Recipes with horse meat stew- very rare. Thanks to chefs, the traditional oriental soup shurpa is becoming more accessible in home cooking. Worth a try!

For many years, recipes with stewed meat in Russia were limited to a very narrow range of dishes - soups, potatoes and porridges. However, chefs have expanded our ideas tenfold about what to cook with this product. Recipes for snacks, baked goods, salads appeared, including pork stew recipes , recipes with lamb stew, beef, venison, as well as with pates, ham, stewed beef tongues.

But recipes with horse meat stew are intriguing because they have been cooking with this meat since ancient times in Central Asia and, in general, in the East. With the exception of pilaf and pastries, these dishes rarely appear on Russian tables. It is extremely difficult to buy horse meat for shurpa and other dishes even today, but there are canned meats with it on sale. And very high quality!

To prepare the above-mentioned oriental soup, the chefs suggested using real Army Special Reserve stew as an ingredient. Why her? It’s simple: this stew, according to GOST, is traditionally distinguished by its exceptional naturalness (including in terms of spices), minimum fat and, most importantly, large-piece meat. It is meat in large pieces that is required for shurpa, and, in general, speaks of the integrity of the manufacturer.

The recipe itself for shurpa with stewed horse meat is simple and quick. Even those who have little experience with cooking can do it. And for housewives such a dish will be the simplest.

A simple recipe with horse meat stew - shurpa in oriental style

Components:

Stewed horse meat Military Special Reserve - one can 525 gr.

Carrot - 40 gr.

Potatoes - 80 gr.

Garlic - 10 gr.

White onions - 40 gr.

Tomato - 60 gr.

Cilantro, dill, parsley - 5 gr.

Bell pepper - 50 gr.

Salt, pepper - 2 g each.

Cooking technology:

Transfer the contents of the can of horse meat stewed Military Special Reserve into a saucepan, add water and cook for about seven minutes.

During this time, wash the vegetables well, peel them and chop them very coarsely. Small potatoes, for example, don’t need to be cut at all.

Place potatoes, carrots and onions in the broth and cook until softened, then add tomatoes and bell peppers to the saucepan. Now cook over low heat until completely done, avoiding boiling over.

When the soup is almost ready, add coarsely chopped garlic with herbs and black peppercorns and (optional) one bay leaf into the cooking container.

The soup is served on the table in a deep plate or in an Asian soup cup and garnished with fresh herbs.

Separately, you can serve flatbread baked in the tandoor.

Big piece Place 1-1.5 kilograms of horsemeat in a pan with cold water and cook. Old or low-grade horse meat will take an hour longer to cook. Young horse meat 9-10 months old (foal) should be cooked half an hour less.

Horse meat cubes cook for 1 hour.

How to simply cook horse meat

1. Wash the horse meat, remove large pieces of fat and veins.
2. Place the horse meat in a saucepan, add cold water, and place over medium heat.
3. After boiling, remove the resulting foam - watch the foam for the first 10 minutes of cooking.
4. Cover the pan with a lid, cook the horse meat for 1.5 hours, then add salt and continue cooking for another half hour.
5. Test the horse meat for tenderness with a knife or fork. If it is soft, the horse meat is cooked.

How to stew horse meat

Products
Horse meat - half a kilo
Onions - 1 head
Carrots - 1 piece
Potatoes - 5 pieces
Mustard, salt, seasonings - to taste

Cooking horse meat stew
1. Cut the horse meat into small pieces, salt, pepper, add spices, mix and leave in the refrigerator for 1 hour.
2. Lay out the meat, reserve the marinade.
3. Fry the meat over high heat (in butter) for 15 minutes.
4. Stew potatoes with onions and carrots, add to meat, add marinade and simmer for another 1 hour.

