Cooking pork with prunes in the oven. Pork with prunes - step-by-step recipes for cooking in the oven, in a pan or slow cooker with a photo

11.07.2020 Vegetable dishes

Meat with prunes is recognized as an ideal combination in many cuisines of the world. Dishes of this kind can be found in Greece, Romania, Russia and Ukraine. This is not surprising, since these dried fruits are combined with all types of meat, be it pork, beef, lamb or poultry, and their taste is perfectly revealed during baking, stewing or other method of heat treatment.

Sweet and sour sauce is perfect for pork, but the meat will turn out even tastier if you cook it in such a filling. Sun-dried plums will add moderate acidity and sweetness to the gravy.

To cook a piece of pork with them, you will need:

500 g of pork pulp;
15 pcs. prunes;
130 g of turnip onions;
60 ml tomato paste;
220 ml boiling water;
lean any oil for frying;
salt and pepper mix.

Cooking algorithm:

Rinse dried fruits under cool running water, then pour over a steep stew and let it swell for 20 - 30 minutes. After that, if necessary, remove the seeds and cut the dried fruit into thin strips. When buying prunes on the market or in a store, it is better to give preference to fruits with seeds, matte black color of the peel and without visible damage, which are not too sticky to each other. In this case, there are more chances to purchase a quality product that has not been treated with glycerin, dyes and other chemical additives.
Cut the prepared pork into pieces with sides no more than 2 - 3 cm and fry until a beautiful caramel crust on all sides in vegetable oil.
While the pork is roasting, peel and finely dice the onions. Send it to the fried meat and sauté for a few minutes, stirring vigorously.
Then add prunes, tomato paste, salt and pepper to the meat. Pour in hot water and, reducing heat to minimum, simmer for 90 - 120 minutes.

The prune stew is served with a side dish of rice or pasta.

Cooking with beef

Prunes are very good with meat, but not everyone knows how to cook it so that dried fruits enrich the taste of the dish and do not creep into a shapeless mass.

How to achieve this is described in detail in the recipe for beef stew with prunes, which contains a pound of lean, boneless beef:

the same amount of seedless dried fruits;
300 grams of onions and young carrots;
100 ml tomato juice;
400 - 600 ml of water;
20 g salt;
10 - 15 peas of black pepper;
2 - 3 bay leaves;
refined sunflower oil for frying.

Cooking technology:

Remove the husks from the onions, cut each into quarters, then chop a quarter into rings. In a skillet with a thick bottom and high sides, fry the chopped onions until soft.
After that, send peeled and coarsely grated carrots to the pan. While it is simmering on the fire, cut the beef into small pieces and send it to the vegetables after 3-4 minutes.
With constant stirring, fry the meat until the color changes, add water and simmer the beef over medium heat until soft.
Then add prunes, tomato juice, salt, spices. Mix everything and simmer for a few more minutes until tender.

How to cook in a slow cooker

Any of the above recipes for meat with prunes can be cooked in a multicooker using the "Stew" function. But there is another delicious version of the meat dish with prunes and sour cream.

To prepare it, you need to take:

500 - 550 g pork;
115 g of onions;
125 g carrots;
200 ml sour cream;
65 g prunes;
20 g flour;
vegetable oil, spices and salt.

Cooking method:

Pour some vegetable oil into a multicolor pan, put chopped onions and carrots. Cook everything under a closed lid in the "Baking" mode for 40 minutes, not forgetting to stir periodically.
Mix sour cream with flour, salt and spices. Steamed and cut into smaller pieces prunes along with sour cream are sent to the meat. Stir everything, cover the lid and start the "Extinguishing" option for 60 minutes.

Meat with dried apricots and prunes

A piece of pork pulp can be turned into a fragrant and juicy boiled pork with a special taste, which will be given by dried apricots and prunes.

The proportions of ingredients that will be needed during the preparation process:

1000 g of pork carb;
10 pieces. dried apricots;
10 pieces. prunes;
15 g garlic;
60 g frozen bacon;
salt and pepper (or other lard seasoning) to taste.

