Kremlin-style beef in a slow cooker

Very juicy, very soft, very tender - easy and simple! Kremlin-style meat in a slow cooker is a universal recipe for cooking any part of beef and not only. It literally melts in your mouth, and with additives in the form of butter, garlic and onions, it also turns out very fragrant!

Anna

Recipe author

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Composition / ingredients

Servings:

Beef

500

Onion

Butter

Garlic

Vinegar

0.5

Salt

0.5

Sugar

0.5

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 15 g

Fats 44 % 14 g

Carbohydrates 9 % 3 g

200 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make Kremlin-style meat in a slow cooker? Prepare the products according to the list. You can take not only beef, but also any other meat. Moreover, you can choose from any part of the carcass, even the toughest - this is the main feature of the recipe. I have a beef shin with streaks, but it still turned out soft and juicy. Butter is better to take from the refrigerator - so it will be more convenient to cut it. Take warm, bottled or filtered water.
Step 2:
Wash the meat under running water, dry it with a paper towel. With a sharp knife, cut the meat across the fibers into large pieces. Wash the onion, peel it from the husk. Cut the onion into half rings. Cut the cooled butter into cubes. In the bowl of the slow cooker, put the beef meat cut into pieces, spread the chopped onions and pieces of butter on top.
Step 3:
Pour warm water into the bowl of the slow cooker. Place the bowl in the slow cooker, close the lid. Turn on the "Quenching" mode for about 1 hour. Determine the exact time according to your technique. Simmer the meat without opening the lid. You don't need to add a lot of water, meat will also give juice.
Step 4:
Peel the garlic, rinse and finely chop. After an hour of stewing, open the lid of the slow cooker, add chopped garlic, salt, sugar, vinegar. Mix everything thoroughly. Turn on the slow cooker to the "Quenching" mode for another 1 hour. Continue to simmer without opening the lid. I remind you once again: focus on your technique, your time may differ from mine.
Step 5:
The finished meat is soft, easily breaks down into fibers. And most importantly, it is very fragrant and juicy, it tastes like a ready-made stew or meat with gravy from the catering. Serve beef in the Kremlin style hot. This is a versatile dish, suitable for any side dish: pasta, rice, potatoes, vegetables. I had meat for dinner with mashed potatoes - they ate everything! I can recommend such meat for baby food.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.