Roast in a multivariate

Even if you are not a fan of cooking in a multivark, it's hard not to agree that it is the best suited for implementing recipes that require a long heat effect, like meat fries. The longer the meat is stewed in the bowl of the device, the more tender and fragrant it will turn out. About how to prepare a roast in a multivark, we will tell in detail in the recipes further.

Roast chicken in the multivark

The most accessible, favorite and easy-to-prepare meat is chicken. In this recipe, you can use the remains of meat after yesterday's dinner.

Ingredients:

• red onion - 60 g;
• garlic cloves - 3 pcs .;
• chicken fat - 30 g;
• smoked paprika - 7 g;
• rice - 90 g;
• red pepper - to taste;
• potatoes - 150 g;
• carrots - 120 g;
• chicken broth - 2 l;
• lime juice - 15 ml;
• chicken meat - 600 g.

Preparation

Preheat the bowl of the multivark for roasting the basics of our stew. Melt the chicken fat and cook it onions and garlic for 3-4 minutes. Add to the roast spices, diced potatoes with carrots and rice. After a couple of minutes of frying, pour the vegetables with chicken broth, pour in the lime juice and put chopped chicken. Close the bowl of the device and cook the chicken roast in the multivark using the "Quenching" mode for 1 hour.

Serve meat better with an abundance of greens and a side dish based on cereals, which is able to absorb a sauce of ragout, like rice, millet, polenta.

Roast beef in the multivark

Ingredients:

• olive oil - 15 ml;
• white onion - 85 g;
• curry paste - 50 g;
• beef (steak) - 900 g;
• garlic - 3 cloves;
• beef broth - 200 ml;
• hepatic pate - 80 g;
• tomato paste - 80 g.

Preparation

After turning on the device in the "Quenching" mode, heat the oil in it and fry the finely chopped onions. After a couple of minutes, combine onions with garlic and curry, and when the mixture starts to release its rich flavor, add the slices of beef and mix everything so that curry covers the meat in a uniform layer. Follow the beef in the bowl, put the pate and tomato paste, and then cover everything with broth. Close the bowl of the device and cook the dish for an hour and a half, periodically checking the presence of moisture in the bowl and adding the broth if necessary.

Roast in a multigar pork

A classic pork ragout based on tomato sauce with herbs is an ideal way to begin your acquaintance with similar saturated meat stews. Before use, the most delicate stew can be disassembled and laid over the garnish. The abundance of fresh greens is required.

Ingredients:

• pork - 550 g;
• garlic cloves - 4 pcs .;
• tomato paste - 50 g;
• red wine - 135 ml;
• tomatoes in its own juice - 840 g;
• a branch of thyme and rosemary;
• the laurel leaf;
• white onion - 90 g;
• vegetable or meat broth - 375 ml;
• vegetable oil - 15 ml.

Preparation

Before cooking, the washed and dried meat is cleaned of grease, films and veins, and then cut into large cubes (about 3 cm). Season the pork and fry it on the preheated oil for about 10-12 minutes to achieve a pronounced golden crust. Move the meat to the plate, and on the salted fat, save the onion for a couple of minutes and add the garlic to it. After 8 minutes from the addition of onion, pour the roast with wine, wait for it to evaporate and add the tomato paste. In a couple of minutes it's the turn of tomatoes and herbs - rosemary, along with thyme. In the finals, add water or broth, return the meat to the bowl and switch to "Quenching" for a couple of hours.

Delicious roast in the multivark can be served alone, along with a slice of bread, or can be complemented with a side dish of baked vegetables and cereals.