Cooking in steps:

Wash a piece of meat under running cold water, and then blot excess moisture with paper towels. Rinse dried fruits and cut them into halves.
Make thin and deep cuts over the entire surface of the meat with a knife so that half of dried apricots or prunes can easily fit in them. Alternating these dried fruits, stuff the meat with them.
Then grate the pulp with a mixture of salt, pepper and garlic pressed through a press. Cut the frozen lard into thin plates and pack the pork tenderloin in it, then wrap everything in foil.
Give the meat one and a half to two hours to marinate, lying in this way, and then send it to a preheated (180 ° C) oven for 80 minutes. After that, carefully unfold the foil and bring the meat to readiness without it.

Oven baking recipe

Oven-baked meat with prunes is a gourmet restaurant dish that's fairly easy to make at home. A tenderloin from the hip of a pork carcass ("bull's-eye") is ideal for this recipe.

It and other ingredients must be taken in the following ratio:

1000 g of pork;
150 g prunes;
5 medium cloves of garlic;
40 ml mayonnaise;
10 ml mustard;
5 g salt;
4 g of ground black pepper.

We bake the meat as follows:

Wash a piece of pork in cold water, wipe it dry and send it to the freezer for 10-15 minutes to freeze.
Meanwhile, mix the mustard, mayonnaise, salt, garlic pressed through a press and ground pepper.
After the freezer, cut a piece of meat every 1.5 - 2 cm across and almost to the end, so that you get an accordion. Grately grate the accordion with marinade, fill the cuts with prunes, wrap the blank with cling film and leave in the refrigerator overnight.
Well marinated meat, wrap in 3 layers of food foil and bake in the oven at 200 degrees for 1 hour 30 minutes.

Roast in pots with dried fruits

Not only prunes, but other dried fruits such as dried apricots, raisins and even dried apples are ideal ingredients for pot roast, which will require:

350 g beef tenderloin;
55 g prunes;
55 g dried apricots;
50 g raisins;
45 g dried apples;
230 g onions;
salt, spices and vegetable oil.

Progress:

Wash, dry and chop the beef in medium pieces. Fry the meat in hot vegetable oil to form a thin crust that keeps all the meat juices inside. Next, transfer the beef to a saucepan, add water and simmer until half cooked.
Finely chop the onion and fry in oil until soft and light caramel color. Soak prunes, dried apricots and other dried fruits and, if necessary, cut into smaller pieces.
Combine prepared dried fruits, onions and semi-prepared meat. Arrange the roast in pots, if necessary, add water and bring everything to readiness in the oven at 180 degrees for about an hour. Let the finished dish stand for a while in the turned off oven before serving.

Pilaf with prunes and meat

Lamb or beef is ideal for pilaf, but even with chicken you can cook a very tasty dish by adding a little "zest" in the form of prunes.

List of required products:

400 g chicken thighs;
175 g of rice groats;
130 g carrots;
95 g onions;
6 pcs. prunes;
27 g garlic;
3.5 g turmeric;
vegetable oil for frying;
greens, salt and pepper to taste.

Priority of actions:

Wash the rice very thoroughly in running water until it is transparent, then pour warm water and leave for 1.5 - 2 hours, then drain the liquid. Rinse and soak the prunes, but only for a quarter of an hour.
Cut the meat into small pieces and fry until golden brown. Chop the onion in half rings and sauté in butter until golden brown. Chop the carrots into strips and lightly simmer in a frying pan.
Mix onions with carrots, finely chopped fresh herbs, add a little salt and turmeric. Disassemble the head of garlic into cloves and peel it.
Put the fried meat in a cauldron or a saucepan with a thick bottom, on it - a mixture of browned vegetables, and spread the rice in an even layer on top, into which prepared prunes and chives should be stuck.

