Quince is not tasty to eat raw. However, the dish with its use is very aromatic and amazing in taste. We offer the best meat recipes with quince.
Material Content:
Meat stewed with quince in a cauldron
In a cauldron, meat is baked evenly and turns soft, thanks to quince it acquires a special aroma and rich taste.
Ingredients:
• pepper;
• onion - 1 pc.;
• potato - 2 pcs.;
• salt;
• garlic - 3 cloves;
• lemon juice - 0.4 cups;
• water - 3 cups;
• olive oil - 0.4 cups;
• quince - 3 fruits;
• pork - 1100 g;
• tomato puree - 1 cup.
Cooking:
1. Chop the onion. Pour olive oil into the cauldron. Place the onion half rings. Chop the garlic cloves and add to the onion when it becomes golden.
2. Cut the meat piece. The resulting large pieces in the form of straws are placed in a cauldron. Hold until golden brown crust.
3. Sprinkle with salt and pepper. To fill with water. Add tomato puree.
4. Cut the quince. Chop the potatoes. Send to the cauldron. Pour in lemon juice. Cover with a lid. Stew with quince will be ready in an hour.
Potted cooking step by step
Dishes with quince and meat are always aromatic and tasty. To make the dish juicy, we suggest cooking in pots. The products are saturated with juice, which is released during heat treatment, which will make the meal especially tender and mouth-watering.
Ingredients:
• olive oil - 4 tbsp. spoons;
• red wine - 230 ml;
• red onion - 2 pcs.;
• Lavrushka - 2 pcs.;
• garlic - 3 cloves;
• salt;
• tomato paste - 2 tbsp. spoons;
• quince - 2 pcs.;
• tomatoes - 420 g;
• beef - 2 kg.
Cooking:
1. Chop the garlic cloves. Fry in oil in a skillet.
2. Cut the quince. Add to the pan and fry. Chop the onion. Place in a skillet. To fry. Put in pots.
3. Chop the beef. It should make large cubes. Arrange in pots. Put chopped tomatoes. Pour in paste. Place a lavrushka. Sprinkle with salt. Pour with wine and pour water to the top.
4. Cover. Put in the oven. Bake an hour. 180 degree mode.
Cooking in a slow cooker
In a slow cooker, products are evenly baked. Thanks to the device, you will spend time only on preparing the components, and the multicooker will do the rest for you.
Ingredients:
• pork - 1100 g;
• pepper;
• quince - 4 fruits;
• salt;
• sugar - 1.5 tbsp. spoons;
• water - 20 g;
• onions - 3 pcs.
Cooking:
1. Cut into pieces of meat piece. Chop the onion. Half rings are required. Quince will need slices. Mid cut.
2. Place onion half rings (half) in the bowl. Part of quince. Sprinkle with sugar. Arrange the meat pieces. Salt and pepper. Sprinkle lightly with water.
3. Cover with onions. Place quince on top. Sprinkle with sugar. To salt.
4. Set the "Extinguishing" mode. Timer - 3 hours.
To make the dish tasty, choose the fruits of a yellow uniform color. There should be no dents or stains on the surface.
Uzbek pilaf with quince and meat
A fragrant and amazing dish that will appeal to the whole family.
Ingredients:
• vegetable oil - 240 ml;
• lamb - 1100 g;
• water;
• onion - 2 pcs.;
• spices;
• carrot - 1 pc.;
• pepper;
• quince - 2 pcs.;
• salt;
• rice - 2 steamed mugs.
Cooking:
1. Cut the meat larger. Pour oil into the cauldron. Heat and cover meat pieces.
2. Chop the onions and send to the meat. To simmer until golden onion.
3. Boil water and pour into a cauldron. The meat should be completely covered with liquid. Quench a quarter of an hour.
4. Chop the carrots. Add to meat. Cut quince. Get the core. Put in a cauldron.
5. Add water as needed. Sprinkle with pepper. Five minutes to darken. Pour rice grains. Sprinkle with salt.
6. Add water. The liquid should be two centimeters higher than the rice. Simmer until tender.
Recipe from Stalik Khankishiyev
At first glance, incompatible products turn into a delicious dish. Sweet carrots, sour quince and salted meat make the dish incredibly juicy and melting in your mouth.
For cooking, use the meat of castrated and necessarily young sheep. In this case, the dish will not get an unpleasant aroma.
Ingredients:
• lamb shank - 4 pcs.;
• vegetable oil - 2 tbsp. spoons;
• juice with 0.5 lemon;
• carrot - 3 pcs.;
• pepper;
• garlic - 4 heads;
• salt;
• quince - 4 pcs.;
• savory - 1 teaspoon;
• water - 1 l;
• zira - 1 teaspoon;
• sugar - 1 tsp.
Cooking:
1. Warm up the cauldron. Chop the carrots. It should make large cubes. Put in a cauldron. Fall asleep zira. Sprinkle with sugar. Fry in oil.
2. Put the shanks. To salt. Sprinkle with pepper. Add spices and peeled garlic cloves.
3. Pour in water. Cover with a lid. Cook for an hour and a half in the oven.
4. Cut into quinces. Pour in lemon juice. Put in a layer in a cauldron. Cover and bake for half an hour.
Roasted Prunes
The dish acquires a unique aroma and flavor thanks to the perfect tandem of quince and prunes.
Ingredients:
• pork tenderloin - 550 g;
• prunes - 7 pcs.;
• quince - 1 pc.;
• pepper;
• carrot - 1 pc.;
• salt;
• onion - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• ginger - 0.3 tsp of powder;
• apple juice - 125 ml.
Cooking:
1. Pork is needed by the bars. Sprinkle with salt and ginger. Pour apple juice. Pickle. It will take an hour.
2. Cut the middle of the quince. Cut into slices.
3. Peel and chop the carrots. Chop the onion.
4. Place the meat in a skillet and fry. Move to container.Add quince to the pan and fry. Put in a container. Place prepared vegetables and fry.
5. Send the fried ingredients to the saucepan. Put prunes. Sprinkle with salt. Add pepper. Pour the marinade over the meat. Cover and darken for a quarter of an hour.
Quince stuffed with meat in the oven
Cooking meat with quince in the oven is very easy if you know the subtleties of cooking. We offer a proven and very successful option.
Ingredients:
• quince - 6 pcs.;
• salt;
• potato - 6 pcs.;
• lamb meat - 550 g;
• coriander - 10 g;
• tail fat - 140 g;
• zira - 10 g;
• onions - 240 g.
Cooking:
1. Finely chop a piece of meat. Finely chop tail fat.
2. Chop the onion. Peel the potatoes.
3. Cut the top from the quince. Remove seeds and core. Scrape a small amount of pulp.
4. The meat, part of the fat tail fat and onions sent to the meat grinder. Salt the resulting mass. Sprinkle with spices.
5. Place the filling in quince. Well tamped. Close with a chopped top.
6. Put the remaining fat tail on the bottom of the mold. Place quince. Place potatoes between the blanks. Cover with a lid.
7. Send to bake in the oven. 180 degree mode. Time is an hour.
