Boiled meat Basic recipe

1. Stage

I used pork, bone-in shoulder. But this recipe can also be used to cook other parts of pork, beef, chicken whole. It is better to buy meat chilled, not frozen. If you have frozen meat, you need to defrost it properly to preserve juiciness. Wrap a piece of meat in cling film or put it in a plastic bag and tie it tightly. Place the meat on a plate or in a tray and put it away in the refrigerator. Defrosting in the refrigerator takes much longer, but this way the meat loses less juice and it will certainly taste better. Meat can take 8 to 24 hours to defrost in the refrigerator. Any meat should be rinsed under cold running water before cooking to make sure it is clean

2. Stage

Allow the water to drain and blot the rest with a paper towel

3. Stage

Peel the onion, garlic and carrots and rinse under water. Prepare salt and spices

4. Stage

Choose a suitable pot for cooking. Try on a piece of meat by putting it in the pot. It should be about one and a half times the size of the piece of meat itself. This is to make sure that the meat is completely covered with water, but at the same time there should not be too much water. In my case, a piece of meat I have 1 kg, I took a pan of 2.5 liters. Pour water into the pot, put salt, bay leaf, pepper, onion, garlic and carrots

5. Stage

Bring the water with the vegetables to a boil on the highest heat and only now place a piece of meat here. Putting the meat in the boiling water seals all the juices inside. The meat will remain juicy and delicious. The water should cover the meat by 1 cm. If the water was not enough, then add boiling water from the kettle. Wait until the water boils again, turn down the heat to minimum and continue cooking. With this method of cooking not a lot of foam is formed, but it is still there. Carefully remove it with a spoon and throw it away.

6. Stage

How long will the meat cook for? A piece of meat weighing about 1 to 2 kg cooks: Pork, turkey - 1 to 1.5 hours Beef - 1.5 to 2 hours Broiler chicken - 40 minutes to 1.5 hours Home chicken - 2 to 3 hours In any case, the readiness of meat should be checked. Pierce the piece with a sharp knife. If the meat is raw, it is hard to insert the knife, and you might even feel a slight "squeak". Cooked meat is easily pierced with a knife. Look at the puncture and the liquid coming out of it. If the liquid is pink and cloudy, the meat is still raw. If the liquid is clear, the meat is ready.

7. Stage

Cool the meat in the broth in which it was boiled, then it will not dry out and remain juicy. Store the cooked meat in the refrigerator for 2-3 days. It should be stored in a container with a tightly closed lid. You can wrap it in foil or film. Serve as a cold snack with mustard or horseradish. Can be used in salads. Can be put on a sandwich.