To create it you will need:

1000 g of pork;
270 g onions;
140 g prunes;
140 g walnuts;
45 g tomato paste;
5 black peppercorns;
bay leaf, salt and sugar to taste;
vegetable oil for frying.

Preparation:

Brown the pork chopped into pieces in oil until appetizing, transfer to a thick-walled saucepan.
In the oil left over from frying the meat, sauté the onions cut into half rings until soft. Then put it in a saucepan with the meat.
Fry the nuts in a dry frying pan and chop into coarse crumbs.
Rinse the prunes, cut into small pieces and put them with the nuts to the meat.
Add tomato paste, bay leaf, pepper, salt, sugar to a saucepan and cover with water just above the meat level.
Extinguish everything on a medium flame for about an hour and a half.

Meat cooked in tandem with prunes is versatile. Guests at the festive table will gladly take it apart and eat it at home with no less zeal on an ordinary weekday evening. Try it and, perhaps, such a dish will become your specialty.

07.04.2018

Recently, many dishes borrowed from the East have appeared in our cuisine. One of them is pork with dried apricots and prunes in the oven. Various types of meat are prepared with the addition of dried fruits. Plums give the meat tenderloin its unique taste and aroma. Such a treat can become both an everyday meal and a festive meal.

The meat with the addition of dried apricots and prunes turns out to be extremely tasty. Experienced chefs advise choosing dried dried fruits so as not to interrupt the true taste of the meat.

Advice! Cooking pork with prunes and dried apricots is a real pleasure. The easiest way is to bake the piece whole or in the form of a roll.

Ingredients:

pork tenderloin - 0.8 kg;
prunes - 10 pieces;
salt, a mixture of ground peppers;
dried apricots - 10 pieces.

Preparation:

Meat for a snack

We always serve the festive table generously. Pork rolls with prunes and dried apricots will diversify your menu. It's easy to cook them. The taste of these rolls will overshadow the rest of the dishes, and everyone will be delighted with your culinary skills.

Ingredients:

chilled pork tenderloin - 600 g;
prunes - 100 g;
dried apricots - 100 g;
fresh champignons - 0.5 kg;
chicken egg - 1 piece;
breadcrumbs - 3 tablespoons. spoons;
granular mustard - 2 tablespoons spoons;
salt, a mixture of ground peppers.

Preparation:

As usual, we start with the preparatory steps. And first of all, we need to defrost the pork tenderloin.
We wash the defrosted meat, dry it and cut it into portions.
We beat off each piece of meat with a hammer. To avoid splashes, cover the meat with plastic wrap.
Rub the meat with salt, a mixture of ground peppers. Cover with granular mustard.
We wash and dry fresh champignons.
Grind the mushrooms with plates, fry in vegetable oil until tender.
Put the fried mushrooms on the edge of each piece of meat.
Transfer prunes and dried apricots to a bowl. Fill with boiling water. We leave for 10 minutes.
Dry the steamed dried fruits, cut into strips and put on a roll.
Wrap the meat tightly in a roll. If necessary, fix the edge with a toothpick.
Cover the baking sheet with a sheet of aluminum foil or parchment paper. We spread the prepared meat rolls on a baking sheet.
Break the chicken egg into a bowl and beat it thoroughly until a foamy mass is obtained.
Dip each roll in egg mass, and then in breadcrumbs. We will bake the rolls in this form.
We send the baking sheet to the oven for 30-40 minutes. We set the temperature regime to 180 °.

Advice! Those who like rolls will certainly like Crimean pork with dried apricots and prunes. A whole piece of meat must be carefully beaten off to make a large roll. It is better to bake it in foil or a sleeve.

Excellent roast with dried fruits

Braised pork with prunes and dried apricots is a great dish for a family lunch. For satiety, you can add potatoes to it. In this case, you do not have to spend extra time preparing the side dish.

Ingredients:

pork tenderloin - 0.75 kg;
potato roots - 1250 g;
pitted prunes - 250 g;
dried apricots - 200 g;
tomato paste - 0.1 l;
onion - 2 heads;
dill, parsley - 1 bunch;
a mixture of ground peppers, salt.

