Using ready-made mustard for marinating meat is an old and “run-in” way in many European, and not only, kitchens.
The dishes prepared in this way are aromatic, juicy, have a specific, special taste.
Mustard perfectly softens meat fibers, impregnates them with its oil.
Mustard powder is added to gravy and sauces, giving them greater expressiveness and thickness.
Meat in mustard - the basic principles of cooking
• The two main ingredients of all mustard meat are mustard and meat.
• The choice of meat depends on the prepared dish, the main thing is that it is fresh. Ice cream will also do, it should be defrosted before use, it’s best to do this by putting it on the bottom shelf of the refrigerator for the night.
• The meat is cut into pieces, rolls are made of it, or cut into chunks, beaten and, after having been dusted, mustard, baked, everything depends on the dish to be cooked.
• Mustard can be used any, from purchased to home, from hot to aromatic.
• There are a lot of options for cooking meat with mustard, it is marinated in mustard for shish kebab and not only, it is added when frying meat with vegetables, greased when baking. Also mustard can be improved various sauces in which meat is cooked.
• It not only gives an interesting specific flavor, but also contributes to softening, because of which meat dishes in mustard are tender and juicy.
Baked mustard meat with mustard-wine sauce
Ingredients:
• 800 grams of pork, preferably neck tenderloin;
• head of sweet onions;
• 150 ml of “Rkatsiteli”, “Aligote” wine or similar;
• medium sized carrot;
• five small garlic cloves;
• half a liter of broth, can be diluted in water cubes;
• four tablespoons of not very spicy mustard; • two teaspoons of corn flour;
• 75 ml of olive oil;
• dry mixture of “Provencal herbs”, nutmeg, cloves, pepper;
• two sprigs of rosemary.
Cooking Method:
1. Rinse a piece of neck, dried with a towel or napkin, carefully rub with a mixture of spices and salt, coat all sides with two tablespoons of mustard mixed with olive oil and clean, wrapped in food film, overnight in the refrigerator.
2. Blot the cut-out cut with a napkin and fry to brownness over high heat in refined sunflower oil with melted butter.
3. Place the neck in a deep heat-resistant form, spread around it a carrot cut in four and a bulb in two, a head of unpeeled washed garlic, rosemary, two leaves of laurel and 3-5 peas.
4. Pour the wine into the mold, add the broth and place in the oven, at 190 degrees. The fluid level is one third of the height of the meat piece.
5. Cook for two hours, periodically, at intervals of half an hour, turn and pour over the sauce. Add broth if necessary.
6. Cut the sliced meat into slices, and in the sauce in which it was prepared, add the remaining mustard and thicken it with flour, although you can not do this.
7. Lay the chunks on a serving dish and pour over the sauce.
Fried meat in mustard - “Lisichkina joy”
Ingredients:
• 600 grams of steam veal;
• two tables. spoons of unsharp thick mustard;
• average carrot;
• two large sweet bulbs;
• 2 tbsp. l baker's white flour;
• 4-5 spoons of pasteurized milk;
• 500 ml of water;
• three bay leaves.
Cooking Method:
1. Slice the meat in small, identical pieces and dip it from all sides in mustard, fry in refined vegetable oil until about half cooked.
2. In a separate pan, fry until finely golden, chopped finely onions and coarsely chopped carrots. 3. Combine the browned vegetables and the meat fried with mustard, add laurel, salt, pepper, and pour in water, put the stew on medium heat for twenty-five minutes.
4. Dilute flour in half glass of boiled, cooled water. Pour the flour mixture into the pan, stir vigorously and heat for another seven minutes.
5. Served with a side of mashed potatoes or pasta.
Meat in mustard with mayonnaise in the oven
Ingredients:
• 800 grams of pork tenderloin;
• 50 grams of spicy mustard;
• two hundred gram pack of 67% mayonnaise;
• to taste salt and spices.
Cooking Method:
1. Dry the freshly washed meat well, let the frozen frozen first thaw on the bottom shelf of the refrigerator.
2. Cut the pork in big chunks, centimeter thick and beat each piece on both sides with a hammer.
3. Thoroughly rub the broken pieces with a mixture of spices and salt, spread both sides with mustard and place them in a mayonnaise-greased non-stick griddle or frying pan. The pieces should lie tightly so that there are no gaps left.
4. Top the dish abundantly grease with mayonnaise and bake at 180 degrees, one hour.
Stuffed pork chop in mustard with brandy
Ingredients:
• 300 grams of pork fillet;
• 60 grams of cheese, hard “Russian”;
• 50 grams of ham, boiled;
• 1 tsp. cognac;
• not sharp mustard;
• pinch of nutmeg powder;
• egg;
• baking white flour.
Cooking Method:
1. When choosing meat, pay attention to the thickness of the pieces, they should not be thin, the ideal thickness is from two to three centimeters.
2. Thoroughly wash the meat, dry, cut the bone carefully and cut along, without finishing the edges.
3. Expand each piece as an open book and repel it from both sides with the back, blunt side of the knife, or with a hammer.
