How to cook veal in a slow cooker?

Veal is tasty and tender meat that won the hearts of many housewives. Quite often, it is used by athletes, as it contains a large number of useful trace elements.The product produces aromatic, nourishing and low-calorie dishes that can be served at the ceremonial table. Meat can be baked, boiled or fried. Veal cooked in a slow cooker will retain all its tastes and will surely delight its near and dear ones.

To choose a quality product, you should carefully inspect the meat, check it by touch and, if possible, evaluate its flavor. If the product is in the package, you need to carefully examine it, find out about the shelf life and date of manufacture.

Signs of quality meat:

• if the product is fresh, it smells like fresh milk;
• bright red color means veal is good;
• the fat on the meat must be white;
• there should not be any stains on the product,
• color should be uniform;
• fresh product will be elastic, if you click on it, it will quickly take its original shape;
• the structure is homogeneous, if it is loose, then chemical additives are present in the meat;
• It is better to choose the most light meat, this indicates that the animal was young.

Which product should not be purchased:

• there are any odors or odor pungent and pungent;
• the meat has no flavor: it is possible that the product was soaked in vinegar to get rid of the rotten smell.

There are many ways to cook tasty and juicy meat in a slow cooker. Many housewives will be able to choose something for themselves and to please guests and households with amazing taste of the dish.

Unusually hearty and fragrant food is prepared from such products:

• kilogram of veal;
• 2 onions;
• 2 carrots;
• 2 teaspoons lemon juice;
• 2 teaspoons lemon peel;
• thyme;
• salt;
• pepper;
• vegetable oil.

Water is poured into a deep container, in which the meat should be soaked for an hour. After that, dry it, cut into chunks of medium size. A small amount of butter is poured into the bowl of the device, baking mode is set. Carrots rubbed. Onion is cut, should get half rings.

Vegetables are sent to hot oil, fried until golden. They are added meat, zest, salt, pepper, thyme. All this is sprinkled with lemon juice. The ingredients are mixed and roasted for 15 minutes. Do not close the lid. Water is added to the workpiece, only then the lid closes. Set extinguishing mode. Delicacy is prepared for 1 hour.

A simple recipe for which you need to take:

• 2 kilograms of veal;
• 2 carrots;
• 2 onions;
• 300 grams of prunes;
• 3 tablespoons of soy sauce;
• 2 teaspoons lemon juice;
• salt;
• pepper;
• vegetable oil.

Vegetables are peeled. Onion is cut into half rings, salted and sprinkled with juice. It must be sent to a cold place for 30 minutes. Meat is washed, dried and cut into small pieces, moistened with sauce. Carrots cut in circles.

Oil is heated in the bowl of the device, in which you need to place the carrots and fry the vegetable until it turns rosy. Meat is laid on it. Harvesting peppers, prunes and onions are added to it. Ingredients are leveled, baking mode is set. A treat will be ready in 45 minutes.

Delicious and tender goulash is prepared from this set of products:

• 500 grams of veal;
• 1 carrot;
• 1 onion;
• 2 tablespoons of tomato paste;
• 2 garlic cloves;
• a glass of hot water;
• vegetable oil;
• spices;
• pepper;
• 3 pieces of bay leaf;
• greenery;
• salt.

The meat is washed, cut into middle strips. Vegetables are cut: half rings should be made of onions, small circles from carrots, thin plates from garlic. The bowl of the device is oiled. It is necessary to put veal and vegetables in it. The baking mode is set, the billet is stewed for 20 minutes, occasionally stirred.

Pasta is diluted with water, seasoned and salted. Mixed, poured into the meat when it is cooked. The stewing mode is turned on, the dish is cooked for 2 hours.

Diet recipe for meat, which is prepared in one large piece. You can prepare treats from such ingredients:

• 500 grams of veal;
• 1 onion;
• salt;
• pepper;
• mustard.

The meat is washed and pounded with mustard. Onions are cut into rings and fit to the veal. Food is set aside for 30 minutes, until the marinade is absorbed. After that, the meat is rubbed with salt and seasoning, laid out on the foil.

Onion rings spread out on top. Ingredients are wrapped. Water is poured into the bowl of the device, then a container is placed in the slow cooker into which the workpiece is placed. Delicacy is preparing an hour in the mode of cooking for a couple.

An interesting treat from calf tenderloin, which will amaze with its aroma and spicy taste. Prepared from such ingredients:

• 300 grams of tenderloin;
• 20 milliliters of olive oil;
• 10 grams of butter;
• 10 grams of pickled green pepper (peas);
• 30 milliliters of brandy;
• 50 milliliters of cream;
• 100 milliliters of beef broth;
• 1 milliliter of balsamic vinegar;
• salt;
• pepper.

Meat is cut by medallions. Pepper is washed and dried. Oil is poured into the bowl of the device, frying mode is set. There veal is laid and fried on each side for 10 minutes, until the meat turns golden.

The workpiece is salted, peppered. Peppers, butter and alcohol are sent to her. When the brandy disappears, pour cream, broth and vinegar. Components salted, thoroughly mixed, the lid closes. Treat is prepared for 10 minutes.

A soft and delicate dish can be prepared using these ingredients:

• 600 grams of veal;
• 1 tablespoon of French mustard;
• paprika;
• 1 tablespoon of spices for kebabs;
• 1 tablespoon of olive oil;
• 1 tablespoon soy sauce.

Butter is added to the sauce, paprika is poured there, mustard and spices are sent. Marinade well mixed. The meat is washed, dried, coated with the prepared mixture on both sides and wrapped in foil. Marinated in a cold place for 12 hours.

Oil is poured into the bowl of the device, and the foil with meat is put. The baking mode is set, the billet is stewed 40 minutes on one side and 20 minutes on the other.

• For cooking in a slow cooker, you should use the softest and most juicy parts of veal. It is better to acquire the tenderloin and filet. They contain the minimum amount of fat.
• You need to choose very high quality fresh and chilled meat. If you buy old veal, the dish will turn out harsh. A treat of frozen food will not taste.
• Before use, it is better to beat the veal so that it is tender and cooked faster.
• It is important to remember the spices that allow the taste of the dish to be bright and rich. Mustard, paprika, rosemary and coriander are most commonly used.
• Delicacy will be more delicious and satisfying if you add it with raisins and prunes.
• To make the meat perfect, you should step by step follow the recipe instructions.

How to cook veal in a slow cooker, see the following video.