Preparation:

Pork goes well with sweet and sour sauce, but it will be even tastier if stewed immediately in such a sauce or with sour fruits. One of the leaders among such dishes is pork stewed with prunes. The meat cooked in this way has a harmonious taste, it turns out to be tender, soft, juicy.

Stewing pork with prunes is not difficult, and it is difficult to spoil this dish. However, knowing a few secrets will make the finished culinary product even more delicious.

The first secret lies in the choice of ingredients for the dish. It needs pork pulp, maybe with fat, the main thing is that the meat is fresh, from a young pig. Preference should be given to steamed, in extreme cases - chilled meat. Prunes also need beautiful, even, undried, preferably already pitted.
If the pork was still frozen, then defrost it gradually. It is best to place it in a pot of room temperature water and wait, changing the water periodically.
If the prune turned out to be overdried, then it must be soaked by pouring warm water for 15–20 minutes. It is not worth keeping dried fruits in water longer, as they can get wet and lose their shape. From prunes with seeds, they will have to be carefully removed.
Marinating your meat before cooking will help it cook faster and stay soft and juicy. This is especially true for frozen meat. It is best to marinate pork for stewing with prunes in mayonnaise or fermented milk products; you can marinate it in brine or soy sauce. Vinegar-based marinades are undesirable in this case. The meat should be in the marinade for 1.5-2 hours.
Cut the meat into pieces of different sizes (it depends on the recipe), but always across the fibers. Otherwise, it will take a long time to cook, and then it will become difficult to chew it. In addition, meat cut across the grain absorbs the sauce better.

You can stew pork with prunes on the stove or in a slow cooker, in tomato sauce or cream, in portions or as goulash. These subtleties already depend on the selected recipe.

pork - 0.5 kg;
pitted prunes - 100-150 g;
tomato paste - 100 g;
onions - 100 g;
salt to taste;
ground black pepper - to taste;
ground red pepper - to taste;
vegetable oil (for frying) - as needed;
water - on demand.

Wash the prunes, cover with warm water and leave for 15 minutes.
Wash the meat and cut into pieces of one and a half to two centimeters.
Take out the prunes, squeeze out so that there is no excess liquid in it. Cut into strips.
Peel the onion and cut into cubes.
Fry the meat in a skillet in oil until it turns pale.
Add the onions to the meat and fry them together for 10 minutes.
Season with salt and pepper, put tomato paste and prunes in a pan to the meat.
Pour a glass of water, place on the stove.
Simmer covered over low heat for 1–1.5 hours, stirring occasionally and adding boiled water. The meat will be ready in an hour, however, if you stew it longer, it will become more tender and better saturated with the sauce.

This is one of the most common recipes for making pork with prunes. Meat stewed over it can be served with any side dish, but most often it is served with potatoes.

Pork medallions stewed with prunes in a creamy sauce

pork medallions - 0.8 kg;
pitted prunes - 100 g (8 pieces of large size);
olive oil - 25 ml;
butter - 50 g;
dry white wine - 100 ml;
chicken broth - 150 ml;
cream of 30-35% fat content - 50 ml;
chopped parsley - 10 g;
flour - how much is required;
salt and pepper mixture to taste.

Wash and dry the pork medallions. If you have a whole piece of meat, then cut it against the fibers in portions.
Wash the prunes and remove the seeds if necessary. Soak dried fruits in warm water, holding in it for a quarter of an hour.
Make an incision in the center of each medallion, insert prunes into the incisions.
Mix flour with salt and pepper, roll medallions in it.
Put half a piece of butter in a deep frying pan, add olive oil to it.
In a mixture of oils, fry the medallions on both sides until a tender crust forms.
Mix the broth with the wine, simmer the meat under this sauce until it is almost completely evaporated.
Pour in the cream, add the remaining butter, cover and simmer for another 10 minutes.
Sprinkle with parsley before serving.

