuisine, they prefer to stew meat in beer or wine. These drinks make it juicy and soft. In Russia, meat was cooked only in kvass. Only the dish was languishing in the Russian oven almost half a day.
You can cook beef in kvass in a slow cooker So:
Chop and fry the onions and carrots, then add Tomatoes
Cut meat and mix with vegetables.
Pour in kvass, add spices, bread crumbs.
Turn on the slow cooker in the “quenching” mode.
Time for preparing
– at least 2 hours.
During this time, all the ingredients will merge into a close union. Black bread in the company with kvass, vegetable and meat juice forms a thick sauce. Therefore, no gravy is required for the finished meat. An excellent side dish for beef is a simple boiled potatoes.
Tasty ideas
In boiled potatoes, a little sprinkled with fresh herbs, there is special “natural” charm. From the Cossack ancient kitchen I took surprisingly fragrant way of cooking potatoes. Cut separately thyme, dill and dumb garlic. In the dishes with hot put some homemade sour cream or butter in boiled potatoes. After you open the lid, involuntarily imagine Cossack freemen and the smell of herbs.