How to cook horse meat in mineral water

Products
Carbonated mineral water - 0.5 liters
Horse meat - half a kilo
Onion - 1 large head
Carrots - 1 large
Salt and pepper - to taste

How to cook horse meat
1. Pour mineral water into a saucepan.
2. Wash the horse meat, cut off the veins, rub with salt and pepper, place in a pan with mineral water, cover and leave to marinate for 2-3 hours.
3. Lay out the horse meat from the mineral water, pour in fresh running water.
4. Cook the horse meat for 1 hour after boiling, skimming off the foam.
5. Add peeled onions and carrots and add salt.
6. Cook the horse meat for another 30 minutes, tightly covering the pan with a lid and reducing the heat: the horse meat should cook with a slight bubbling.
7. Horse meat is cooked - it can be served as a ready-made dish, or used in recipes.

The broth from cooking horse meat can be strained and used to make soups or sauces. For example, shurpa is cooked using horse meat broth.

Fkusnofacts

In order for horse meat to become soft after cooking, it is recommended to process it: remove the veins and veins. You can also marinate horse meat before cooking: dilute 1 tablespoon of vinegar in 1 liter of water, stir in the spice solution, a few chopped garlic cloves and a little salt. Keep the horse meat in the marinade for 2-3 hours, covered. You should also be careful when adding salt: it is better to salt horse meat half an hour before the end of cooking.

The cooking time and softness of boiled horse meat are affected by the type of meat of an adult animal: cook second and third grade horse meat longer by half an hour to an hour.
Cook meat from the back, chest, lower back, groin, and hip for 2-3 hours.
Cook the neck and shoulder meat for 2.5 hours.
Cook the meat from the legs and forearms for 4 hours.
Cook old horse meat for 4 hours.

The calorie content of boiled horse meat is 200 kcal/100 grams.

Reading time - 3 min.

Not everyone is delighted with horse meat dishes, but if we put aside prejudices, we must admit that they turn out very tasty when prepared correctly. Many people who accidentally taste them become fans of horse meat for a long time, not to mention the fact that in many nations it always takes a place of honor on the table. Horse meat turns out especially soft and juicy in the oven.

Cooking features

Considering that horse meat is an exotic product for many, it makes sense to dwell on the peculiarities of preparing dishes from it.

The most important thing is to choose high-quality horse meat. Outwardly, it resembles beef, but is much redder. If the horse meat is fresh, it will have a slight shine, but if you hold a paper napkin to the cut, there will be no wet marks left on it. There is very little fat in this meat, and it literally melts in your hands. When purchasing, you need to pay attention to the color of the fat. If it is white, then this is the meat of a young horse. This meat is more tender and cooks a little faster. Old horse meat has yellowish fat.
Horse meat is dense and almost completely devoid of fat. Therefore, when cooking, there is a risk of drying it out, especially since it takes a long time to cook horse meat - 2-3 hours. For this reason, horse meat is baked using fatty sauces and a large amount of vegetables. Before this, it must be marinated in sour cream or mayonnaise sauce. Some people soak the meat in mineral water before doing this, which makes it softer. It takes at least two hours to marinate horse meat; it is better to leave it in the marinade overnight.
If you beat the meat with a mallet before cooking, it will be less tough.

The technology for cooking horse meat in the oven largely depends on the specific recipe, but the general rules listed above remain unchanged.

Pork pork from horse meat

horse meat (pulp) – 1 kg;
garlic – 1 head;
thyme – 10 g;
rosemary – 10 g;
sour cream – 50 ml;
salt – 20 g;
sugar – 2-3 g;
vegetable oil – 50 ml;
mineral water – 1.5 l.