According to this recipe, pork with prunes is rarely stewed, but, most likely, only because it is not too famous, because a dish made according to it will decorate even a festive table.

pork - 1 kg;
tomatoes - 0.3 kg;
cabbage - 0.2 kg;
prunes - 0.2 kg;
onions - 100 g;
carrots - 100 g;
sour cream - 0.2 l;
garlic - 2 cloves;
salt, ground black pepper - to taste;
vegetable oil - how much is needed for frying.

Wash the meat and cut into small pieces.
Cut the onion into half rings and fry in oil.
Place the meat on the onion and fry them together until the meat changes color.
Transfer the meat and onions to the bottom of a cauldron or thick-walled saucepan.
Soak the prunes for 15 minutes, remove the seeds from it if necessary, cut into not too small pieces. Place on meat.
Chop the cabbage and lay on the next layer.
Grate carrots, place on cabbage.
Pour boiling water over the tomatoes, remove the skin from them. Cut into free-form pieces and place on top of meat and other vegetables.
Salt and pepper.
Mix sour cream with garlic passed through a press, cover the contents of the pan with it.
Pour in a glass of water, cover and put on a low heat.
Simmer for an hour, occasionally removing the lid and stirring the dish. Keep track of the amount of water, adding it if necessary.

Despite the fact that the dish contains vegetables, they are not enough to eat it without a side dish. Mashed potatoes and stewed cabbage work well with it.

pork - 0.8 kg;
prunes - 0.2 kg;
onions - 0.2 kg;
Bulgarian pepper - 0.2 kg;
soy sauce - 50 ml;
vegetable oil - 50 ml;
spices to taste;
water - 150 ml.

Cut the meat into small pieces.
Peel the prunes; if there are any, cut into strips after soaking it in water.
Cut the onion into half rings.
Wash the pepper, remove the seeds from it. Cut into strips.
Pour oil into the multicooker bowl, add the meat and fry it for 10 minutes in the baking or frying mode.
Add the rest of the ingredients. Mix the sauce with water and pour into the multicooker bowl. Add spices.
Close the lid and run the extinguishing program for an hour.

This is one of the simplest recipes for stewed pork with prunes. Despite the simplicity of preparation, the dish turns out to be very tasty.

Pork stewed with prunes is perfect for lunch or dinner. It can also be served at the festive table. Usually this dish is served with a side dish of potatoes.

Pork baked in the oven with prunes is a very tasty and easy-to-prepare dish, which is also suitable for an ordinary everyday lunch or dinner, and in addition, it can become a real hit of a festive feast. After all, this meat can be very beautifully and effectively served on a platter in one large mouth-watering piece, surrounded by vegetables and herbs, after which it is easy to cut into portions according to the number of guests. Moreover, it is especially convenient and pleasant that this pork can be baked at the same time with potatoes, therefore, together with meat, it is just as easy and simple to get a delicious side dish.

Baked pork is a traditional holiday dish that most people like, because during the cooking process the meat is covered on the outside with an appetizing golden brown crust, but inside it turns out to be very tender and juicy. And although pork is the fattest and most high-calorie type of meat, nevertheless, on holidays and weekends, you can afford to take a break from diets and pamper your family and guests with this magnificent meat dish. Despite the fact that pork with prunes can be cooked from almost any part of the pork carcass, I recommend using a pork neck for the festive version of this dish, as the resulting meat will simply melt in your mouth.

A feature of this recipe is that a large piece of pork is not completely cut into portioned pieces, which are coated on all sides with marinade and lined with sweet juicy prunes, after which they are baked in the oven in foil. As a result of this cooking method, the meat retains all the juices and turns out to be surprisingly soft and tender. In addition, it is very well impregnated with aromas of prunes and hot spices and has a pleasant sweetish and piquant taste. In another way, this dish is often called the "meat book", since the slices of meat on a common basis resemble the sheets of a book in their appearance.

