Meat on the New Year's table for the New Year - 119 cooking recipes

Perhaps the most difficult thing is to decide on the type of meat from which you are going to cook. Yes, just imagine, some people have to gather family councils about this. After all, someone may feel sick from lamb, while others cannot stand pork fat. In this matter, perhaps the most democratic thing is the chicken. But whether chicken is considered meat is another question (although who will say that it is not?).

Did you choose meat? Start looking through recipes based on pictures. Many people do just that. The one on which your eyes stumble (and your mouth waters) is where it will be, that same dish. In order not to overwork either yourself or your stomach, one main meat dish (or two) is quite enough. It can be boiled pork, ham, French meat, fried steak, chops, cabbage rolls, meatballs. The choice depends on the taste preferences of the family and guests. Each dish requires different meat: for baked ham - a selected meaty piece

As for freshness. Of course, “the first” is preferable. But if it’s no longer like that, and the meat itself is a little tough, don’t rush to get rid of it. Any meat, even with a slight odor, can be corrected using marinade. It is enough to keep it, sprinkled with ordinary table vinegar or lemon juice, for several hours. Afterwards, the meat can be used in almost all dishes, including those that need to be stewed rather than fried.

Regular mustard will add fantastic softness and taste to any meat. Just coat the piece, leave it for an hour, rinse with water - you're done. Then do what you have in mind. The same effect can be achieved using cabbage brine.

Before adding to a roast, stew, or goulash, fry the meat pieces over high heat without oil - this will “seal” the juices inside and the meat will be juicier. If you pour a glass of vodka into the pan before stewing, it will become even more tender.