Cooking method:

Wash the meat and place in mineral water. Place in the refrigerator for 6–8 hours, then remove and dry with a napkin.
Peel the garlic and pass all the cloves through a press.
Mix sour cream with garlic, add salt, sugar, and aromatic herbs. Rub this mixture thoroughly into the piece of meat.
Place the meat in the refrigerator for an hour, then rub the remaining mixture of garlic, herbs and sour cream into it. Refrigerate for another 1 hour.
Fold the foil in half so that the shiny side is on top. Grease it thickly with oil.
Place a piece of horse meat on the foil and wrap it carefully. Make sure that the meat is well packed in foil and that the juice formed during the baking process does not leak out of it.
Preheat the oven to 200 degrees and place a baking sheet with horse meat in it. Bake at the specified temperature for an hour, then reduce the temperature to 180 degrees and continue baking the boiled pork for another hour and a half.
Turn off the oven and leave the horse meat in it for half an hour.
Remove the boiled pork from the horse meat and leave to cool for a while at room temperature, then put it in the refrigerator for several hours.

Recipe for the occasion::

Before serving, boiled horse meat must be unwrapped and cut into thin slices. This dish is served cold. It will look good on the holiday table too.

Horse meat baked in the oven with potatoes

horse meat (pulp) – 0.7 kg;
potatoes – 1 kg;
green sweet pepper – 0.2 kg;
red sweet pepper – 0.2 kg;
onions – 100 g;
garlic – 2 cloves;
mayonnaise – 0.2 l;
ketchup – 100 ml;
vegetable oil – 50 ml;
cheese of any hard variety – 100 g;
universal seasoning – 20 g;
salt - to taste.

Cooking method:

Wash and peel medium-sized potatoes, dry with paper towels.
Mix half the seasoning with salt. Rub this mixture over the potatoes.
Make cuts in each potato at a distance of 1 cm from each other so that the potato begins to slightly resemble an accordion.
Wash the horse meat, dry it with a kitchen towel and use a large sharp knife to cut into thin slices. Beat each slice on both sides with a mallet.
Wash the pepper, peel it from seeds, cut into thin half rings. Stuff the potatoes with pepper, inserting the pepper into the slits. Cut the remaining pepper into small squares.
Pass the garlic through a press and put it in the mayonnaise. Pour ketchup into the mayonnaise and add the remaining seasoning. Add pepper squares.
Peel the onion and cut it into thin half rings. Put them in mayonnaise. Mix everything well.
Coat the horse meat slices with this marinade and place them in the refrigerator for 2 hours.
Grease a baking dish thickly with oil. Place potatoes around the edges. Place the meat in the center, pour the remaining sauce in the bowl where it was marinated.
Preheat the oven to 200 degrees and place the pan with the food there. After an hour, reduce the oven temperature to 180 degrees.
Half an hour after the oven temperature has been reduced, cut the cheese into thin slices. Place the slices on top of the potatoes. Continue baking the dish for another 30 minutes.

Horsemeat baked according to this recipe must be served with potatoes, which were cooked along with it. The finished dish looks festive.

Roast horse meat in the oven

horse meat (pulp) – 0.5 kg;
potatoes – 0.5 kg;
onions – 100 g;
carrots – 100 g;
tomatoes – 0.2 kg;
parsley – 20 g;
garlic – 2 cloves;
vegetable oil – 50 ml;
kefir or mineral water – 1 l;
seasoning for meat, salt - to taste.

Cooking method:

Wash a piece of horse meat, dry it with a kitchen towel, cut into small pieces.
Pour kefir or mineral water over the horsemeat and put it in the refrigerator for 6–8 hours.
Rinse the meat and dry again.
Heat vegetable oil in a deep frying pan with thick walls or in a cauldron.
Peel the onion and cut into small pieces, dip in oil.
While the onions are frying, peel and coarsely grate the carrots, add to the onions and fry for 5 minutes.
Finely chop the garlic and add to the roasting vegetables.
Wash the tomatoes and cut into cubes, add to the vegetables. Simmer the vegetables covered over low heat for an hour.
Add horse meat to the vegetables, add salt and pepper, and simmer the meat and vegetables for half an hour.
Divide the contents of the cauldron into portioned pots. Place the pots in an oven preheated to 180 degrees.
Peel the potatoes, cut them into medium-sized cubes, and place them in pots half an hour after the start of baking. Stir. Continue baking for another hour.
Sprinkle thickly with fresh parsley, chopping it with a knife, and serve.