Be sure to try this simple oven recipe for pork and prunes. This juicy and hearty meat dish will surely appeal to your family and guests and will help to turn even the most ordinary daily meal into a real feast!

Useful information

How to cook pork with prunes in the oven - a recipe for pork baked in foil in one large piece, with step by step photos

INGREDIENTS:

1.5 kg pork in one piece
200 g prunes
2 tsp mustard
2 tbsp. l. mayonnaise
2 tbsp. l. soy sauce
3 - 4 teeth. garlic
salt pepper

COOKING METHOD:

1. In order to cook pork baked in the oven with prunes, first prepare a marinade for it. To do this, put mayonnaise, mustard, soy sauce and garlic passed through a press in a bowl.

Advice! Although you can use any mustard of your choice for the marinade - Russian, Dijon, Bavarian or grainy, I recommend using the hot seasoning, as it will be interesting to contrast with the sweet prunes.

2. Thoroughly mix all the components of the marinade with a fork.

3. Rinse the pork well and dry it, lightly salt and pepper the outside of the meat. Make deep cuts along the entire piece of meat, not cutting slightly to the end. As a result, you should get large portions of pork with a thickness of 1.5 - 2 cm, attached to a common base and resembling a book in their appearance.

Advice! For this dish, it is most convenient to use oblong and not too thick pieces of pork, such as a neck, chop or loin. You can even get an inexpensive bone-in loin. It should be borne in mind that the softest and juiciest baked meat is obtained from the neck, while more dietary meat is obtained from carbonade and loin.

4. Line a large baking dish or baking sheet with foil and place the prepared pork on top of it. Using a brush, generously spread the marinade on each slice of meat from the inside.

5. Insert 2 - 3 prunes between the meat slices, then once again grease a piece of meat with marinade from the top and sides.

Advice! If you have extra time, at this stage, the pork can be wrapped in foil and sent to the refrigerator for marinating. But if you are in a hurry, you can immediately start baking - the meat in any case will turn out delicious and juicy.

6. If desired, the remaining space on the baking sheet can be filled with thick sliced potatoes.
7. Wrap the mold or baking sheet tightly with foil and place in the oven, preheated to 200 °, for 1 hour and 15 minutes. At the end of the specified time, remove the foil on top and allow the meat to brown for 10 - 15 minutes.

Ruddy, juicy and very appetizing pork with prunes baked in the oven in foil is ready! After cooking, you can immediately cut it into separate portions, but if the dish was intended for a festive table, then it will be much more effective to serve it in a whole piece, surrounded by potatoes or other vegetables and herbs. Bon Appetit!

Beef goes well with prunes. And do not think that prunes can somehow spoil the meat, on the contrary, it will make it unusual, give it an amazing aroma and piquant taste.

Beef stew with prunes is quite often prepared, this treat is great for almost any holiday. If you don't know the recipe yet and have never cooked this dish, we suggest considering several cooking methods.

Beef stew with prunes

800 grams of beef meat from the shoulder or neck;
120 grams of dried prunes;
Onions - 2 things;
270 ml of warm water;
Vegetable oil;
A pinch of Pepper Blend seasoning;
1 small spoonful of coriander seeds
3 pieces of bay leaves;
A little salt;
5-6 stalks of parsley, dill - for decoration.

Cooking time - 1 hour 30 minutes.

Caloric content per 100 grams - 140.

First, prepare the meat. We rinse it with cold water, wipe it with paper napkins and remove excess fat, streaks, films;
Prepared meat should be cut into small cubes. If the beef is too tough, then each piece can be beaten off;

Rinse prunes, put in a bowl and cover with warm water. We leave it to soak for 15-20 minutes;
Remove the husk from the onions, cut it into very small squares;
We place a cast-iron frying pan on the stove, pour vegetable oil into it and heat it;
Throw the onion into the heated oil, add some salt, sauté and leave to fry for several minutes. Be sure to mix so that the onion does not burn;
After a few minutes, put the pieces of beef in a frying pan, stir well with a wooden spatula. The meat should be evenly distributed throughout the pan;
We cook it in our own juice as long as possible. It is due to the juice of the meat that a good density of the future gravy is ensured, so we fry it longer;
As soon as the meat juice evaporates, pour half a glass of water, bay leaf, coriander, and the Pepper Mix seasoning there. Mix everything and leave to simmer for 10 minutes;
We take the soaked prunes out of the water, cut them into two parts and put them on the meat. We mix everything;
We continue to cook until the meat is tender;
After cooking, decorate everything with small (chopped or torn hands) leaves of greenery.

