Buckwheat in the process of cooking increases in size in4-5 times, acquiring a taste of the liquid in which it is cooked. Filled with butter or milk, it is quite tasty, but on meat broth it is much more interesting. In addition, it is a croup that "loves" fat, that is, it becomes more delicious when saturated with fats of meat.
How to cook buckwheat with meat to remember is not difficult. Let's consider some variants of preparation.
First option
Buckwheat with meat, the recipe of which is presented below, is cooked on broth. A family of 3-5 people will need 250 grams. buckwheat, 300-350 gr. meat.
Meat can be taken any:fillet, loin, ribs, with a layer of fat or without. It can be pork, beef, lamb, goose, duck, chicken or any other. The fatter it is, the more delicious the buckwheat will be.
Meat is washed, cut into pieces of medium sizeand put cook in 1 liter of water, be sure to salt. In the process of cooking, it is necessary to remove the foam periodically, otherwise the broth will turn out muddy, with a draft. You can add an entire bulb, 2-3 cloves of garlic and bay leaves to add extra flavor.
While meat is brewed, it is possible to preparebuckwheat. It should be sorted out from rubbish and uncleaned or bad grains. Sift the pollen from the crumbled seeds. Buckwheat washed with running cold water. After that, it should be placed in a frying pan and calcined as much as necessary, so that the croup acquired a dark color, similar to coffee beans. Calcined buckwheat is not boiled, it retains its shape even with stirring, the porridge turns out to be crumbly. Calcination can not be done if you like boiled porridge.
After the meat is completely ready,Strain the broth through an iron sieve, after removing from it pieces of meat. Place the buckwheat into the strained broth, pieces of meat and put the cook, covering with a lid, on a slow fire. After 20-25 minutes, the fire can be turned off and give the porridge to infuse for another half hour, after which it is served to the table.
Option Two
Now the second option, in which it is told,as cooked buckwheat with meat. The recipe with a shop stew. Most often you can find stewed beef, pork or horse meat. Any of them will do. Choose stew in glass jars to see the contents. It is considered good that the stew in which you can see pieces of meat in the jelly from the broth with a minimum amount of fat. Fat that has been dug in the cooking process is on the surface, everything in the middle of the jar is pieces of fat and veins that indicate the low quality of the proposed product.
Let's return to how buckwheat cooks with meat,the recipe of which includes stew. Prepare buckwheat in the manner described in the previous version. Put the stew from the jar into the cooking bowl, lightly heat up and remove the large spices. This is a laurel leaf, a pea of pepper, a carnation. Add water to a volume at which the ratio of buckwheat and liquid will be 1: 3. Salt and cook. After 25 minutes, remove from heat and allow to brew before serving to the table.
The third option
This is a special buckwheat with meat. The recipe is hardly more complicated, but the porridge will get tastier. We will need all those products that were needed in the first version, but we need to prepare the porridge in the pots.
Prepare the pots for baking.Prepare the meat and fry it with a little oil until a crusty brown. Lay the meat on the bottom of the pots so that it takes 1/3 of the entire volume. Fill the baked and burnt buckwheat, about 50-70 gr.
Take onion and mushrooms, finely chopped andfry separately, then cover them with the contents of the pot. Top up the water and cover. Instead of a lid, you can use a dough cake. Place in the oven for 1 hour at a moderate temperature.
Cooked buckwheat with meat in the oven is especially delicious. The reason is that she languishes slowly, reaching the ready.