4. Salt, pepper and rub with your favorite spices mixed with mustard, nutmeg and brandy. Leave to pickle. 5. After one hour, remove the meat marinated in mustard, place a thin slice of cheese in the middle of each chop, cover with the same piece of ham and close, fixing the edges with wooden toothpicks soaked in water.
6. Dip a chop prepared in this way in flour and fry in butter until golden brown.
7. Place the roasted chops on a baking sheet and cook in the oven, at 180 degrees. It usually takes fifteen minutes.
Meat roll in mustard with minced chicken fillet and dried fruit
Ingredients:
• one and a half kilograms of fresh pork pulp;
• 500 grams of chicken fillet;
• eight dried apricots stuff;
• a small bunch of parsley and dill;
• five teeth of garlic;
• seven prunes;
• seasoning “Armenian”;
• 350 ml of dark beer;
• mustard “Bavarian”, you can own cooking.
Cooking Method:
1. Wash the whole polutorakilogramovy piece of tenderloin and blot it thoroughly with a disposable towel.
2. Cut the meat lengthwise into two halves, but do not cut from one side to the end to approximately the thickness of the little finger.
3. Expand, you will get a large layer, cover it with a single layer of cling film, repel and leave “rest” aside.
4. Skip chicken fillet, dried apricots, fresh greens and prunes through a large grinder.
5. Add the finely chopped garlic, you can twist it together with the chicken fillet, salt and pepper and knead the cooked mince carefully.
6. Sprinkle plenty of spices, salt and pounded black pepper on the working surface of the table and put a layer of meat smeared with mustard on it.
7. Spread the stuffing from the stuffing evenly over the whole layer and, after folding the roll, tie it with cooking thread or thick twine to prevent it from turning.
8. Lightly sprinkle the top of the roll with “Armenian seasoning”, brush it thinly with mustard and spread it on the grill set in a heat-resistant form. 9. Pour dark beer under the grill and, covering the form tightly with foil, bake the roll in the oven for an hour at 200 degrees.
10. Remove the foil, pour the top of the dish with the juice released during baking, and put it back for another half hour. Do not forget to periodically water the surface of the roll juice, it will help to form even more beautiful crispy crust.
Slices of meat in mustard with honey and vegetables
Ingredients:
• 700 grams of boneless beef;
• 60 grams of flour;
• 150 grams of onions;
• 2 tbsp. l honey
• two small carrots;
• 250 grams of fresh or sliced champignons;
• three table. spoons of tomato paste;
• five small potatoes;
• a small bunch of parsley;
• 0.5 tsp. thyme;
• 40 grams of spicy mustard;
• 400 ml of steep beef broth;
• half a liter of dark, weak beer:
• one bay leaf.
Cooking Method:
1. Finely chop the parsley, add salt, thyme, pepper and mix everything with flour.
2. Roll in the resulting flour mixture cut the meat into small slices and fry in olive oil until light rudiness.
3. Add the onions, chopped into thick half-rings, cut into small, equally-sized squares, potatoes and carrots, as well as sliced mushrooms and continue to fry for another ten minutes.
4. Then add the mustard, flour and tomato paste left after the meat has crumbled. Mix well, pour the prepared beef broth, beer, lay the lavrushka and bring to a boil.
5. Then reduce heat and simmer with the lid closed until ready, about one hour and twenty minutes.
Marinated meat in mustard with soy sauce for kebab
Ingredients:
• two kilograms of meat of any kind;
• two large garlic cloves;
• 1 tbsp. l homemade, or spicy purchased mustard;
• two tables. spoons of dark sugar;
• one third of a glass of tomato puree;
• 80 ml of regular soy sauce;
• incomplete teaspoon of black pepper pounded in a mortar; • one big lemon.
Cooking Method:
1. Squeeze the juice from the lemon, and squeeze the garlic with a special “garlic”, or crush it in a mortar.
2. Mix the soy sauce with mustard, sugar, tomato paste and lemon juice.
3. Add pepper, chopped garlic and mix well again.
4. Cut the meat, washed under water, into pieces for a shish kebab and, carefully smearing each piece with the prepared marinade, put it in a glass or enamelled container.
5. Fill the top with the remaining marinade, cover with a lid or tighten with cling film and clean for four hours on the bottom shelf of the refrigerator.
6. When the meat is marinated, string it on a skewer and grill over charcoal. The rest of the sauce can be poured over the skewers in the cooking process.
Mustard Meat - Tricks and Tips
• For marinating on shish kebab, meat is recommended to cut across the fibers, cut into pieces in this way it will be much softer and will not shrink when cooking.
• The smaller the pieces, the faster they will marinate.
• When marinating meat in mustard and soy sauce for barbecue, salt in the marinade must be added with care, as the sauce itself is quite salty and you can easily spoil the barbecue.
• For the preparation of minced chicken fillet with dried fruits, in the recipe of meat roll in mustard, dried fruits before use, it is better to soak for twenty minutes in cold water.
• To stew in mustard with vegetables, you should take liquid honey, but if this does not turn out to be, melt the usual one on a steam bath or in a microwave.
