Rulka Stewed With Vegetables In A Village Style - A Step By Step Recipe With A Photo

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Rulka Stewed With Vegetables In A Village Style - A Step By Step Recipe With A Photo
Rulka Stewed With Vegetables In A Village Style - A Step By Step Recipe With A Photo

Video: Rulka Stewed With Vegetables In A Village Style - A Step By Step Recipe With A Photo

Video: Rulka Stewed With Vegetables In A Village Style - A Step By Step Recipe With A Photo
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Tender stewed shank with potatoes and cabbage. The Russian oven will be replaced by a multicooker! A delicious and aromatic dinner is guaranteed for you!

Cooking description:

My pork ribs are cut along the bone, so the cooking time is not too long. If you have a whole shank, you should increase the time for both baking and stewing. The dish does not require special supervision.

Purpose: For lunch / For dinner

Main ingredient: Meat / Pork / Pork knuckle

Dish: Hot dishes / Country

style Cuisine geography: Russian cuisine

Ingredients:

  • Pork shank - 1200 Grams
  • Onion - 1 Piece
  • Garlic - 4-5 Cloves
  • Potatoes - 600 Grams
  • White cabbage - 400 Grams
  • Vegetable oil - 1 tbsp. the spoon
  • Bay leaf - 1 piece
  • Black Pepper - To taste

Servings: 3-5

How to cook "Rulka stewed with vegetables in a country style"

Rinse and scrape the shank thoroughly. It is more convenient to take a sawn shank - it cooks faster and fits into the multicooker more conveniently. Heat the oil and place the meat skin side up. Fry the shank in Bake mode until golden brown, turning over from time to time. When it starts to brown, add the coarsely chopped onion and whole garlic in the cloves. Fry until the garlic is soft. Season the meat to taste. Pour in a glass of boiling water and put the multicooker in the "Stew" mode. Set the time to 4 hours, but simmer for an hour - this way the multicooker will simmer at a lower temperature. If there is a "Multi-cook" mode, it will be enough to simmer for half an hour at 100 degrees, and then another hour at 85 degrees. Fry coarsely chopped potatoes and carrots in a skillet separately. Cut the cabbage into slices through the stalk,so that the leaves do not decay and also lightly fry. Remove the meat, lay the vegetables in layers, sprinkle with salt and pepper to taste. Lay the shank on top and simmer for another 15 minutes until the vegetables are ready. Then let stand for half an hour in "Keep warm" mode. Serve the shank hot with vegetables and fresh bread. Tasty to wash down the knuckle with kvass.

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