Without meat dishes, life becomes sad and sad. At least for those who are not convinced vegetarians. Therefore, we invent or discover more and more new recipes that allow us to discover the product from unknown tasty sides. If you have not cooked a meat nut yet, you will have an interesting acquaintance!
Classic recipe
First, we will consider the cooking option, invented even before the invention of all kinds of devices, when the cook had only a fire and a pot available. True, in our case, you will also need a refrigerator.
The neck is best suited for pork nut meat. The cut is rubbed with salt mixed with paprika and ground pepper. In the original - only black, but they say it will be even tastier if you take a mixture of peppers. Half of the garlic cloves are pressed under pressure and also used for rubbing. The remaining garlic is cut into slices and stuffed with a meat nut. Then it must be tightly wrapped in a film and left overnight in the refrigerator.
Ready marinated pork is placed inside the net. As it is ideal medical tubular bandage "in the hole." The ends are tied tightly, a baking bag is pulled on top. The resulting bundle is dipped into boiled water. After boiling, the fire under the pan is reduced to a minimum so that the water does not boil, but the temperature is maintained on the verge of boiling. You need to keep the dish on the stove for a long time, three and a half hours, if the cut is about one and a half kilograms in weight. The finished meat nut is freed from the package and left to cool on the table, and then hidden in the refrigerator, again until morning. Before use, the grid is removed from it.
Another way
You can cook meat nuts in the oven. In this case, the cooking time will be less. A marinade is prepared for a kilogram piece of neck: a spoonful of salt is dissolved in a liter of water, three bay leaves, a full spoonful of red ground pepper and ten black peppercorns are added. The composition is boiled for about five minutes, the pork is immersed in the chilled marinade and left in the cold for at least three hours, maximum for a day.
The prepared meat must be grated with selected spices, including pepper, packed in a culinary sleeve and sent to a hot oven for an hour.
Meat nuts in a slow cooker
The principle of preparation is similar to the very first recipe, gives similar results, but, again, it takes less time. It is recommended to marinate the meat in a mixture of spices, consisting of paprika, salt, meat seasoning, dry adjika and garlic. Pork is kept in the refrigerator for several hours already wrapped in a net. Some cooks advise putting it under oppression. By the way, you can do without the bottom layer of the film if the medical bandage is washed well. Otherwise, the meat nut will be given by a pharmacy, and not by spices. Then the meat is placed in a sleeve, placed in a multicooker bowl and poured with boiling water so that fragments of the bundle do not rise above the surface. On the apparatus, the stewing mode is set for one and a half to two hours, the time depends on the size of the meat nut. In the finished form, the pork is removed without opening the casing in the refrigerator for 6-8 hours.
Marble Butternut
If you think pork is too fatty, this is not a reason to refuse the dish as such. Turkey meat nuts can be given even to children, gastroenterologist patients and those who follow the figure (of course, without seasoning it with spices). The recipe for this dietary and delicious dish is as follows.
Rinse the turkey fillet and chop into medium-sized, approximately the same slices. Sprinkle the cut with salt, chopped garlic and dill, paprika and any other seasonings. All this is thoroughly mixed and left for an hour to marinate. Place the prepared turkey in the sleeve, shape the product into a thick sausage and place in the oven for 60 minutes. The meat nut should cool right in the sleeve, and it is ready for use after a night spent in the refrigerator.
Refinement to the recipe
The result will be even more interesting if you dissolve the swollen gelatin in the released meat juice, let the mixture thicken slightly and gently mix it with pieces of meat, and only then place the turkey in the sleeve. By morning, a delicious dish will be waiting for you, which looks a bit like brawn.
Most often, the meat nut is thinly sliced and put on sandwiches. At the festival, his records are laid out on a plate along with cuttings from other sausages and cheeses. And self-cooked millet ham is unique in salads.
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