Roast with horse meat is a complete dish. It is served directly in pots.

Horse meat stew in the oven

horse meat (hind piece) – 1 kg;
stalk celery – 100 g;
carrots – 0.3 kg;
onions – 100 g;
garlic – 1 clove;
cooking fat – 50 g;
meat broth - 0.5 l;
flour – 50 g;
cloves – 4 pcs.;
bay leaf – 1 pc.;
coriander seeds – 2-3 g;
vegetable oil – 50 ml;
dry red wine – 0.75 l;
salt, pepper - to taste.

Cooking method:

Peel the vegetables and cut into small pieces. It is better to cut the onion into half rings, carrots into circles or halves of circles, celery into pieces half a centimeter wide.
Wash the meat, dry it, cut into cubes. Roll them in flour mixed with salt and pepper.
Heat vegetable oil with cooking fat and fry the horse meat until a thin crust appears.
Add vegetables, add broth, simmer for half an hour.
Transfer the meat and vegetables to a baking dish. Add bay leaf, cloves, coriander. Fill with wine.
Place in an oven preheated to 200 degrees and simmer for two hours.

This dish can also be prepared in a slow cooker. To do this, the ingredients are first fried in the “Baking” mode, then cooked in the stewing mode.

If you cook horse meat in the oven in compliance with all the necessary rules, you will end up with a tasty and satisfying dish that is not too high in calories.

Stewed horse meat with potatoes rich in vitamins and minerals such as: vitamin A - 14.9%, beta-carotene - 14.8%, vitamin PP - 23.6%, potassium - 21.2%, phosphorus - 14.8%, chlorine - 18 .2%, iron - 11%, cobalt - 47.5%, copper - 18.6%, chromium - 12.6%

What are the benefits of stewed horse meat with potatoes?

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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It's not often that I get to eat horse meat, but recently I had a freezer drawer filled with it. And while experimenting with it in the kitchen, I came up with one great option for preparing it. Well, it turns out very tasty.
To begin, cut the horse meat randomly into small pieces.

I cut off the excess fat and put it in the freezer. It will come in handy). I crumbled a small piece of fat for frying meat.
Roughly chop the onion and bell pepper.

Then I heated a frying pan with vegetable oil and fat and fried the onions first.

When the onion is browned, I add the meat to it.

I fry over high heat for about 5 minutes, stirring occasionally, then add spices for the meat and dried herbs for the soup. In general, whatever your heart desires).

No salt yet. Since there are still cucumbers and spices ahead, I have salt in my composition. I'll add salt towards the end).
Stir and fry for another 2 minutes. Then add pepper and fry for another 3 minutes.

All this is fried over high enough heat so that the meat does not release its juice. And because of this, I do not salt the meat at this stage. Salt seems to draw all the juice out of the meat.
And last I start the cucumbers. I have two small ones, as store-bought cucumbers usually are (precisely cucumbers, not gherkins). If the cucumbers are the size of homemade ones as usual, then one will be enough. I cut them into semicircles. I fry for a couple more minutes.

Now I add water (preferably boiling water) so that it covers all the meat. A little less than a tablespoon of mayonnaise.

I stir again. I taste the broth and add more salt if necessary. Reduce heat to low, cover and simmer for 30 minutes.

While the horse meat is cooking, you can prepare the side dish. I have boiled potatoes. In principle, I think that any meat can be cooked this way. But the closest taste to horse meat will be beef.
After 30 minutes the meat is ready. Place it on the side dish, making sure to top it with the resulting gravy. If you have greens, they will come in handy here).

The stew is very tasty and soft. And the gravy is simply delicious!

Cooking time: PT00H50M 50 min.

Approximate cost per serving: 100 rub.