Well stewed meat is tender and tasty and it melts in your mouth. When it is stewed along with vegetables, it absorbs some of their aromas and the dishes become a real delight.
There are a few subtleties when preparing stewed meat that must be followed to always ensure a good result. Tough meats, beef ribs and pork shoulder are suitable for stewing.
It is good to stew the meat in a thick-bottomed baking pan, because this way the heat from the hob will be distributed more evenly and there will be no danger of burning.
Classic stewing involves first frying the meat, in order for the processing to seal the juices in it and prevent them from leaking during the cooking process, which will then make the meat too dry.
After frying the meat for a short time and at a high temperature, add a little water, but not too much, so you don't turn stewing into boiling. The stewing process takes a long time and is carried out over low heat.
During cooking, steam is released from the liquid, which sticks to the lid of the dish. There it liquefies and returns to the meat, making it soft and fragrant. You can make sure of everything written so far by preparing your loved ones stewed rabbit with vegetables, stewed shank or stewed pork liver with onions.