Beef with prunes, stewed in a slow cooker

Beef meat - 900 grams;
Dried prunes - 150 grams;
2 small onions;
Carrots - 1 piece;
4-5 garlic cloves;
Vegetable oil;
Several leaves of lavrushka;
A pinch of salt;
1 small spoonful of nutmeg;
Ground black pepper - to your liking;
280 ml of water.

How much is cooked - 1 hour 30 minutes.

How many calories are in 100 grams - 145.

Let's move on to cooking:

Rinse the beef meat with cool water, remove streaks, excess fat, film. Wipe with paper towels;
Next, cut the beef into small slices;
Remove the skin from the onions and cut into small cubes or strips;
We clean the carrots of dirt, rinse and cut into small strips;
Pour oil into the multicooker, set the "Baking" or "Frying" program and put the slices of meat there;
Fry it for 10-15 minutes, until golden brown;
Put the toasted pieces of meat in a cup;
Pour more butter into the multicooker and throw in the onion with carrots;
We cook vegetable slices in the same mode until soft, mix everything periodically;
Then we spread pieces of meat for vegetable cutting, fill everything with hot water. We add some salt, sprinkle with black pepper, add nutmeg, a couple of leaves of lavrushka;
We set the "Extinguishing" mode and select the time 1 hour;
In the meantime, rinse the prunes, soak them in warm water for 10 minutes. Cut into medium pieces;
Remove the skin from the cloves of garlic and cut into small pieces;
After 30-35 minutes, add prunes, pieces of garlic to the meat and cook for 25 minutes, right until the multicooker beeps.

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Oven braised beef recipe with prunes

2 kilograms of beef;
400 grams of pitted prunes;
3-4 pieces of carrots;
Onions - 3-4 things;
A little black pepper, freshly ground;
Peppercorns - to your liking;
3-4 pieces of cloves;
Lavrushka - 2-3 things;
Vegetable oil.

How much is cooked - 2 hours 50 minutes.

Calorie content in 100 grams is 130.

Let's start cooking:

The beef needs to be rinsed, cleaned of excess fat, streaks and film. Cut it into medium portions;
Peel the onion, cut into half rings;
Peel off the skin from the carrots, rinse and cut into circles;
Pour vegetable oil into a frying pan, heat;
Put pieces of beef on hot oil, add salt and fry on both sides until golden brown;
Sprinkle the baking dish with vegetable oil, put the beef pieces into it and season them with black pepper;
Cut the prunes into arbitrary pieces and put them on the beef;
Pour the carrot circles into the same frying pan in which the meat was fried and fry for a couple of minutes;
We spread the carrots on top of the prunes;
We also fry the onion a little and put on top of all the ingredients;
Sprinkle everything with peppercorns, put a few cloves and a couple of lavrushka leaves;
We fill everything with hot water, it should cover all the components;
We warm up the oven to 180 degrees and remove the form there. We bake for 2.5 hours.

On average, beef meat is cooked for an hour and a half, it all depends on the age of the animal, if the meat is old, then it takes almost 2 hours to cook;
Also, during the cooking process, we monitor the gravy, if it boils away, you need to reduce the heat and add more water;
Be sure to add various spices, they will make the dish aromatic and very tasty.

Preparing beef with prunes is very simple and easy. The main thing in this business is to have good patience, then everything will turn out at the highest level. If you follow the recipe exactly, you will end up with a wonderful holiday treat.